Growing up in Cleveland, Ohio, we were privileged to learn from a master chef of Hungarian and Slavic cooking. It was our grandmother Julia Nagy who made not only the best Hungarian Stuffed Cabbage Rolls, but she also was a master at whipping up the most tasty Chicken Paprikas and Veal Paprikas.
I can remember sitting in the kitchen with grandma as she mixed up a seemingly easy to prepare recipe for spaetzle aka Hungarian Spaetzle aka little dumplings. She was very proficient at the way she would put the batter on a flat plate and then start cutting the batter from the edges of the plate into the boiling salted water. How something of such a simple recipe could always taste so great! One of life's great mysteries I think.
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Let me tell you that I knew NOTHING about big dumplings when we vacationed in Eastern Europe, The Czech Republic. We arrived in Prague and headed out for dinner. Oh boy, I thought, that sign says Hungarian Goulash with Dumplings. Ah, my mouth and taste buds were at attention. We sat down and the plate arrived. "What the heck is that?" I asked. Oh, those would be dumplings!
Nay nay nay! Those are not the dumplings of my youth. Those are not the dumplings that grandma Julia Nagy whipped up in her Cleveland kitchen. So, arriving home, I emailed mom a copy of this picture. Mom laughed and said to next time ask for Spaetzle if I wanted little dumplings! Thank you mom! We should have brought you along on vacation.