Hungarian Egg Noodle Dumplings (Nokedli) Recipe

Introduction

Hungarian Egg Noodle Dumplings, known as Nokedli, are a simple and comforting side dish often served with hearty stews and sauces. These tender little dumplings are quick to prepare and add a delightful texture to any meal.

Ingredients

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

Instructions

1. Step 1: In a large bowl, whisk together the flour and salt. Add the eggs and water gradually, mixing until you achieve a smooth, thick batter that can drop off a spoon.
2. Step 2: Bring a large pot of salted water to a boil. Using a small spoon or spaetzle maker, drop small portions of the batter into the boiling water.
3. Step 3: Cook the dumplings until they float to the surface and become tender, about 2 to 3 minutes.
4. Step 4: Remove the cooked nokedli with a slotted spoon and transfer to a bowl. Optionally, toss with a little butter to prevent sticking.

Tips & Variations

• For fluffier dumplings, let the batter rest for 10 minutes before cooking.
• You can add a pinch of nutmeg for a subtle warm flavor.
• Use a spaetzle maker or colander with large holes to shape the dumplings more easily.

Storage

Store leftover nokedli in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a bit of butter or steam them briefly to retain moisture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make nokedli ahead of time?

Yes, you can prepare the dumplings in advance and refrigerate them for a day or two. Reheat gently before serving to maintain their texture.

What dishes pair well with nokedli?

Nokedli is traditionally served with Hungarian dishes like goulash, paprikash, or any rich stew, but it also makes a great side for roasted meats and vegetable dishes.

Hungarian Egg Noodle Dumplings (Nokedli) Recipe

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Hungarian Egg Noodle Dumplings, known as Nokedli, are soft, tender dumplings made from a simple batter of flour, eggs, water, and salt. These quick-to-prepare dumplings are boiled until they float and become tender, making them a perfect side dish for stews, goulash, or creamy sauces in traditional Hungarian cuisine.

• Author: Lara
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Boiling
• Cuisine: Hungarian
• Diet: Vegetarian

Ingredients

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Ingredients

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

Instructions

1. Prepare the Batter: In a large mixing bowl, whisk together the flour and salt. Crack the eggs into the bowl, then gradually add the water while mixing until you achieve a thick, sticky batter that drops easily from a spoon.
2. Boil Water: Bring a large pot of salted water to a rolling boil.
3. Drop the Dumplings: Using a nokedli maker, spaetzle dripper, or a large-holed colander, press the batter through into the boiling water in small drops. Alternatively, use a spoon to drop small spoonfuls of batter directly into the water.
4. Cook the Dumplings: Let the dumplings cook until they float to the surface, which takes about 2-3 minutes. Allow them to cook an additional 1-2 minutes to ensure they are tender inside.
5. Drain and Serve: Use a slotted spoon to remove the cooked nokedli from the water and drain well. Serve immediately as a side dish or with your favorite Hungarian sauces or stews.

Notes

• The batter should be thick but soft enough to drop from a spoon or through a nokedli maker.
• If the batter is too thick, add a little more water; if too runny, add a bit more flour.
• For traditional texture, do not overmix to keep the dumplings light and tender.
• Nokedli are best served fresh but can be reheated by sautéing lightly in butter.

Keywords: Hungarian egg dumplings, nokedli, Hungarian side dish, quick dumplings, egg noodle dumplings