Galuska

Directions

1. 1

   Use a fork to mix water egg, salt, and 1 Tbsp softened butter in a bowl

2. 2

   Mix in flour with the fork until a rough dough ball forms, then use your hands to continue mixing and kneading until a smooth dough ball forms and there aren’t any dry flour pieces left

3. 3

   Let the dough rest for 10 minutes. In the meantime, boil a large pot of water. Salt the water.

4. 4

   Hold the ball of dough in one hand and a spoon in the other. Use the spoon to scrape a football-shaped chunk of the dough away against the base of your hand and repeat until the entire ball of dough is chunked. Each chunk should be about a tsp in size but don’t worry if the sizes aren’t 100% uniform

5. 5

   Separate the chunked galuska on a plate as you go

6. 6

   Add 1/3 of the batch of galuska to the pot of boiling water. Stir a little if they’re sticking together.

7. 7

   Boil the galuska until they float (about 3 minutes)

8. 8

   Remove the galuska from the water with a slotted spoon and place in a bowl with 1 Tbsp of butter and stir

9. 9

   The other galuska will be added to the same bowl (but you won’t add more butter after each addition)

10. 10

    Repeat until the whole batch is cooked