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.
Recipe information
Total Time
30 min
Yield
Makes 8 to 10 servings
Ingredients
4
3
5
1
4 to 6
Need to make a substitution?
Preparation
Step 1
Bring a 6-quart pot of salted water (2 teaspoon salt for 5 qt water) to a simmer.
Step 2
Meanwhile, whisk together flour, dill, 2 teaspoon salt, and 1/2 teaspoon pepper in a large bowl.
Step 3
Whisk together eggs and water in a bowl, then add to flour mixture and whisk until batter is smooth.
Step 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.
Step 5
Drain dumplings in a colander, then return to warm pot. Toss with butter and salt and pepper to taste. Serve immediately.