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.
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.
Recipe information
Total Time
30 min
Yield
Makes 8 to 10 servings
Ingredients
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.
