Bread dumplings (to go with vadas hus)

Main Dish
4 servings
15 min
40 min
Very Easy


Number of serving: 4
1 large egg

3/4 cup of all purpose flour

3/4 cup whole wheat flour

1  cup of croutons

Dash of water

2 tablespoons butter for flavour

2 tablespoons grape seed oil (very high flash point, so you can get it very hot without burning).


  • Break egg and a dash of water into a medium sized bowl, and whisk well with a wooden spoon.
  • Add both flours and mix to a thick but wet consistency adding water if necessary. Fold in the croutons and allow to sit for about 30 minutes This will allow the croutons to soften a bit.
  • If the dough is still too wet, add a bit more flour (you want this about the consistency of shaggy bread dough, not firm bread dough).
  • Heat a large pot of water until it boils, season with salt. Using a large ice cream scoop, scoop the dough one by one into the boiling water.
  • The dumplings will float first, then sink and then float to the top when they are done. Remove from boiling water and set aside to drain.
  • Meanwhile, in a large frying pan, heat the butter and grape seed oil. Fry the dumplings turning when the sides are golden brown.
  • The best dumplings are crispy on the outside and soft and tender on the inside. The croutons should not be dry any longer, they will just add a delicious bread texture to the dumplings.
  • Serve with the Vadas Hus (Hungarian Hunter Stew).




Have been making this for years, with venison roasts is an old family tradition from Hungary.

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