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Zsemlye Gomboc

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TasunkaWitko View Drop Down
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    Posted: 02 December 2011 at 15:45

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.

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Rod Franklin View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Rod Franklin Quote  Post ReplyReply Direct Link To This Post Posted: 02 December 2011 at 16:11
I've never had such a thing, but it looks interesting. Thanks.
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Percebes View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Percebes Quote  Post ReplyReply Direct Link To This Post Posted: 03 June 2017 at 08:21
My wife's family make a wild game stew called Vadas that is basically roasted Root Vegetables-Carrots, Onions Parnips etc-then coarse puree. Then add sliced game meats and simmer till tender.

I gave them a whole moose neck for this dish one year and they were in heaven

Then add the Gem-La Gomboc and simmer under cover.

2 Gem-la Gomboc per serving
I am a wine enthusiast. The more wine I drink, the more enthusiastic I become.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 06 September 2017 at 09:35
I know that it sounds good to me, Murray, I can only imagine how it would have been to try that.

With autumn approaching, my thoughts return to meals of this type - I would be surprised if I didn't try something similar, soon....
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