Hungarian cuisine is recognized by most of the world as one of the best. Did I say “one of”? I am sorry! THE BEST! Amazing sauces, tender loin bathed in thick goulash stew, giant racks filled with delicious spices. Amongst all the magic that they bring, Hungarian dumplings is a side dish to worship and sacrifice kitchen time for…
1 Cup (16 tbs)
1. Mix all the ingredients with your hands to make that good ol’ sour cream dough.
2. Break the dough and roll it up into strips pencil-thick. Bathe in flour to maintain shape.
3. Cut the strips into tiny cubes. Cover with flour to prevent them from sticking to each other.
4. Throw the cubes into boiling water and boil for 15 minutes. Stir occasionally.
In the end
After about 15 minutes they should be tender inside. Keep the boiling going good but don’t let the foam rise. Tradition says boil 1-2 minutes after they all surface but don’t take their word for it.