BELARUS HUNGARY POLAND ROMANIA RUSSIA SLOVAKIA UKRAINE
The dumpling tradition across northern and eastern Europe is generally characterised by the simple flour and egg version. Known as galuska or haluška it is also associated with the potato dumpling tradition with mashed potatoes added to the flour and eggs. Whereas in Ukraine the flour and eggs will be married to curd cheese and sour cream. This is the original version – flour, eggs and butter – generally favoured in Hungary.
- 200 g flour
- 2 eggs
- 50 g butter
- 15 ml oil
- 1 tsp salt
Combine flour and salt, work in eggs, oil and water to form a soft dough.
Boil a large pot of salted water.
Grate dough into the water.
When the noodles rise to the surface drain in a colander and rinse with cold water.
Melt butter in a saucepan.
Dress with the butter.