Dumplings for chicken paprikash

September 26, 2007

Serves 6

1 1/2	cups flour
1	cup water
1/2	teaspoon salt, and more to taste
2	eggs
2	tablespoons butter
2	tablespoons chopped fresh parsley

1. In a bowl, combine the flour, water, and 1/2 teaspoon salt. Mix until smooth. Crack the eggs into the dough and mix again, beating thoroughly, until you have a smooth mass. The dough should have the consistency of cake batter and drop from the spoon in lumps; it will thicken as it rests.

2. Cover the bowl, and set aside for about 1 hour. (Test just before cooking; add more flour or water as necessary.)

3. Bring a large pot of salted water to a boil for the dumplings.

4. Quickly dip a small wooden chopping board in and out of the boiling water. Plop one-sixth of the dough onto the board. Holding the board above the pot of water at a slight angle on the rim of the pan, with a large knife cut a 1/3-inch strip off the dough and put it toward the edge of the board. At an angle, chop off five or six small pieces of the strip, letting them fall into the water. Quickly repeat the process with the rest of the dough, then with the remaining dough. The dumplings will rise to the surface of the water and should cook for about 1 minute. Taste them to make sure they're tender.

5. Drain and toss with salt, butter, and parsley. Serve with chicken paprikash. Adapted from "Tenth Muse"