Here’s a classic Galuska – Hungarian Dumplings recipe 🥣🇭🇺 — soft, pillowy dumplings perfect for soups, stews, or paprikás dishes.
Galuska (Hungarian Dumplings)
Ingredients
- 2 cups all-purpose flour
- 2 large eggs
- ½ tsp salt
- ½ cup water (or adjust as needed)
Instructions
- Prepare the dough
- In a bowl, mix flour and salt.
- Beat eggs with water, then gradually stir into the flour to make a soft, sticky dough.
- Boil water
- Bring a large pot of salted water to a boil.
- Form dumplings
- Use a spoon or spaetzle maker to drop small pieces of dough into the boiling water.
- Dumplings should be bite-sized (about 1–2 cm).
- Cook dumplings
- When dumplings float to the surface, cook 2–3 more minutes.
- Remove with a slotted spoon and drain.
- Serve
- Toss with a little butter if serving as a side.
- Perfect with Hungarian goulash, chicken paprikash, or mushroom sauce.
Tips
- Don’t overmix the dough — keep it slightly sticky.
- You can make larger dumplings for a heartier side.
- Optional: sprinkle with paprika or sauté in butter before serving.
If you want, I can also share a cheesy galuska version or galuska baked with butter — super rich and comforting!
Do you want me to share one of those?
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