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Hungarian Bread Dumplings
(Zsemlye Gomboc)



  • 3 hard dinner rolls
  • Butter
  • 2 cups flour
  • 2 eggs
  • 1 teaspoon baking powder
  • Salt
  • Milk
  • 3 to 4 quarts water


  1. Cut the rolls into small dice and sauté in butter until crisp but not browned.
  2. Mix the flour, eggs, butter, baking powder, salt, and enough milk to make a medium dough. Blend together thoroughly. Fold in the sauté ed, diced rolls.
  3. Bring 3 to 4 quarts water to a boil and add 1 tablespoon salt. Drop the dumplings into the boiling water a tablespoonful at a time. When they come to the surface, taste one. If done, remove the dumplings from the water with a slotted spoon. Dot with melted butter and place in a warm oven to heat through. If you want them crisp, turn the oven to 400 degrees F and let them brown slightly, but do not let them dry out.

Serves 6-8.

Posted by Olga at Recipe Goldmine 8/31/02 4:39:26 pm.


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