Dumplings are foodstuffs based on boiled dough. These can be balls of dough, seasoned or unseasoned (drop dumplings), or sheets of dough around a filling (filled dumplings). Every culture that has dough has dumplings, and the variations are virtually endless.
Table of Dumplings



This is a soft dumpling, a staple of Eastern European cooking. They are used in many dishes, from soups to stews to sautéed meats.

For each batch of galushka:

Sift the flour, baking powder, and salt together into a large bowl. A little more baking powder makes the galushka fluffier, a bit less makes them harder and more like Spätzle. The salt holds the galushka together. Do not omit it; if you do, you will end up with a wheat porridge. Make a well in the sifted flour, break the egg into it, and beat with a wooden spoon. Beat cold water (about 3 T.) into the mixture, little by little, to make a soft dough.

Cut bits of this dough with a knife or drop by teaspoons into boiling liquid; the galushka are done almost immediately upon rising to the surface. As they are done, remove the galushka from the liquid to a colander. Once they are all finished, if you are making and serving the galushka with a broth such as Zapraška, return them thereto. If, on the other hand, you are making them for a dish like Kuracia Paprikaš (Chicken Paprikash), transfer them to a bowl and toss with a bit of butter or oil to keep them from forming a concretion before serving time.

The recipe scales vary easily, which is good because number of galushka you will make varies widely, depending upon how they will be used. For Zapraška, I'll usually make a single batch, while for Kuracia Paprikaš, I'll make six or even nine batches, depending upon the number of people I'm feeding.

[Valid XHTML 1.0!] [Valid CSS!]