in Eastern Europe, Hungary, Soup Recipes

dumplings

updated

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Ingredients for 4 servings:

  • 400 g flour
  • 4 eggs
  • 100 ml milk
  • 1 tsp, heaped salt
  • possibly water
  • salt water

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

“Giant spaetzle” – side dish to goulash or similar.

Knead everything with a large spoon until it forms a mushy dough (the dough should be like spaetzle dough, only stickier), adding a splash of water or flour if necessary, depending on the consistency. Scoop out some dough with a tablespoon and drop it into boiling, lightly salted water with a second tablespoon. Cook until the dumplings float to the surface, then scoop out the dough and serve warm. A traditional (Hungarian) side dish to goulash, chicken goulash, “melted” potatoes, etc., and anything containing tomatoes or peppers. These dumplings taste like giant spaetzle and go well with any sauce-based dish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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