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  Added: Mar 28, 2008  •  Visited (952)  •  Print version Print this recipe (48)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Hungarian Dumplings
What You Need:
  • 2 eggs
  • 2 tablespoons freshly rendered lard or oil
  • ½ cup water
  • ½ cup milk
  • cups all-purpose flour
  • 2½ teaspoons salt
  • ¾ teaspoon baking powder
  • 4 quarts water

  • How To Cook:
    1. Using an electric mixer, blend the eggs, lard or oil, water, and milk. Stir the flour together with ½ teaspoon of the salt and the baking powder in a dry bowl. Blend this mixture into the liquid. Mix well and set aside for a moment.

    2. Bring 4 quarts of water to a boil and add 2 teaspoons of salt. Using a Spaetzle maker or Spaetzle press, squeeze the dough into the boiling water.

    3. Use about 1/3 of the dough for each batch. When the dumplings float to the surface, they are done. Remove them with a slotted spoon and place in a colander.

    4. 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.

    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.
     
    To Serve: 4 - 6
    This recipe is also available in:
    Cuisine » Europe » Hungary
    Main Ingredient » Grains & Cereals » Flour
    Main Ingredient » Meat & Poultry » Lard & Fat
    Dish » Appetizers

     





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