|250 grams||Strong flour|
|50 millilitres||Water (or a bit less)|
Mix flour with eggs and water and a pinch of salt until blisters begin to appear on the surface. In a large saucepan, bring plenty of salted water to a boil. Then place dough onto a galushka board which should be held over the boiling water. With a knife, cut pieces of dough from the mass, and flick straight into the water. Take care that the water boils steadily all the time, and not to cook too many at a time. When the galushka are done they will float to the surface.
Make sure that they are ALL removed as soon as done, or they become soft and watery.
As you remove them from the boiling water, rinse in cold water, and drain in a colander. When drained, toss them in hot lard or butter.
If necessary, add salt before serving. A microwave oven reheats them perfectly too, if you want to make them in advance.
Submitted By IAN HOARE On 09-08-95
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