Tojásos Nokedli – Hungarian Egg Dumplings

Ingredients

• 12⅓ ozWheat flourplain, for the dumpling batter
• ¾ cupwateradded gradually to the batter, amount depends on the flour
• 2eggfor the batter
• 5Eggsbeaten, to fold through the dumplings
• saltfor batter, cooking water and eggs
• 2 tbspCooking fatoil or lard for frying
• black pepperfor the egg mixture
• 1Head lettucefor the vinegar salad served alongside
• 2 tbspvinegarfor the salad marinade
• 2 tbspsugarfor the salad marinade, powdered sugar also used
• 1 clovesgarliccrushed into the salad marinade (optional)

Method

1. Bring salted water to boilBring a wide pot of salted water to the boil so the dumplings have plenty of room to move later.
2. Mix the batterPut the flour and salt in a bowl, make a well in the middle, add the eggs and work in the water bit by bit.
3. Adjust the batter consistencyStir everything into a thick batter that is just barely scrapeable — if it is too loose, add a little flour; if it is too stiff, loosen it with a splash of water.
4. Scrape in the dumplingsScrape the batter into the simmering water in batches using a dumpling grater, stirring now and then so nothing sticks together.
5. Cook and drain the dumplingsCook the dumplings for 1 to 3 minutes, until they float to the surface, then lift them out, drain them well and rinse them with cold water if you like.
6. Beat the remaining eggsBeat the remaining eggs with salt and pepper.
7. Toss dumplings with eggHeat the fat in a large pan and stir the dumplings and beaten egg together over moderate heat until the egg coats the dumplings but is still creamy.
8. Steep the vinegar saladFor the side salad, stir water with vinegar, sugar and salt, lay the lettuce leaves in it and let them steep in a cool place.
9. Serve with the saladServe the egg dumplings warm, with the cold vinegar salad handed round separately.

Tips and variations

Everyone has their own school of thought about the order in the pan: some heat the dumplings in the fat first and pour the beaten egg over them, others let the egg set lightly first and then fold the dumplings through. Duck fat works beautifully in place of sunflower oil, and if you prefer you can add the fat to the cooking water and skip any further fat afterwards. The salad brine takes well to a crushed clove of garlic. The plain dumpling base, without the egg mixture, also works as a side dish. Serve it warm, with the cold salad in its own bowl alongside.