Active Time

　　30 min

　　Total Time

　　30 min

　　If you love gnocchi or spaetzle, you’ll love these tiny dumplings known as galushkas, buoyed here with fresh dill. They are a breeze to make and so comforting with the veal's creamy paprika sauce. Sauté any leftovers in butter until the edges are browned and crisp.

　　

Ingredients

Makes 8 to 10 servings

　　4 cups all-purpose flour

　　3 tablespoons chopped dill

　　5 large eggs

　　1 1/4 cups water

　　4 to 6 tablespoons unsalted butter, softened

　　Equipment: a spaetzlemaker or a colander with 1/4-inch holes

　　

Step 1

Bring a 6-quart pot of salted water (2 teaspoon salt for 5 qt water) to a simmer.

　　

Step 2

Meanwhile, whisk together flour, dill, 2 teaspoon salt, and 1/2 teaspoon pepper in a large bowl.

　　

Step 3

Whisk together eggs and water in a bowl, then add to flour mixture and whisk until batter is smooth.

　　

Step 4

Working over barely simmering water, force batter through spaetzlemaker (or through colander with a rubber spatula) into water and cook, stirring occasionally, until dumplings have risen to surface and are firm, 2 to 3 minutes.

　　

Step 5

Drain dumplings in a colander, then return to warm pot. Toss with butter and salt and pepper to taste. Serve immediately.

　　Cooks' note:

　　Dumplings, without butter, can be made 1 day ahead and rinsed under cold water, then drained thoroughly. Toss with 1 tablespoon vegetable oil and chill. Reheat in a shallow baking dish, covered with foil, in a 400°F oven for about 20 minutes. Toss with butter and season with salt and pepper.