Hungarian Nokedli Dumplings Recipes

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THE BEST NOKEDLI RECIPE (HUNGARIAN DUMPLINGS)



The Best Nokedli Recipe (Hungarian Dumplings) image

Learnhow to make Nokedli or Hungarian dumplings, the perfect side dish forpaprikash, goulash, or pörkölt. A fool-proof nokedli recipe for the bestdumplings.

Provided by Adina

Categories     Side Dishes

Time 20m

Number Of Ingredients 4

4 eggs (medium Germany, large US)
2 tablespoons smetana/ Greek yogurt/sour cream
½ teaspoon fine sea salt
180 g all-purpose flour (+ or - 1 tablespoon 6.5 oz/ 1 ½ cups (Note 1))

Steps:

  • Beat the eggs and the sour cream/ yogurt/ smetana with a fork.
  • Add the salt and slowly start adding the flour while beating with the fork and incorporating the flour until smooth.
  • Adjust batter: Depending on the size of your eggs, you might need one extra tablespoon of flour. Or 1/2 - 1 tablespoon less if your eggs are small. See the pictures; that is the batter consistency that you should achieve. The batter should be relatively thick and slowly fall off the fork.
  • Boil water: Bring a large pot of water to a boil. Add about ½ tablespoon salt to the boiling water. Turn the heat down and let it come to a simmer.
  • Cook nokedli: Add the nokedli to the water using a teaspoon, which should only be half full with batter. Let the nokedli simmer on low heat for about 10 minutes. Drain well.

Nutrition Facts : ServingSize 1 g, Calories 235 kcal, Carbohydrate 35 g, Protein 11 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 186 mg, Sodium 336 mg, Fiber 1 g, UnsaturatedFat 3 g

HUNGARIAN NOKEDLI (DUMPLINGS)



Hungarian Nokedli (Dumplings) image

You must have nokedli with your chicken paprikas. Also make these little fluffy delights for stew or any dish with a nice thick gravy.

Provided by BoxOWine

Categories     Hungarian

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

2 eggs
1/2 teaspoon salt
3/4 cup water
2 cups all-purpose flour
1 large pot filled with salted boiling water

Steps:

  • Place large pot filled with salted water and bring to boil.
  • Combine eggs, salt, and water, beating well with whisk.
  • Add flour, a little at a time.
  • Add only enough flour to make a soft, sticky dough.
  • Let mixture rest for about 10 mins.
  • Beat mixture again.
  • Using the side of a teaspoon, spoon small amount of dough into boiling water.
  • Dipping the spoon in the hot water will remove the dough from the spoon (if you have a spaetzel maker, that makes is easier as you want very small noodles).
  • The noodles are done when they float to the top.
  • Remove from water with large slotted spoon, and place in colander.
  • Rinse with cold water.
  • You may want to make the dumplings in 2 or 3 batches so they dont overcook.
  • Serve with chicken paprikas.
  • The dumplings are also nice added to a stew.
  • You can heat the dumplings in a frying pan with melted butter.
  • Do not let the dumplings get too brown or crisp.

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