Hungarian Dumplings

wtorek, 18 lutego 2014

Hungarian Dumplings

Time: 30 mins


  • 2 eggs
  • 2 tablespoons freshly rendered lard or 2 tablespoons oil
  • 1/2 cup water
  • 1/2 cup milk
  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons salt
  • 1/4 teaspoon baking powder
  • 4 quarts water


  • 1 Using an electric mixer, blend the eggs, lard or oil, water, and milk.
  • 2 Stir the flour together with 1/2 t of the salt and the baking powder in a dry bowl.
  • 3 Blend this mixture into the liquid. Mix well and set aside for a moment.
  • 4 Bring 4 quarts of water to a boil and add 2 teaspoons of salt.
  • 5 Using a Spaetzle maker or Spaetzle press, squeeze the dough into the boiling water. Use about 1/3 of the dough for each batch. When the dumplings float to the surface, they are done.
  • 6 Remove them with a slotted spoon and place in a colander. They can be served this way with Paprika Gravy or pan-fried with a little butter, just until they are a bit golden, and topped with parsley.
  • 7 NOTE: These dumplings can also be made by using a piping bag or dropping very small amounts from a spoon. The latter takes much much longer.

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