| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Hungarian |
Hungary |
1 |
Servings |
INGREDIENTS
| 2 |
|
Eggs |
| 2 |
|
TB lard or oil |
| 1/2 |
c |
Water |
| 1/2 |
c |
Milk |
| 2 1/2 |
c |
All-purpose flour |
| 2 1/2 |
ts |
Salt |
| 1/4 |
ts |
Baking powder |
INSTRUCTIONS
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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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