Beat eggs lightly and add to flour, then gradually mix in water until a soft, sticky dough forms. The dough should be thicker than pancake batter but not stiff.
Bring Water to Boil:
Bring a large pot of salted water to a rolling boil.
Shape the Dumplings:
Using a spoon or a spaetzle maker, drop small dumplings into the boiling water.
Cook in batches if necessary to avoid overcrowding.
Cook:
Once the dumplings float to the surface (about 2–3 minutes), let them cook for 1 more minute.
Use a slotted spoon to remove them and transfer to a plate.
Optional Butter Toss:
Toss the cooked dumplings in a little melted butter to keep them from sticking.
Serve:
Serve warm with Hungarian stews, chicken paprikash, or a rich gravy.
💡 Tips:
For fluffier dumplings, don’t overmix the dough.
You can also cut the dumplings into bite-sized pieces on a floured board before boiling.
Leftover galuska can be lightly fried in butter for a tasty side dish.
If you want, I can also give a step-by-step version with photos or tips for using a spaetzle maker to make these dumplings extra light and uniform.
