Hungarian Dumplings Recipe

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Hungarian Dumplings Ingredients

2 each eggs
2 each tb lard or oil
1/2 cup water
1/2 cup milk
2 1/2 cup all-purpose flour
2 1/2 tsp salt
1/4 tsp baking powder

A Recipe for
Hungarian Dumplings

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Herb Tip
Using Parsley:
Only the leaves of the parsley plant are used to add a mild, fresh taste to most dishes. Both flat-leaf parsley (also called Italian Parsley) and curly-leaf varieties are available and are virtually interchangeable in dishes that call for parsley.

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This is a recipe for Hungarian Dumplings from the recipe cookbook of Recipes-to-go (Bread)

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Hungarian Dumplings

Food Tip
When you want steak to be cooked rare but dont want to have to cut into to see if it is cooked properly just push on it lightly then push on your cheek and if it feels just like your cheek it is cooked rare

Hungarian Dumplings Directions

Using an electric mixer, blend the eggs, lard or oil, water, and
milk. Stir the flour together with 1/2 ts of the salt and the baking
powder in a dry bowl. Blend this mixture into the liquid. Mix well
and set aside for a moment. Bring 4 quarts of water to a boil and add
2 ts of salt. Using a spaetzle maker or press, squeeze the dough into
the boiling water. Use about 1/3 of dough for each batch. When the
dumplings float to the surface, they are done. Remove with slotted
spoon and place in colander. They can be served this way or pan-fried
with a little butter until just a bit golden, and topped with
parsley. Hungarian Dumplings

Serves: 1

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Hungarian Dumplings Recipe from the Recipes-To-go.com Bread Recipe Cookbook

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