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Dumplings (Galushka) I (M/P)
Serves: 4 to 6

6 tablespoons flour
2 large egg
1/4 tsp. salt
2 pints (1200ml) chicken stock (or water if you insist)

These small dumplings go with any dish you make in the paprika style; veal or beef stews, or chicken, of course. And you can prepare them while the chicken is happily absorbing the stock and tomato paste in Paprika Chicken w/Dumplings (click here for recipe).

Mix the flour, egg, and salt into a thick dough. Take about a half tsp. of the mixture at a time and drop into a slow boiling pan of chicken stock for around 4 or 5 minutes. They are done when they are firm and have plumped a bit from the cooking. Drop them into a colander as they are finished, and sprinkle them with parsley if you wish.

Note From Poster On Source: I will share with you this recipe I picked up in Arad. The idea here is that you cook the poultry and onions smothered in paprika and small quantities of liquid, which are gradually absorbed and complemented by a tomato sauce. Don't even think of serving this without the dumplings.

Posted by Larry Kluger

Nutritional Info Per Serving: N/A