Hungarian Dumplings (Nokedli)

Directions

1. Combine eggs, flour, ¼ cup vegetable oil, and salt in a large bowl; mix with a fork until the mixture begins to form a batter. Gradually add water, starting with ½ cup, and mix until the batter reaches a consistency similar to thick pancake batter—smooth, but thick enough to hold shape.
2. Cover the bowl with plastic wrap and refrigerate batter it for up to 24 hours, or use it immediately.
3. Bring a large pot of water to a boil. Position a grater (or spaetzle maker) over the pot. Scoop the batter onto the grater using a spoon or measuring cup. Slide the batter across the grater, allowing small drops of batter to fall into the boiling water; stir gently to prevent them from sticking together.
4. Cook until the dumplings rise to the surface and puff up, 2 to 3 minutes. Remove them with a slotted spoon and transfer to a large bowl. Toss the dumplings with 1 tablespoon vegetable oil to prevent sticking.
5. Continue cooking the remaining batter, adding more dumplings to the bowl and tossing them together after each batch.
6. Serve the Nokedli immediately with the Chicken Paprikash, or cover and refrigerate for up to a few days.