Here is a clean, traditional, photo-free recipe for Galuska, the beloved Hungarian boiled dumplings served with paprikash, stews, goulash, or even butter and cheese. These are Hungary’s version of simple, homey egg dumplings — quick, fluffy, and delicious.

🇭🇺🍽️ Galuska – Hungarian Dumplings

Soft, tender, quick-cooking dumplings made from a simple egg-flour batter. Perfect with Chicken Paprikash, Beef Goulash, or any saucy Hungarian dish.

⭐ Ingredients (4 servings)

2 cups (240 g) all-purpose flour
2 large eggs
½–¾ cup (120–180 ml) water or milk
1 tsp salt
Optional: 1 tbsp oil or melted butter (for a softer texture)

🔥 Instructions

1. Make the Batter

In a bowl, beat eggs with water (or milk) and salt.
Add flour gradually, mixing with a wooden spoon.
Batter should be thick but scoopable — not a dough, not runny.
- If too thick, add a splash of water.
- If too thin, add a bit more flour.

2. Boil the Dumplings

Bring a large pot of salted water to a boil.
Using a galuska szaggató (dumpling maker), spaetzle maker, colander with large holes, or even a spoon:
- Press or drop small pieces of batter into the boiling water.
Cook until dumplings rise to the top, then give them 1 extra minute.
Drain well.

3. Finish (Traditional Options)

With Butter:
Toss dumplings in melted butter.
With Paprika Sauce:
Mix directly into Chicken Paprikash or Beef Paprikash.
With Cheese (Túrós Galuska):
Toss with cottage cheese (túró) and crispy bacon bits — delicious!

💡 Tips for Perfect Galuska

✔ Batter should be thick, not watery — this makes fluffy dumplings.
✔ Don’t overcook; they only need a few minutes.
✔ After draining, toss with a little butter or oil to prevent sticking.
✔ Use milk instead of water for a softer dumpling.