Sunday, March 01, 2009


Might as well share the recipe for these yummy dumplings,... noodles,... Doodles!

From Gourmet magazine, February 2009. (photographs mine.)

Tiny Dumplings With Dill

If you love gnocchi or spaetzle, you’ll 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.
  • 4 cups all-purpose flour
  • 3 tablespoons chopped dill
  • 5 large eggs
  • 1 1/4 cups water
  • 4 to 6 tablespoons unsalted butter, softened
  • Equipment: a spaetzlemaker or a colander with 1/4-inch holes

Bring a 6-quart pot of salted water (2 teaspoon salt for 5 qt water) to a simmer.

Meanwhile, whisk together flour, dill, 2 teaspoon salt, and 1/2 teaspoon pepper in a large bowl.

Whisk together eggs and water in a bowl, then add to flour mixture and whisk until batter is smooth.

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.

Drain dumplings in a colander, then return to warm pot. Toss with butter and salt and pepper to taste. Serve immediately.

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.

Of course, only now I notice that I have no photos of the finished product... Oh well, I'll just have to make more! Yum!

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