y2kbugger
commented
2 years ago Dumplings: 6c flour, 1.5tsp salt, 7 large eggs, 2.25c H2O Beat all but flour together starting with eggs. Feel free to beat small amounts of flour into liquid until the liquid mixture thickens, this will make the next step easier and clump free. Make a well in the flour and slowly incorporate as if making pasta.
Use a big stock pot so that you have lots of thermal inertia, portion of dumplings into the water using a stiff spatula. You can rest the bowl holding the dough on the side of the pot. Use a coarse wire strainer to get them out as soon as they float. You can try to remove moisture by putting them in a colander before adding them to the final bowl. Let them drain while you do the next batch. Shake them up to release steam. When you're ready to take the next batch out dump the colander into a bowl with a little bit of butter.
I've tried using a pasta pot with a built-in strainer the problem with that is that you have to wait for the entire batch to be done you can't get them as soon as they float, it's a big pain moving the pasta pot strainer back and forth. It's also a really big pain to clean because of all the holes.
Chicken Paprikás - blog.y2kbugger.com
https://blog.y2kbugger.com/chicken-paprikas.html