Hungarian 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
Scale
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
