Galuska Dumplings are small, Hungarian egg and flour dumplings, often served with chicken paprikás (Paprikás Csirke.)
2 eggs, beaten
1 ½ cups flour
½ cup water
¼ cup oil (or melted butter)
Beat the eggs in a large bowl with pinch or two of salt. Stir in the and water, then add the flour.
Bring a pot of salted water to the boil. Drop very small pieces of the batter into the water. As the pieces come to the surface (after 1 or 2 minutes) skim them out with a slotted spoon, plunge into cold water, then put into a bowl with some more oil or melted butter in it (to keep them from sticking together).
Reheat in microwave to serve on their own, or add to soup or stew.
*To make small pieces, either chop up the dough with a chef’s knife, or press the dough through a colander. You can also make larger ones, from ½ teaspoon or a teaspoon of dough – larger ones will take 2 to 3 minutes to come to the surface.