European
Hungary - Side Dishes
Galuska
Chef's Menu Description
Handmade Hungarian pinched egg dumplings, cooked tender in salted water and tossed with golden browned butter and a pinch of parsley.
Ingredients
- • 350g plain flour
- • 3 eggs
- • 180ml water
- • 40g butter, melted
- • 1 tsp fine salt
Preparation Steps
1
Phase 1
Stir flour, eggs, water, and salt together in a bowl with a wooden spoon until an elastic, slightly loose dough forms. Do not knead smooth.
2
Phase 2
Bring a large pot of salted water to the boil. Drop teaspoonfuls of dough directly into the boiling water, wetting the spoon periodically.
3
Phase 3
Simmer the dumplings for 3 to 4 minutes until they rise to the surface and are cooked through to the centre.
4
Phase 4
Drain thoroughly and toss immediately with melted foaming butter in a warm bowl until glossy and fragrant.