Nokedli Recipes
NOKEDLI
Nokedli are delicious Hungarian dumplings that make for a hearty side to your favorite stew. Ten minutes and a handful of basic pantry items are all you need to prepare a bowlful of these tender, buttery dumplings that also work as fresh homemade pasta.
Provided by Marc Matsumoto
Categories Sides
Time 7m
Number Of Ingredients 6
Steps:
- Whisk the flour and salt together in a bowl.
- Add the eggs and sour cream and stir the mixture to combine.
- Stir in 1 tablespoon of milk at a time until your dough is soft, but not runny. If you are using the board and knife method, the dough should be a little firmer. If you are pressing the dough through holes, it should be loose enough to squeeze through the holes with a spatula, but not so loose that it drips through them on their own.
- When you're ready to make the Nokedli, bring a large pot of salted water to a boil.
- Use one of the methods in the headnotes to form your dumplings and drop them into the boiling water. Do this in relatively small batches, or you will end up with some dumplings that are overcooked. When you're done adding the dumplings, give them about 30 seconds after they float to the surface to ensure they are cooked.
- Use a slotted spoon to transfer them to a bowl as they cook, and cover the bowl to keep them warm. Serve the Nokedli tossed with butter, or a little olive oil to keep them from sticking together.
Nutrition Facts : Calories 173 kcal, Carbohydrate 26 g, Protein 7 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 85 mg, Sodium 185 mg, ServingSize 1 serving
HUNGARIAN NOKEDLI (DUMPLINGS)
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
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.
HUNGARIAN NOCKERL
Hungarian noodle dish served with braised meats and paprikash dishes. I come from a long line of Hungarian's and am a first generation Hungarian-American. We call it Nockerl and many Hungarian cookbooks call it by this name. Get over it.
Provided by Hungarian Gypsy
Categories Hungarian
Time 30m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Add the water, eggs and salt to the flour in a large bowl.
- Mix well.
- Cover the bowl with a terry cloth towel until you are ready to use.
- Fill a large pot with water and add salt to taste.
- Bring to boil.
- Wet a wooden cutting board and put 1/3 of the dough on it.
- Using a sharp knofe, flick 1 inch strips into the water.
- Stir the pot occasionally and keep the water at a simmer.
- Cook for 5-10 minutes after the last batch is added.
- Drain and rinse with water.
- Melt 2 tablespoons of butter and add with the nockerl to a dish and keep in a low, warm oven until ready to serve.
- Serve with Chicken Paprikash, Stuffed Cabbage or braised meat dishes.
Nutrition Facts : Calories 252, Fat 2.3, SaturatedFat 0.6, Cholesterol 70.5, Sodium 219.2, Carbohydrate 47.8, Fiber 1.7, Sugar 0.3, Protein 8.6
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