Galuska (Spaetzle) Recipe
Our friend, Don, was Chef Louis' Night Chef at The Bakery in Chicago. This recipe is adapted from The Bakery Restaurant Cookbook
by Lois Szathmary (CBI Publishing, 1981)
water with salt
1 cup milk
3 cups flour
1 teaspoon sea salt
4 to 6 tablespoons butter
1. Fill a large pot about two-thirds full with water. Add approximately 1 teaspoon salt for each quart of water used. Bring the water to a boil, then set the heat so the water remains at a gentle boil.
2. With a fork, beat the eggs with the milk. In a large mixing bowl, combine the flour and salt with the beaten egg mixture. Stir with a wooden spoon until the batter is smooth and all the flour is incorporated.
3. With a tablespoon, spoon the dough into the boiling water, taking an amount about the size of an almond each time. Continue until all the dough is used. (Note that Don has a Spaetzle pan that he uses when he makes this dish. But most people don't. So, without the special pan, this is the next best method.)
4. Cover the pot three-quarters of the way, leaving an opening so that the steam and foam can escape as the Galuska cook. Stir occasionally. Cook until all the Galuska are on top of the water. Test one of the larger Galuska by cutting through it to be sure that no raw center remains. Pour into a colander and immediately rinse briefly with cold water. Shake as dry as possible.
5. Place the Galuska in a skillet and distribute the butter over the top. Let it melt, then gently turn the Galuska with a spatula and keep them warm until ready to serve.
Do not over work the dough, as this will result in hard, chewy Galuska. To cut down on you work, pour 1/3 of the dough onto a dinner plate. Hold the plate close to the edge of the pot with the simmering water and quickly spoon the almond-sized portions into the water by first dipping the spoon into the water and then taking the dough from the edge of the plate. If you use this method, no dough will stick to the spoon and all the Galuska will be approximately the same size.