Zsemlye Gomboc

Zsemlye Gomboc

By Barbara Rolek for About.com

This Hungarian bread dumpling recipe or zsemlye gomboc is made with stale bread cubes and a dough that is similar to the one used to make nokedli (spaetzle). These bread dumplings are similar to Czech bread dumplings except the latter is formed into a loaf and sliced. Hungarian bread dumplings are scooped or rolled into balls. They are excellent with gravy or goulash or soups like Chicken Paprikash Soup.

Prep Time: 20 minutes
Cook Time: 10 minutes
Dough must rest: 30 minutes
Total Time: 1 hour
Yield: 12 Hungarian Bread Dumplings

Ingredients:

• 1.5 cups all-purpose flour
• 1/2 cup water
• 1 teaspoon salt
• 3 large beaten eggs
• 3 cups stale bread diced into small cubes

Preparation:

1.In a medium bowl, mix together flour, water, salt and eggs. Fold in bread cubes and let stand 30 minutes.

2.Bring a large pot of salted water to a boil. Depending on the size of dumpling you would like, use either a cookie scoop or ice cream scoop. Dip scoop into boiling water and scoop out a round of dough and slip into the boiling water. Repeat with remaining dough.

3.When dumplings rise to the surface simmer for 5 to 10 minutes or until dumplings are cooked through. Test one to make sure. Remove with a slotted spoon to a buttered bowl or serving dish. Serve warm with meats, goulash, soup or whatever you desire.

Source: This recipe was adapted from "Helen's Hungarian Heritage Recipes" by Helen Szabo and Clara M. Czegeny.