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
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 Gourmet Magazine, February, 2009