Hungary, 7030 Paks, Anna utca 14.

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  • Gluten-Free Hungarian Egg Dumplings

    With sorghum flour, you don’t have to give them up! We recommend to serve the dumplings with vinegar and lettuce in the summer heat.

    Thanks to the Kiskohász Klasszik Restaurant for the recipe. Photo by Anda Fábián


    • Magic Mills Sorghum Flour – 10 dkg
    • Eggs – 4 pcs

    For the salad:

    • Medium head of lettuce – 1 pc
    • Water – 7 dl
    • Vinegar – 5 tablespoons
    • Sugar – 4 tablespoons
    • Salt – 1 pinch


    1. Mix the flour, 1 egg and water to make the dough, then push it through a noodles chopper or a colander with large holes into boiling water.
    2. Beat the remaining eggs. Heat a little oil/fat in a frying pan, heat the dumplings, add the beaten eggs and mix quickly. Season to taste.
    3. Wash the lettuce thoroughly and mix the juice ingredients in a large bowl. Tear the lettuce into large pieces, add to the juice and serve fresh.