"REAL" Hungarian Dumplings

[sjones9788]

I'm trying to find a recipe for real dumplings. Not the ones made out of biscuit powder, not the "light and fluffy" but more the consistancy of "old school" Hungarian. They were heavier, chewier, and had a noodle consistancy. Every time I try to make them, they taste too doey or too eggy. I want them like a larger spatezel. Help!

[Kitchen Witch]

German Spaetzle Dumplings

1 cup all-purpose flour
1/4 cup milk
2 eggs
1/2 teaspoon ground nutmeg
1 pinch freshly ground white pepper
1/2 teaspoon salt
1 gallon hot water
2 tablespoons butter
2 tablespoons chopped fresh parsley


Mix together flour, salt, white pepper, and nutmeg. Beat eggs well, and add alternately with the milk to the dry ingredients. Mix until smooth.
Press dough through spaetzle maker, or a large holed sieve or metal grater.
Drop a few at a time into simmering liquid. Cook 5 to 8 minutes. Drain well.
Saute cooked spaetzle in butter or margarine. Sprinkle chopped fresh parsley on top, and serve.


Potato Dumplings

3 lbs. potatoes, peeled, cooked and mashed
1 C. hot milk
1/4 C. bacon grease
3/4 C. diced, cooked bacon
1/4 C. diced, cooked onion
1/2 t. ground nutmeg
3 T. chicken base
1/2 t. white pepper
4 large eggs
1 1/2 C. cracker meal
1 3/4 C. flour
3 C. fried bread croutons
Bring large pot of water to boil on stove.

Meanwhile, combine potatoes with milk, bacon grease, bacon, onion, nutmeg, chicken base, pepper, eggs, cracker meal and flour until mixture is smooth. Fold in croutons.

Break off a piece of dumpling dough and test in boiling water to make sure it holds together. Form mixture into dumplings about the size of a medium potato and cook in boiling water 10 to 15 minutes, or until done.

Makes 15 dumplings.


hope this helps -