Galuska For Stew Dumplings Recipes

GALUSKA - HUNGARIAN DUMPLINGS

Steps:

• Boil salty water in a large pot.
• Mix the eggs, salt, and oil.
• Pour this mixture into the flour.
• Start mixing it and slowly add the water. You maybe need more or less water, depends on the flour.
• You need a thick and sticky dough.
• Add your dough (1/2-3/4 cup at a time) to the galuska (spaetzle) maker.
• Cut and let the dough drop in the boiling water by sliding the part you put the dough in, on the colander-like part.
• Stir it from time to time, so they won't stick together.
• Cook them for about 10-15 minutes or until the galuskas floating on the surface for 2-3 minutes.
• Drain them and serve them hot.

GALUSKA FOR STEW (DUMPLINGS)

Steps:

• Mix eggs, flour, water, salt to form a smooth batter.
• Boil a pot of water with the 4 teaspoons of salt.
• Dip teaspoon in hot water; scoop a teaspoon of batter and put in water.
• It should just slide of the spoon.
• Keep dipping the spoon in the water and scoop more batter until the pot is full.
• You may have to do more then one pot of dumplings.
• Cook 1 or 2 minutes or until the dumplings rise to the surface.
• Drain and keep warm.
• Pour 1/2 of the melted butter over the dumplings so they won't stick.
• Serve dumplings separately or put in stew or soup.

HUNGARIAN NOKEDLI (DUMPLINGS)

Steps:

• Place large pot filled with salted water and bring to boil.
• Combine eggs, salt, and water, beating well with whisk.
• Add flour, a little at a time.
• Add only enough flour to make a soft, sticky dough.
• Let mixture rest for about 10 mins.
• Beat mixture again.
• Using the side of a teaspoon, spoon small amount of dough into boiling water.
• Dipping the spoon in the hot water will remove the dough from the spoon (if you have a spaetzel maker, that makes is easier as you want very small noodles).
• The noodles are done when they float to the top.
• Remove from water with large slotted spoon, and place in colander.
• Rinse with cold water.
• You may want to make the dumplings in 2 or 3 batches so they dont overcook.
• Serve with chicken paprikas.
• The dumplings are also nice added to a stew.
• You can heat the dumplings in a frying pan with melted butter.
• Do not let the dumplings get too brown or crisp.

TRADITIONAL SLOVAK HALUSKI

Steps:

• Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. When bacon is cool, crumble and set aside.
• Place potatoes into a food processor and process until pureed, 2 to 3 minutes. Transfer to a bowl and stir in flour, eggs, baking powder, and salt to make a sticky dough. Set dough aside.
• Fill a large pot about half full of lightly salted water and bring to a boil. Ladle large spoonfuls of the sticky dough to a small cutting board and use a knife to chop the dough into tablespoon-size pieces; as you cut off a piece, drop it into the boiling water. Let the dumplings boil over medium heat until they float, 2 to 3 minutes. Remove dumplings with a slotted spoon to a large serving bowl.
• Sprinkle bacon crumbles and a handful of shredded brick cheese over each batch of dumplings; continue to make, boil, and transfer dumplings to the bowl, sprinkling each batch with bacon and brick cheese. When all dumplings are made, gently stir the haluski to mix all ingredients.