Mrs. Anna Horvath

These basic dumplings are to accompany the chicken paprikas of the preceding recipe.

1 c. plus 1/2 egg-shell-full of flour
2 eggs

Mix these ingredients thoroughly together and slip teaspoon-tip-sized portions of the prepared dough into 2 qts. of rapidly boiling salted water.
The dumplings will be ready to be drained in 1 minute. Keep them warm in a skillet containing 1/2 stick of melted butter. Serve with chicken
paprikas (see preceding recipe).