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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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If you love gnocchi or spaetzle, youll love these tiny dumplings known as galushkas, buoyed here with fresh dill. They are a breeze to make and so comforting with the veal's creamy paprika sauce. Sauté any leftovers in butter until the edges are browned and crisp. Ingredients:
4 cups all-purpose flour |
3 tablespoons chopped dill |
5 large eggs |
1 1/4 cups water |
4 to 6 tablespoons unsalted butter, softened |
Directions:
1. Bring a 6-quart pot of salted water (2 teaspoon salt for 5 qt water) to a simmer.
2. Meanwhile, whisk together flour, dill, 2 teaspoon salt, and 1/2 teaspoon pepper in a large bowl.
3. Whisk together eggs and water in a bowl, then add to flour mixture and whisk until batter is smooth.
4. Working over barely simmering water, force batter through spaetzlemaker (or through colander with a rubber spatula) into water and cook, stirring occasionally, until dumplings have risen to surface and are firm, 2 to 3 minutes.
5. Drain dumplings in a colander, then return to warm pot. Toss with butter and salt and pepper to taste. Serve immediately.
6. Cooks' note: Dumplings, without butter, can be made 1 day ahead and rinsed under cold water, then drained thoroughly. Toss with 1 tablespoon vegetable oil and chill. Reheat in a shallow baking dish, covered with foil, in a 400°F oven for about 20 minutes. Toss with butter and season with salt and pepper.
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