Hungarian Egg Dumplings (Galuska)

Hungarian Egg Dumplings (Galuska)

Soft, pillowy dumplings dropped straight into simmering water, ready in minutes.

Total 25 min Makes 4 servings Calories 260/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Eggs, Wheat, Dairy

Galuska are small, tender egg dumplings that soak up the rich juices of goulash and paprikash alike. Made from a simple batter of flour, eggs, and water, they're pinched or cut directly into boiling water for a rustic, homestyle texture. They come together quickly and make a satisfying base for hearty Hungarian stews.

Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/2 cup water, plus more as needed
  • 1 tablespoon vegetable oil
  • 1 tablespoon butter, melted
  • 2 tablespoons fresh parsley, chopped, for garnish

Method

  1. In a large bowl, whisk together the flour and salt.

  2. Add the eggs, water, and vegetable oil to the flour mixture and stir vigorously with a wooden spoon until a thick, sticky batter forms that falls slowly off the spoon. Add a splash more water if the batter feels too stiff.

  3. Bring a 6-quart saucepan of generously salted water to a rolling boil.

  4. Working over the boiling water, scrape small, uneven spoonfuls of batter off a teaspoon (or push through a colander with large holes) directly into the water, working in batches so the pot isn't overcrowded.

  5. Cook the dumplings until they float to the surface and are cooked through, about 3 to 4 minutes per batch.

  6. Lift the cooked dumplings out with a slotted spoon or small strainer and transfer to a colander to drain briefly.

  7. Repeat scraping and cooking the remaining batter in batches until all the dumplings are cooked.

  8. Transfer the drained dumplings to a serving bowl and toss with the melted butter to prevent sticking.

  9. Garnish with chopped parsley and serve warm alongside goulash, paprikash, or another saucy stew.

Rate this recipe

★ 4.4 (1)

Hungarian Egg Dumplings (Galuska)

Galuska are small, tender egg dumplings that soak up the rich juices of goulash and paprikash alike. Made from a simple batter of flour, eggs, and water, they're pinched or cut directly into boiling water for a rustic, homestyle texture. They come together quickly and make a satisfying base for hearty Hungarian stews.

25 min 4 servings 260 cal

Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/2 cup water, plus more as needed
  • 1 tablespoon vegetable oil
  • 1 tablespoon butter, melted
  • 2 tablespoons fresh parsley, chopped, for garnish

Method

  1. 1

    In a large bowl, whisk together the flour and salt.

  2. 2

    Add the eggs, water, and vegetable oil to the flour mixture and stir vigorously with a wooden spoon until a thick, sticky batter forms that falls slowly off the spoon. Add a splash more water if the batter feels too stiff.

  3. 3

    Bring a 6-quart saucepan of generously salted water to a rolling boil.

  4. 4

    Working over the boiling water, scrape small, uneven spoonfuls of batter off a teaspoon (or push through a colander with large holes) directly into the water, working in batches so the pot isn't overcrowded.

  5. 5

    Cook the dumplings until they float to the surface and are cooked through, about 3 to 4 minutes per batch.

  6. 6

    Lift the cooked dumplings out with a slotted spoon or small strainer and transfer to a colander to drain briefly.

  7. 7

    Repeat scraping and cooking the remaining batter in batches until all the dumplings are cooked.

  8. 8

    Transfer the drained dumplings to a serving bowl and toss with the melted butter to prevent sticking.

  9. 9

    Garnish with chopped parsley and serve warm alongside goulash, paprikash, or another saucy stew.