Zsemlegombóc, or Hungarian bread dumplings, are a beloved side dish in Hungarian cuisine, often served alongside hearty stews and roasts.

The origins of zsemlegombóc can be traced back to traditional Hungarian kitchens where leftover bread was repurposed into these delicious dumplings.

To make zsemlegombóc, start by cubing stale bread rolls and soaking them in milk until they are soft. Then, mix the soaked bread with eggs and flour to form a dough. Shape the dough into dumplings and boil them until they are cooked through.

While the classic recipe is simple, you can customize zsemlegombóc by adding herbs like parsley or chives to the dough for extra flavor. Some variations also include a pinch of nutmeg or a sprinkle of grated cheese.

In Hungary, zsemlegombóc is typically served as a side dish, complementing rich and savory main courses. They are especially popular during festive occasions and family gatherings.

From a nutritional perspective, zsemlegombóc is a filling and satisfying dish. However, it is important to enjoy them in moderation, as they can be high in carbohydrates and calories due to the bread and flour content.