Galuschki
A cherished childhood recipe for fluffy, savory Eastern European dumplings, perfect for any meal or gathering.
Ingredients
Dumpling Dough Ingredients
- 2 pieces Eier – Eggs, preferably at room temperature
- 150 ml Milch – Milk, full-fat
- 230 g Mehl – All-purpose flour Try King Arthur for consistency
- 1/3 TL Salz – Salt Flavor enhancer
Sautéed Onion Ingredients
- 2 pieces Zwiebeln – Onions, yellow Work best for sweetness.
- 1 TL Pflanzenöl – Vegetable oil Substitute with butter for richer flavor.
- 1 TL Knoblauchpulver – Garlic powder Fresh garlic can be substituted.
- to taste Schwarz Pfeffer – Black pepper Freshly ground is preferred.
- water Wasser – Water For boiling.
- to taste Salz – Additional salt For boiling water.
Instructions
Preparation
- In a large mixing bowl, whisk the eggs with salt.
- Add milk and mix until well combined.
- Gradually add flour and stir using a fork until you have a thick batter.
Resting the Dough
- Allow the dough to rest at room temperature for 20-30 minutes.
Onion Preparation
- Peel and finely chop the onions.
- Sauté in vegetable oil until lightly golden and set aside.
Boiling the Dumplings
- Bring salted water to a boil in a large pot.
- Use a tablespoon to drop spoonfuls of dough into the boiling water.
- Repeat until all dough has been added.
Cooking the Galuschki
- Simmer the dumplings until they float to the surface, about 5-10 minutes.
Finishing Touch
- Use a slotted spoon to remove the Galuschki and drain.
- Sauté them in the pan with onions for 3-5 minutes, seasoning with salt, pepper, and garlic powder.
Notes
For extra flavor, consider adding fresh herbs like parsley or chives before serving. Store leftovers in an airtight container for up to 3 days.