This is our adaptation of an old family recipe for Hungarian dumplings, a side dish that is very similar to German spaetzle. They're simple to make and once you get the hang of dropping them into the boiling water, the process is pretty quick. Serve alongside our Easy Chicken Paprikas for a hearty peasant-style meal.
- 2-1/2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- 1/2 teaspoon ground nutmeg
- 3 eggs, lightly beaten
- 3/4 cup milk
- 1 or 2 cloves garlic, finely chopped
- 2 tablespoons fresh chives, minced
- 3 tablespoons unsalted butter
Combine the flour, baking powder, salt, pepper, and nutmeg in a large mixing bowl. Make a well in the center and add the eggs, milk, garlic and chives. Combine thoroughly, but do not overmix. Set aside to rest for 15 minutes.
While the dough rests, bring a large pot of salted water to a boil. On another burner, melt the butter in a large sauté pan over low heat.
To form the dumplings, place about 1/3 cup of the dough on a flat plate or cutting board. Using a butter knife or spatula, push small portions of the dough off the plate into the boiling water. Cook for about 4 minutes, or until the dumplings float to the surface. Remove them with a slotted spoon, drain off the excess water and transfer them to the pan containing the melted butter.
Once all of the dumplings are finished, turn up the heat on the sauté pan and cook, stirring frequently, until they begin developing a golden color. Add some more salt, pepper and nutmeg to taste. Serve immediately.
Makes 6 servings
These dumplings also make a nice accompaniment to our Veal Cutlets in Cider-Horseradish Sauce.