Top | Carolyn Bánfalvi
(recipe, Carolyn Banfalvi)
The preferred tool for making these dumplings is a spaetzle plane, an instrument with small holes through which you push the batter through, directly into the water. But they can also be made by simply tearing pieces of the dough and dropping them into the water.
The amount of water required for the dough will vary. Start with a half-cup and slowly keep adding until the batter is elastic.
- 1½ cups flour
- 1 tsp. salt
- 1 egg
- ½ cup water, plus more as needed (up to about 1 cup)
- Lard, melted (optional)
- With a wooden spoon, mix the flour and salt. Make a well in the center.
- In a separate bowl, lightly beat the egg and the water and then add to the flour mixture. Mix until just blended. Overworking the batter will make the dumplings rubbery.
- Cover and let the mixture rest for at least 10 minutes, until bubbles begin to appear on the surface. Bring a large pot of salted water to a boil.
- Push the batter through a spaetzle plane propped on the pot, or use a spoon to tear off pieces of the batter and drop them into the water.
- The dumplings are ready when they rise to the top of the water. Remove them with a slotted spoon and, if desired, toss with the melted lard.
Culinate editor's note: If you're making this to go with Paprikás Csirke (Paprika Chicken), you'll want to double the spaetzle recipe.