1
Using an electric mixer, blend the eggs, lard or oil, water, and milk.
2
Stir the flour together with 1/2 t of the salt and the baking powder in a dry bowl.
3
Blend this mixture into the liquid. Mix well and set aside for a moment.
4
Bring 4 quarts of water to a boil and add 2 teaspoons of salt.
5
Using a Spaetzle maker or Spaetzle press, squeeze the dough into the boiling water. Use about 1/3 of the dough for each batch. When the dumplings float to the surface, they are done.
6
Remove them with a slotted spoon and place in a colander. They can be served this way with Paprika Gravy or pan-fried with a little butter, just until they are a bit golden, and topped with parsley.
7
NOTE: These dumplings can also be made by using a piping bag or dropping very small amounts from a spoon. The latter takes much much longer.

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Nutrition Facts
Serving Size 1 (1121g) Recipe makes 4 servings
Calories 398
Calories from Fat 96		(24%)
Amount Per Serving		%DV
	Total Fat 10.8g	16%
	Saturated Fat 4.1g	20%
	Monounsaturated Fat 4.2g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.0g
Cholesterol 116mg		38%
Sodium 1547mg		64%
Potassium 163mg		4%
Total Carbohydrate 61.3g		20%
	Dietary Fiber 2.1g	8%
	Sugars 0.4g
Protein 12.2g		24%
Vitamin A 163mcg		3%
Vitamin B6 0.1mg		4%
Vitamin B12 0.4mcg		7%
Vitamin C 0mg		0%
Vitamin E 0mcg		1%
Calcium 102mg		10%
Iron 1mg		7%
detailed view... how is this calculated?

Hungarian Dumplings