There are many variations of Hungarian soup dumplings. Substantial soups like gulyás require smaller garnish; csipetke and nokedli tends to be used there. But lighter soups require the larger dumplings. These can be made from farina or flour. Some people prefer the heavy flour based galuska while others swear by the light and airy semolina soup dumplings. This one is flour based.
SOUP DUMPLINGS
1 egg 4 Tbsp flour
1 pinch salt
• Have the soup simmering.
• In a small bowl beat the egg with a fork until yolk and white is well combined.
• Add the flour.
• With the fork whisk the dough until smooth and elastic.
• First dip a soup spoon in the soup.
• Then scoop up a spoonful of dough and drop it in the simmering soup.
• Repeat until all the dough is used up.
• Cover the pot when all the galuska floats to the top.
• Remove from heat and let it sit for 5 minutes and serve the soup.• Recipe feeds two.
