Dumplings can be served as garnish for stew, they can be used to enrich soups, or even a standalone dish can be made of them. Just follow this simple recipe:
- First, run plenty of water in a large pot, put it on the stove and bring it to boil.
- Meanwhile, prepare the dough for the noodles: scramble two eggs with a pinch of salt, then add about six or seven tablespoonfuls of flour (I’ve used wholemeal flour), and mix well. The dough should be neither too soft nor too firm.
- Salt the water, then dip a tablespoon in it, and tear small pieces of the dough into the boiling water, dipping the spoon in it again and again. It should be boiling continuously, otherwise the dough will stick to the spoon.
- When all the dumplings have come to the top of the water, cook for a few more minutes, then strain them.
- Put a large saucepan on the stove, heat a little oil in it, then add the dumplings.
- Scramble one more egg, and pour it over the hot dumplings. Stir occasionally until the egg gets firm.
- Serve with mixed pickles. This amount makes one large or two small servings.
A note about mixed pickles: This is usually made in autumn, just before the first frosts. The ingredients are those vegetables which are imperfect and cannot be stored for winter, and those which have not had time to get ripe: cabbages, carrots, small cucumbers, green peppers, unripe tomatoes, etc. They are cut into thin slices, seasoned with salt, peppercorn, caraway seeds, bay leaves and vinegar. The mix is put into jars rather tightly, then closed and steamed. It is typically served with rich foods.