GALUSKAS (Hungarian dumplings with dill, for 8)

4 cups all-purpose flour

3 tablespoons chopped dill

2 teaspoons salt, more to taste at finish

½ teaspoon pepper, more to taste at finish

5 large eggs

1-¼ cups water

4 to 6 tablespoons unsalted butter, softened

 

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1. Bring a 6 quart pot of salted water (2 teaspoons salt for 5 quarts water) to a simmer.

2. Meanwhile, whisk together flour, dill, 2 teaspoons salt and ½ teaspoon pepper in a large bowl.

3. Whisk together eggs and water in a bowl, then add the flour mixture and whisk until batter is smooth.

4. Working over barely simmering water, force batter through a spaetzle maker or through a colander with ¼ inch holes with a rubber spatula, into water and cook, stirring occasionally, until dumplings have risen to the surface and are firm, 2 to 3 minutes.

5. Drain dumplings in a colander, then return to warm pot. Toss with butter and salt and pepper to taste. Serve immediately.

 

NOTE: Dumplings, without butter, can be made 1 day ahead and rinsed under cold water, then drained thoroughly. Toss with 1 tablespoon vegetable oil and chill. Reheat in shallow baking dish, covered with foil, in a 400* oven for about 20 minutes. Toss with salt and season with salt and pepper.

 

SERVE WITH: Braised veal shanks with paprika

 

from Paul Grimes, Gourmet Magazine, February, 2009