Hungarian Egg Noodle Dumplings (Nokedli) Recipe

Introduction

Hungarian Egg Noodle Dumplings, known as Nokedli, are a simple and comforting side dish. These small, tender dumplings are perfect for soaking up rich sauces or stews, making them a staple in Hungarian cuisine.

Ingredients

• 2 cups all-purpose flour
• 2 large eggs
• 3/4 cup water
• 1 teaspoon salt

Instructions

1. Step 1: In a large bowl, whisk together the flour and salt. Crack the eggs into the mixture and add the water gradually, stirring continuously until you form a thick, smooth batter.
2. Step 2: Bring a large pot of salted water to a rolling boil. Using a nokedli maker or a colander with large holes, drop small portions of the batter directly into the boiling water.
3. Step 3: Cook the dumplings until they float to the surface, about 2 to 3 minutes. Once they float, let them cook for an additional 1-2 minutes to ensure they are fully cooked.
4. Step 4: Use a slotted spoon to remove the dumplings from the water. Drain well and serve warm with your favorite dishes.

Tips & Variations

• For lighter dumplings, whisk the batter well to incorporate some air before cooking.
• You can add a tablespoon of melted butter or finely chopped parsley after cooking for extra flavor.
• If you don’t have a nokedli maker, use a spoon to drop small dumplings into the boiling water instead.

Storage

Store any leftover dumplings in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm them in a pan with a little butter or briefly in boiling water to restore their texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

Yes, you can prepare the batter and refrigerate it for up to 24 hours. Give it a good stir before dropping the dumplings into boiling water.

What can I serve Nokedli with?

Nokedli pairs wonderfully with dishes like Hungarian goulash, chicken paprikash, or any rich stew and sauce that needs a tender noodle to soak up the flavors.

Hungarian Egg Noodle Dumplings (Nokedli) Recipe

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Hungarian Egg Noodle Dumplings, known as Nokedli, are small, soft, and fluffy dumplings made from a simple batter of flour, eggs, water, and salt. These dumplings are a classic accompaniment to hearty Hungarian dishes like goulash and paprikash, offering a perfect texture to soak up rich sauces.

• Author: Yana
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: Hungarian

Ingredients

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For the Nokedli Dumplings

• 2 cups all-purpose flour
• 2 large eggs
• 3/4 cup water (adjust as needed)
• 1 teaspoon salt

Instructions

1. Prepare the batter: In a large mixing bowl, whisk together the eggs, water, and salt until well combined. Gradually add the flour while stirring continuously, forming a thick, sticky batter. The consistency should be slightly thicker than pancake batter but still drop easily from a spoon.
2. Boil water: Bring a large pot of salted water to a rolling boil on the stovetop.
3. Drop the dumplings: Using a spaetzle maker, grater, or by carefully dropping small spoonfuls of batter into the boiling water, add the dumplings in small batches to prevent overcrowding.
4. Cook the dumplings: Allow the dumplings to cook until they float to the surface, usually about 2-3 minutes. Once floating, let them cook for an additional 1-2 minutes to ensure doneness.
5. Drain and serve: Use a slotted spoon to remove the dumplings from the water and transfer them to a colander to drain. Serve immediately as a side dish with Hungarian stews or sauces.

Notes

• The batter consistency is key: too thin will result in flat dumplings; too thick will make them dense.
• Use a spaetzle maker or large-holed grater to achieve traditional dumpling shapes.
• For richer dumplings, you may add a tablespoon of melted butter to the batter.
• Cook dumplings in small batches to avoid sticking together.
• Leftover nokedli can be sautéed in butter for a crispy twist the next day.

Keywords: Hungarian Nokedli, egg noodle dumplings, nokedli recipe, Hungarian side dish, dumplings, traditional nokedli