Thank you Lola for sharing. This will definitely be in my next couple of weeks. My recipe is for light & fluffy - so am anxious to try this. Please post any other family recipes you might have.

Always make them as hard dumplings so no baking powder at all and not too much liquid. You need to get it just the right thickness and then drop into boiling soup. Always great hard dumplings... if you get the consistency wrong you will get mush and also the baking powder will make them softer with some fluff (which is not the objective here).

My hard dumplings is: 8 eggs, half teaspoon salt, enough flour that you can not stir in anymore. Drop by teaspoon into hot broth, like chicken or beef. They will puff up. Just cut them in half. Nice and chewy. Been making these for over 60 years!

I had lost my Dad's recipe, I'm so thankful for yours. Can't wait to try! :) I made chicken soup with dumplings, but they were all soft so I had to dig them all out! Thank you so much!

This is similar to the recipe my mother used but here is how we make it:

1 cup milk
2 eggs
1/2 tsp baking powder
1/2 tsp salt
3-1/2 to 4 cups flour (enough to make a stiff dough that pulls away from the edge of the bowl).

Using a "soup spoon" spoon dough out and drop into boiling soup. Let simmer about 7 minutes. These are a heavy dumpling and my whole family loves these dumplings.

Thank you, I had lost my Husbands, grandmother's Hungarian recipe and yours resembles hers. Love these.. 💖️

Thanks Lola, they were the best, the whole family loved them. They will be made again by popular demand. Again thank you for sharing.

Thank you so much for your recipe. It's like the ones my mom used to make before you went home :)

Recipe should indicate an approximate amount of milkwater for those that are not experienced cooks. First time I made these I used too much liquid. Have made a few more times and am getting closer to how my mother's were.