Fluffy, tender Hungarian dumplings—perfect as a side for goulash, paprikash, or creamy sauces.
Ingredients
2 cups all-purpose flour
2 large eggs
½ cup water (or more, as needed)
1 tsp salt
1 tbsp oil or butter (optional, for tossing)
Instructions
Make the Dough In a bowl, mix flour and salt. Beat in eggs and water gradually until a soft, sticky dough forms.
Shape Dumplings Using a spaetzle maker, colander, or spoon, drop small pieces of dough into boiling salted water.
Cook & Serve Cook until dumplings float to the surface, about 2–3 minutes. Remove with a slotted spoon and toss with a little butter or oil if desired. Serve hot as a side dish with stews, sauces, or creamy toppings.
💡 Tip: For richer flavor, cook dumplings in chicken broth instead of water.
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