Serves- 4 people
2 cups Flour
1/4 tsp salt
Dumpling maker (optional, but recommended) - This usually looks
like a metal plate with holes in it and should come with something
to push dough through the holes. It should be large enough to be
suspended over a pot.
In large bowl, mix flour and salt. Mix eggs into flour one at a
time. Mix in water a little at a time until everything is completely
mixed but is still hard to mix (dough should stick to sides of bowl).
Let dough sit for 30 minutes. Bring a large pot of water to a boil
over high heat. Add oil and some salt to the water. Before water
boils, taste water to make sure it tastes slightly salty. Suspend
dumpling maker over boiling water, drop dough into it. Quickly,
push dough through wholes to create small dumplings. If you don't
have a noodle maker- lightly suspend bowl of dough on the pot's
side, with a spoon flick teaspoon sized chunks into boiling water.
Be very careful, your arms will get very tired, very quickly and
you might burn yourself. For years I made noodles this way, and
I hated every minute of it. Cook dumplings until bubbles form and
rise to the top. The dumplings will also be bloated. This happens
quickly, usually within a few minutes. Strain dumplings, rinse them
slightly and place in serving dish. Mix in a little oil or butter
to keep them separated. Best served with paprikas.
Generations of Hungarians, but most recently my Mom, Ilona Krizsan