My birthday dinner was always Székelygulyás, that wonderful Czech stew of pork with Sauerkraut & paprika finished with sour cream. My Great Grand Aunt used to make beyond wonderful dumplings to go with.
All I can remember is a very simple mixing of an egg with some flour and then she would have the shaggy dough on a cutting board which she held over the pot of boiling water, slicing off thin thin thin wedges. They were wonderful. Just the right texture to hold up to the gulyas.
Anyone know this????