Hungarian dumplings

This is an ethnic Hungarian meal.

Hungarian Dumplings

Set a pot of water to boil.

Thoroughly mix together:

6 eggs, 2 cups water,

1 tsp salt

enough flour to make a super sticky, gooey and stretchy dough.

Place about a cup at a time on the edge of a plate and with a knife cut little pieces into rapidly boiling salty water. Dip knife into the water between each cutting to help the dough glide off the knife easily. With a little practice you'll get pretty fast at making this:) Let the noodles boil for a few minutes then scoop out with a slotted spoon or sieve and place in a bowl. Repeat until all the dough has been made into dumplings. Once finished drain off any bit of water that might be left in the bowl of dumplings and mix in about 1 to 2 tablespoons of oil. This helps the dumplings stay separated as opposed to sticking together. Serve with Chicken paprikas or Hungarian beef stew.(coming soon)

Pictured with Hungarian beef stew