Hungarian egg dumplings: Nokedli or Galuska

First lesson: pronunciation.No'-ked-ly. Ga'-loosh-ka.Same thing: yummy.

Ingredients

Water - salted and boiling2 oz (4 tbsp) melted butter1 egg3 egg yolks1/2 c. milk3 1/2 c. all purpose flourWarm water (see recipe)A dash of nutmeg if you're feeling saucyMix the butter, egg, egg yolks, milk. Slowly stir in the flour. Add water as needed (you'll likely need 1/2 c, give or take) to get the dough workable. It'll come together to a loose sticky dough. You'll need to use a wooden spoon to mix -- a wisk doesn't cut and and will get clogged. Alternately you can use a food processor with the blade.You can use a spätzle maker or a colander with big holes. Use a flexy spatula (or whatever came with the device if you use that) to force the dough through the holes into the boiling water.Cook until done. Figure around 5 minutes. Strain and serve with some butter.This works well under the pörkölt from a few weeks ago.