1/1 Photo of Hungarian Dumplings
Similar to German Spaetzle. Helps to have a Spaetzle press or maker.
My Private Note
Units: US | Metric
- 1Using an electric mixer, blend the eggs, lard or oil, water, and milk.
- 2Stir the flour together with 1/2 t of the salt and the baking powder in a dry bowl.
- 3Blend this mixture into the liquid. Mix well and set aside for a moment.
- 4Bring 4 quarts of water to a boil and add 2 teaspoons of salt.
- 5Using 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.
- 6Remove 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.
- 7NOTE: 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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Nutritional Facts for Hungarian Dumplings
Serving Size: 1 (1121 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 398.5
- Calories from Fat 96
- Total Fat 10.7 g
- Saturated Fat 4.1 g
- Cholesterol 116.1 mg
- Sodium 1547.1 mg
- Total Carbohydrate 61.3 g
- Dietary Fiber 2.1 g
- Sugars 0.4 g
- Protein 12.2 g