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Galuska (spaetzle)

Russ Myers


Hungarian Galuska
Reprinted with permission, Wisconsin DNR
Recipe by: Vern Hacker, Fish Control Specialist
Wisconsin DNR Bureau of Fish Management
Stock photo


★★★★★ 3 votes

4 / 6
10 Min
30 Min
Stove Top


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3 c
all purpose flour
1 c
1 tsp
4 to 6 Tbsp

How to Make Galuska (spaetzle)


  • 1Fill a large pot about 2/3 full with water. Add approximately 1 teaspoon salt for each quart of water used.
    Cover and bring to the water to a boil, then set the heat so the water remains at a gentle boil.
  • 2With a fork, beat the eggs with the milk. In a large mixing bowl, combine the flour and salt with the beaten egg mixture.
    Stir with a wooden spoon, until the batter is smooth and all the flour is incorporated.
  • 3With a tablespoon, spoon the dough into the boiling water, taking an amount about the size of an almond each time.
    Continue until all the dough is used.
  • 4Cover the pot 3/4 of the way, leaving an opening so that the steam and foam, which develop as the Galuska cook, can escape.
    Stir occasionally.
    Cook until all the Galuska are on top of the water.
  • 5Test one of the larger Galuska by cutting through it to be sure no raw center remains.
    Pour into a colander and immediately rinse very quickly and briefly with cold water.
  • 6Shake as dry as possible.
    Place Galuska in frying pan, add butter.
    Gently turn them in the melted butter.
    Keep warm until serving time.

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About Galuska (spaetzle)

Course/Dish: Pasta Sides
Main Ingredient: Flour
Regional Style: Hungarian

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