Soft, tender Hungarian dumplings that are perfect with stews, paprikash, or simply tossed with butter.
Ingredients
- 2 cups all-purpose flour
- 2 large eggs
- ½–¾ cup water
- 1 teaspoon salt
Directions
- Bring a large pot of salted water to a boil.
- In a bowl, mix flour and salt. Add eggs and gradually water to form a soft, sticky dough.
- Using a spaetzle maker, colander, or spoon, drop small pieces of dough into boiling water.
- Cook 2–3 minutes until dumplings float.
- Remove with a slotted spoon, drain, and toss with butter to prevent sticking.
- Serve immediately with your favorite Hungarian stew or paprikash.
