Mom Koser's German Dumplings

  • 8 c. water
  • 1 tsp. salt
  • 3 eggs, well beaten
  • 1/2 c. water
  • 2 c. flour
  • 2 tsp. salt
  1. Heat first two ingredients to boiling in large pot. Mix remaining ingredients and drop dough by teaspoonfuls into boiling water. Cook uncovered about 10 minutes, stirring occasionally.
  2. Drain water; serve hot.
These go very well in Hungarian Ghoulash, or in chicken gravy dishes. The dumplings are chewy, not fluffy and tender; they are a little more tender than the dumplings used in Rivel Chicken Soup. Mom usually doubles the recipe; they make great leftovers!
  • dinner
Last updated 2016-12-25
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