Hungarian Egg Noodle Dumplings (Nokedli) Recipe
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.
- 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
Scale
Ingredients
- 2 cups all-purpose flour
- 2 large eggs
- 3/4 cup water (adjust as needed)
- 1/2 teaspoon salt
Instructions
- 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.
- Boil Water: Bring a large pot of salted water to a rolling boil.
- 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.
- 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.
- 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
