Hungarian Dumpling

Ingredients

• 600 g Whole wheat flour
• 2 pcs Egg
• 3 tsp Salt
• 550 ml Water

Method

1. Bring lightly salted water to a boil in a large pot. It's important that the water is already boiling when you add the dumplings, as letting the dough sit for too long can cause it to harden, leading to less-than-perfect results.
2. In a bowl, place the flour and create a well in the center. In another bowl, whisk together the eggs, water, and salt, then pour the mixture into the well. Stir quickly and firmly until the ingredients are just combined. The dough is ready when, if you drag a wooden spoon through it, the mixture slowly closes up behind it.
3. Using a dumpling grater, drop the dough into the gently boiling water. Stir continuously as they cook to prevent the dumplings from sticking together, ensuring you get nice, separate dumplings.
4. After 3-4 minutes of cooking, use a slotted spoon to remove the cooked dumplings from the water. Drizzle them with a little oil and toss to prevent sticking until ready to serve.