In my collection of cook books I found a recipe for deep-fried dumplings. It is meant to be eaten as a soup pasta and should also be very soft. Perhaps it would also go with goulash?
- 350 g flour
- 1/2 to l (cup?) milk
- 3 eggs
- salt
Form a thick batter from the ingredients, pour spoonfulls into a pan and deep-fry on both sides.