Hungarian Dumplings


Preparation info

  • 4 or 5

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 3 cups sifted all-purpose flour
  • 2 eggs
  • Salt
  • 2 teaspoons butter


    1. Mix the flour, eggs, one teaspoon salt and three-quarters cup water. Beat until bubbles appear on the surface. Fill a saucepan half full of water and add additional salt. Bring to a boil.

    2. Put a dumpling machine over the pan and place the dough in it. Move the machine back and forth to give time for the dough to drop slowly into the boiling water. After all the dough is in the water, cook for five minutes. Drain.

    3. Turn the dumplings into a casserole containing the butter. Mix well and serve with goulash or chicken paprika. Pour gravy from goulash or chicken over the dumplings.