Title: Galushka
Categories: Side European
Yield: 6 Servings

250	g	Strong flour
3		Eggs
50	ml	Water (or a bit less)
		Salt

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.

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