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Tojásos Galuska Dumplings



Tojásos Galuska is a Hungarian dish of dumplings made from egg, flour, oil and water, cooked by simmering, then folded into scrambled eggs.

It is often served with pickled cucumbers and a salad, either a tomato salad or a lettuce salad.

Cooking Tips

6 eggs
200 g flour
4 tablespoons oil or another fat
1 teaspoon salt

Mix in a bowl the flour, 1/2 teaspoon with 2 of the eggs (beaten), adding just enough water to make a batter thick enough to stick in a heap to the top of a spoon.

Bring salted water to the boil; drop the batter in 1/2 teaspoon or teaspoon at a time. Done when they rise to the surface, about 2 to 3 minutes.

Drain, put in boil with 2 tablespoons of the oil to stop them sticking together.

Beat the remaining 4 eggs, adding 1/2 teaspoon salt. Heat 2 tablespoons of oil in a frying pan.

Pour the dumplings into the frying pan; shake pan to arrange them out somewhat evenly. Then pour beaten egg over, and cook until egg is set. Serve hot.

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Dumplings

Bread Dumplings; Dumplings; Galuska Dumplings; Gammodoki; Gyoza; Handkerchief Dumplings; Kanadle; Pierogi; Pigeon-Egg Dumplings; Pirozhki; Pork Bao Buns; Pot Stickers; Poutine à Trou; Poutine Glissante; Poutine Râpée; Poutine (Maine); Poutines Blanches; Quenelles; Shao Mai Dumplings; Slick Dumplings; Soup Nuts; Spätzle; Tojásos Galuska Dumplings; Tsampa; Uszka; Vareniki; Wontons; Yuanxiao Dumplings; Zhong Zi; Zwetschgenknödel

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