Hungarian Egg Noodle Dumplings (Nokedli) Recipe
Introduction
Hungarian Egg Noodle Dumplings, known as Nokedli, are a simple and comforting side dish that pairs wonderfully with rich meals. These small, tender dumplings are quick to make and a favorite in Hungarian cuisine.
Ingredients
- 1 cup flour
- 2 eggs
- ½ cup water
- ½ teaspoon salt
Instructions
- Step 1: In a bowl, combine the flour, eggs, water, and salt. Mix until you get a smooth, thick batter.
- Step 2: Bring a large pot of salted water to a boil. Using a spoon or a special nokedli maker, drop small portions of the batter into the boiling water.
- Step 3: Cook the dumplings until they float to the surface and are tender, about 2–3 minutes.
- Step 4: Remove the cooked dumplings with a slotted spoon and transfer to a plate. Serve warm.
Tips & Variations
- For fluffier dumplings, rest the batter for 10 minutes before cooking.
- Add a pinch of baking soda to the batter for extra lightness.
- Serve nokedli with traditional Hungarian dishes like goulash or chicken paprikash for an authentic meal.
Storage
Store leftover nokedli in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a little butter or in the microwave until warm.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make nokedli without a special dumpling maker?
Yes, you can use a large spoon or a colander with large holes to drop the batter into boiling water in small portions.
What consistency should the batter have?
The batter should be thick but smooth enough to drop easily from a spoon into boiling water.
PrintHungarian Egg Noodle Dumplings (Nokedli) Recipe
Hungarian Egg Noodle Dumplings, known as Nokedli, are soft, small dumplings made from a simple batter of flour, eggs, water, and salt. These dumplings are boiled until tender and commonly served as a side dish with traditional Hungarian stews and sauces, providing a perfect balance of comfort and hearty flavor.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: Hungarian
- Diet: Vegetarian
Ingredients
Basic Ingredients
- 2 cups all-purpose flour
- 2 large eggs
- 3/4 cup water
- 1/2 teaspoon salt
Instructions
- Prepare the batter: In a large bowl, combine the flour and salt. Crack the eggs into the mixture and gradually add water while stirring continuously to form a smooth, slightly thick batter without lumps.
- Boil water: Bring a large pot of salted water to a rolling boil on the stovetop.
- Drop the dumplings: Using a small spoon or a specialized nokedli maker, drop small pieces of the batter into the boiling water.
- Cook the dumplings: Cook the dumplings until they float on the surface and are tender, which typically takes about 2-3 minutes.
- Drain and serve: Remove the dumplings with a slotted spoon and drain well. Serve immediately as a side dish with your favorite Hungarian main courses.
Notes
- For fluffier nokedli, beat the eggs well before mixing into the flour.
- You can add a splash of oil to the dough to prevent sticking.
- Use a nokedli maker or colander with large holes for traditional shapes.
- The dumplings cook very quickly once they float; avoid overcooking to keep the texture tender.
- Serve nokedli with Hungarian goulash or other hearty stews for an authentic experience.
Keywords: Hungarian, Nokedli, Egg Noodles, Dumplings, Side Dish, Traditional Hungarian
