Dumplings. I got this from my wonderful co-worker Rebecca. It is her Hungarian Dad's recipe. She puts them in recipe#308261, which I've also posted.
- Ready In:
- Get a pot of water or broth going at a high boil.
- Mix the milk, flour, and eggs in a bowl. (The resulting batter should be a little thicker than Duncan Hines cake mix; a tiny bit stiff, but definitely not "dough".).
- With a spoon, drop small blobs of batter into the boiling water, and let boil for about 20 minutes. (Be advised that you need to keep the water/broth at a high boil for this to work. The surfaces of the blobs really need to cook as soon as they hit the water. then they magically don't stick together. Also, be advised that the blobs will expand as they cook, so try not to make them very large. One way or another, you'll probably have to chop them up with a spatula when you're done anyway.).
- When Spaetzel is done remove it from the broth.
- Drop into Chicken Paprikash when it's done.
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What an easy recipe! The noodles were light, fluffy and great served with Recipe #52478 (modified into turkey schnitzel instead of pork) and a cream sauce. I did modify this recipe a bit to suit our own tastes. I added a pinch of nutmeg to the dough per my own personal preference. I also used a colander (with large round holes) & a wooden spoon as a make-shift spaetzel maker to drop the dough into the water, which yields noodles smaller in diameter and therefore lighter and fluffier. Thanks for sharing!1Reply
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