This recipe for Hungarian dumplings comes from my friend Holly. It is a WONDERFUL recipe because it features the quintessentially Eastern European technique of pulling the dough. As Holly explains:
"Dumplings are so precarious because you really have to have them cooked exactly right to come out well."
Ingredients
2 cups flour
1/3 cup water
large pinch of salt (pepper if wished)
2 eggs
Directions: Mix flour and seasonings. Beat egg and add a little water Mix flour with egg until you get an elastic moist dough Add further water as necessary Have a pot of boiling, salted water ready Put the dough on a wet wooden board Get your favourite kitchen knife and stick the blade briefly in the boiling salted water Turn down the temperature a little so that the water does not boil too vigorously Cut a line of the end of the dough just under finger thick Pull away from the rest of the dough and cut pieces from the line, about ¾'' to 1'' long and scrape off the board into the water (resist the temptation to make them bigger) Keep on cutting and dip your knife into the water occasionally to prevent sticking When all the nokedli is in the water allow to simmer until it all rises to the top Drain the cooking water and serve (*** Special tip*** keep the cooking water for your next Hungarian onion soup)
"Dumplings are so precarious because you really have to have them cooked exactly right to come out well."
Ingredients
2 cups flour
1/3 cup water
large pinch of salt (pepper if wished)
2 eggs
Directions: Mix flour and seasonings. Beat egg and add a little water Mix flour with egg until you get an elastic moist dough Add further water as necessary Have a pot of boiling, salted water ready Put the dough on a wet wooden board Get your favourite kitchen knife and stick the blade briefly in the boiling salted water Turn down the temperature a little so that the water does not boil too vigorously Cut a line of the end of the dough just under finger thick Pull away from the rest of the dough and cut pieces from the line, about ¾'' to 1'' long and scrape off the board into the water (resist the temptation to make them bigger) Keep on cutting and dip your knife into the water occasionally to prevent sticking When all the nokedli is in the water allow to simmer until it all rises to the top Drain the cooking water and serve (*** Special tip*** keep the cooking water for your next Hungarian onion soup)
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