Galuska – Hungarian Dumplings🇭🇺.

Instructions:

1. Mix the Dough
   • In a bowl, combine flour and salt.
   • Add eggs and gradually mix in water until you get a thick but slightly sticky batter (not as firm as bread dough, softer than pasta dough).
2. Boil Water
   • Bring a large pot of salted water to a boil.
3. Form Dumplings
   • Traditionally, a galuskaszaggató (spaetzle maker) is used to press the dough into the boiling water.
   • If you don’t have one, you can use a colander with large holes or drop small spoonfuls of dough directly into the water.
4. Cook
   • Dumplings will sink at first, then float to the surface when cooked (2–3 minutes).
   • Remove with a slotted spoon and place into a bowl.
5. Finish
   • Toss with a little melted butter or oil to prevent sticking.
   • Serve warm as a side to dishes like Chicken Paprikash or Pörkölt.

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✨ Tip: For extra flavor, some Hungarians like to add a touch of sour cream or even grated cheese when serving alongside meat dishes.

Would you like me to also show you the sweet version of Galuska (Aranygaluska – Golden Dumplings with walnuts)? That one is more like a dessert.