Name: Tiny Dumplings with Dill
Cook time: 30 min
Total time: 30 min
Yield: Makes 8 to 10 servings
Ingredients: 4 cups all-purpose flour; 3 tablespoons chopped dill; 5 large eggs; 1 1/4 cups water; 4 to 6 tablespoons unsalted butter, softened; Equipment: a spaetzlemaker or a colander with 1/4-inch holes

If you love gnocchi or spaetzle, youll love these tiny dumplings known as galushkas, buoyed here with fresh dill. They are a breeze to make and so comforting with the veal's creamy paprika sauce. Sauté any leftovers in butter until the edges are browned and crisp.

Cooks' note:

Dumplings, without butter, can be made 1 day ahead and rinsed under cold water, then drained thoroughly. Toss with 1 tablespoon vegetable oil and chill. Reheat in a shallow baking dish, covered with foil, in a 400°F oven for about 20 minutes. Toss with butter and season with salt and pepper.

Recipe notes

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