Can I make these dumplings ahead of time?

Yes. You can make the dough shortly before cooking, or cook the dumplings and refrigerate them for a day or two. Reheat gently in hot broth, sauce, or a steamer so they don’t break apart.

How do I know when the dumplings are done?

They’re done when they float to the top of the boiling water. Let them cook a little longer after rising if you want a firmer texture.

Can I freeze the dumplings?

Cooked dumplings can be frozen, but their texture is best fresh. Freeze them in a single layer first, then transfer to a container or bag. Reheat gently from frozen in simmering liquid.

What should I serve these dumplings with?

They’re traditionally served with chicken paprikash, but they also work well with other saucy stews, braises, and paprika-based dishes.

Can I make the dumplings smaller or larger?

Yes. The recipe suggests either 1/4-inch to 1/2-inch strips or teaspoon-sized balls. Smaller dumplings cook faster and are easier to portion evenly.

Do I need any special equipment?

No special equipment is required. A mixing bowl, fork, your hands, and a large pot of boiling water are enough.

Recipes

Hungarian Dumplings for Chicken Paprikash

Name: Hungarian Dumplings for Chicken Paprikash
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4-6 servings
Cuisine: Hungarian
Ingredients: 3 eggs, beaten; 3 cups flour; 1 teaspoon The Spice House salt; 1/2 cup COLD water; 2 tablespoons butter