Galuska (Hungarian dumplings)

By gnikylime

Ingredients

• 3 c. sifted all-purpose flour
• 1-1/2 t. salt
• 3 eggs
• 2 T. butter or oil

Details

Servings 6

Preparation

Step 1

1. Mix the flour and salt together in a large mixing bowl. Make a well, add the eggs, and beat with a wooden spoon. Add as much cold water as necessary (about 1/2 c.) to hold the dough together. Beat vigorously until the dough comes away from the sides of the bowl and starts to blister on the surface. Let the dough rest for at least 45 minutes.
2. Turn it out on a wet breadboard and, using a knife or the edge of a soup spoon, cut off irregular pieces about 1/2 inch long and the thickness of a pencil. Drop the pieces into a large pot of rapidly boiling water. You can also force the dough through a Spatzle machine or a chesnut roaster directly into the water. Galuska are done seconds after they rise to the surface. Skim them off the top of the water with a slotted spoon or drain in a colander. Turn the galusla into a bowl, add the butter or oil, and serve.