Instructions:
- Make the batter:
- In a bowl, whisk together eggs, water (or milk), and salt.
- Gradually add the flour, mixing until you have a thick, sticky batter — not too runny, but not kneadable like bread dough.
- If it’s too thick, add a splash more water. The batter should be able to drip off a spoon slowly.
- Boil water:
- Bring a large pot of salted water to a boil.
- Form the dumplings:
- Use a nokedli maker (spätzle maker) or press the dough through a colander with large holes straight into the boiling water.
- Alternatively, use a wet spoon or knife to cut small pieces from the batter and drop them into the water.
- Cook:
- Stir gently to prevent sticking.
- When dumplings float to the top (about 2–3 minutes), they’re done.
- Drain & finish:
- Scoop them out with a slotted spoon and transfer to a colander.
- Toss with a little butter or oil to keep them from sticking.
Serving Suggestions:
- Classic Pairing: Serve with Chicken Paprikash (Paprikás Csirke) and a dollop of sour cream.
- Toss with sautéed onions and butter for a simple side dish.
- Add to soups instead of noodles.
Would you like me to give you a no-fail tip for making them super light and fluffy (used by Hungarian grandmas)?