Hungarian dumplings, known as nokedli, are soft, small egg dumplings traditionally served as a side dish in Hungarian cuisine. This classic nokedli recipe is made from a simple batter of flour, eggs, water, and salt, cooked directly in boiling water. Light yet filling, Hungarian dumplings are most commonly served with stews, paprikash, or sauced dishes.
Hungarian Dumpling (nokedli)
Print RecipeIngredients
- 1 Piece egg
- 2 Cup flour
- 1 Decilitre (dl) water
- 1 Tea spoon (tsp) salt
Instructions
Nokedli is a traditional Hungarian fresh pasta dish, mainly served with stew or goulash. In a large mixing bowl, add and beat eggs and flour and a bit of the water. Stir until the consistency is like a very so!, sticky dough. Add water gradually, and stir between each addition to ensure no lumps have formed. If you need more water than 1 dl just add it. No need to have rest, you can cook immediately.
Bring 1-2 l water to the boil in a large pot, add salt. Push 1/3 of the batter through a nokedli maker over the pot of salted water to create small egg noodle bits that drop into the boiling water. If you don’t have this maker, use tablespoon to tear the nokedli directly from the bowl. Between every laceration, plunge the spoon into the boiling water, it will preserve to stick the batter on the spoon.
Let the noodles cook for about 2-3 minutes until they float to the top of the pot and are cooked tender all the way through. Remove from water with a slotted spoon or small mesh strainer and drain it. Repeat the process two more times with the remaining two thirds of the batter. Add a bit of gravy from stew or oil and stir once all the pasta is finished to prevent it from sticking together. You can serve warm with your favorite stew dish. Serve with some pickles or fresh salad too.
