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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Hungarian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Using an electric mixer, blend the eggs, lard or oil, water, and milk. | 2. Stir the flour together with 1/2 t of the salt and the baking powder in a dry bowl. | 3. Blend this mixture into the liquid. Mix well and set aside for a moment. | 4. Bring 4 quarts of water to a boil and add 2 teaspoons of salt. | 5. Using a Spaetzle maker or Spaetzle press, squeeze the dough into the boiling water. Use about 1/3 of the dough for each batch. When the dumplings float to the surface, they are done. | 6. Remove them with a slotted spoon and place in a colander. They can be served this way with Paprika Gravy or pan-fried with a little butter, just until they are a bit golden, and topped with parsley. | 7. NOTE: These dumplings can also be made by using a piping bag or dropping very small amounts from a spoon. The latter takes much much longer. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	2			143.0	0.72	12.56	9.51
oil	2	tablespoons	rendered	224.25599999999997	0.0	0.0717	25.4669
water	1/2	cup		0.0	0.0	0.0	0.0
milk	1/2	cup		74.42	5.8316	3.843	3.9894
purpose flour	2 1/2	cups		-	-	-	-
salt	2 1/2	1/2		-	-	-	-
baking powder	1/4	teaspoon		0.6095	0.3185	0.0	0.0
water	4	quarts		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.