Authentic Hungarian taste in 15 minutes #quickrecipes #shorts

My absolute favorite among Hungarian summer dishes! ????????☀️

As many of you surely know, I have Hungarian roots. Unfortunately, there won’t be a summer trip to Hungary this year, so I’ll just have to bring the taste of Hungary home with me instead.

And what better way to do that than through food?

This dish is a classic Hungarian summer favorite—easy to make, fresh, and full of flavor. It’s perfect for hot summer days, whether as a light meal or as a side dish for a barbecue.

I highly recommend everyone give it a try!

A quick tip: Use regular clear vinegar, not red wine vinegar. I tried the latter this time, and the flavor wasn't as good as with the traditional version.

Ingredients:

200 g fine flour
6 eggs
1 dl water
Salt to taste
1 tbsp duck fat

Instructions:

Mix the flour, 3 eggs, and a little water into a batter (adding salt as you mix); the goal is a consistency that is pourable yet slightly thick. If the batter is too runny, the dumplings won't hold their nice, round shape, so it is better to keep the mixture a bit denser.

Using a dumpling maker, drop the batter into boiling salted water; it is best to work in small batches. Cook each batch for 1 minute, then remove; while it is advisable to rinse them before further use, nothing bad will happen if you skip this step.

Beat the remaining 3 eggs.

Melt the duck fat in a large frying pan and add the cooked dumplings. Stir well to heat them through. Then, pour in the beaten eggs and stir quickly. The egg dumplings are perfect when the egg coating is still slightly "runny."

Enjoy!