Hungarian Dumplings Food

HUNGARIAN NOKEDLI (DUMPLINGS)

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 DUMPLING (NOKEDLI) RECIPE

Steps:

• Gather the ingredients.
• Put a large saucepan of water on to boil. Add 2 teaspoons salt and the vegetable oil to the water.
• In a large bowl, whisk together the flour and remaining 1 teaspoon salt. With a wooden spoon, stir in the eggs and just enough water (anywhere from 1/2 to 2/3 cup) to make a wet, pourable dough. It will look like a thick pancake batter with a few lumps.
• Let the dough rest while the water comes to a boil. The dough will be cooked in 3 batches.
• Lay a noodle grater over the pot of boiling water and place a portion of the batter/dough in the square section of the grater and move it back and forth over the grater. Repeat until you have used a third of the dough. Stir the nokedli so they don't stick to the bottom of the pot.
• After the nokedli rise to the surface, cook an additional minute or so. Taste one for doneness. Using a sieve or slotted spoon, transfer the cooked nokedli to a bowl with a little vegetable oil at the bottom. Stir to coat the dumplings so they don't stick together.
• Repeat with the remaining dough in 2 more batches.
• Serve in soup or with stews. Leftovers can be refrigerated or frozen with good results.

HUNGARIAN DUMPLINGS

Steps:

• Using an electric mixer, blend the eggs, lard or oil, water, and milk.
• Stir the flour together with 1/2 t of the salt and the baking powder in a dry bowl.
• Blend this mixture into the liquid. Mix well and set aside for a moment.
• Bring 4 quarts of water to a boil and add 2 teaspoons of salt.
• Using a Spaetzle maker or Spaetzle press, squeeze the dough into the boiling water. Use about 1/3 of the dough for each batch. When the dumplings float to the surface, they are done.
• Remove them with a slotted spoon and place in a colander. They can be served this way with Paprika Gravy or pan-fried with a little butter, just until they are a bit golden, and topped with parsley.
• NOTE: These dumplings can also be made by using a piping bag or dropping very small amounts from a spoon. The latter takes much much longer.

HUNGARIAN DUMPLINGS (NOKEDLI)

Steps:

• Bring around 3 quarts water to a boil. Add 1 tablespoon salt.
• While waiting for the water to boil, make the batter: In a medium mixing bowl, whisk together eggs, 3/4 cup water and 1/2 teaspoon salt. Slowly stir in flour, 1/4 cup at a time. Batter should be sticky, but still a bit loose. You may not need to use all the flour.
• Form dumplings by pressing 1/3 to 1/2 cup batter through a dumpling maker (the large holes on a flat cheese grater, a colander with medium/large holes, or a slotted spoon will also work) directly into the boiling water. Cook for around 2 to 3 minutes. All of the dumplings should have floated to the top of the water.
• Using a slotted spoon, remove cooked dumplings from boiling water, place in a colander and rinse under cold water. Place cooked dumplings in a medium bowl and gently toss with the oil (to keep them from sticking together).
• Repeat with remaining batter.
• Serve immediately.

HUNGARIAN PLUM DUMPLINGS

Steps:

• Cook potatoes for dough:
• Cover potatoes with salted cold water (1 tablespoon salt for 2 quarts water) in a large saucepan and simmer until tender, about 40 minutes. Drain potatoes and, when cool enough to handle, peel. Force warm potatoes through ricer into a shallow baking pan and spread out to cool completely.
• Make crumb mixture while potatoes cook:
• Heat 2 tablespoons butter in a 12-inch nonstick skillet over medium heat until foam subsides, then cook bread crumbs and walnuts, stirring frequently, until crumbs are golden and crisp, about 5 minutes. Cool completely. Transfer to a bowl, then stir in 1/4 cup sugar and 1/2 teaspoon cinnamon.
• Make dough:
• Transfer cooled potatoes to a bowl and stir in flour, salt, softened butter, and yolks until a dough forms. Knead on a well-floured surface just until smooth, about 1 minute (dough will be soft). Cut dough in half and let stand, uncovered, 15 minutes. Roll out half of dough on floured surface with a floured rolling pin into a 10-inch round (1/8 inch thick) and cut out 6 rounds with cutter, reserving scraps.
• Make filling and assemble dumplings:
• Melt 1 1/2 tablespoons butter, then stir together with plums and remaining 3 tablespoons sugar and 1/4 teaspoon cinnamon in a small bowl.
• Place 1 dough round in center of your hand. Put 1 tablespoon filling in center of round, then fold round in half, forming a semicircle, and pinch edges to seal. Gently form into a ball and gently roll between your palms until smooth. Transfer dumpling to a wax-paper-lined tray. Repeat with remaining 5 dough rounds, then make more dumplings with remaining dough, rerolling scraps.
• Cook and coat dumplings:
• Cook dumplings in a pasta pot of boiling lightly salted water (1 tablespoon salt for 5 quarts water) and simmer, uncovered, until dough is firm to the touch, about 12 minutes. While dumplings cook, melt remaining 4 1/2 tablespoons butter in cleaned 12-inch nonstick skillet over medium-low heat. Gently transfer cooked dumplings with a slotted spoon to skillet, spooning butter over them to coat. Transfer dumplings to a platter and sprinkle with half of crumb mixture. Serve immediately, with remaining crumb mixture on the side.

AMAZING HUNGARIAN CHICKEN PAPRIKASH WITH DUMPLINGS

Steps:

• Set a large pot of water on to boil for the dumplings.
• De-fat, and tenderize chicken. Cut into bite-sized pieces. With oil, brown chicken in a large pan on medium-high heat (6-10 min).
• Add paprika, onion powder, salt, pepper, and chicken broth to the chicken in the pan. Stir them to mix. Bring to a boil and then lower heat to simmer and put a lid on and let simmer for 25 minute.
• In a container with a lid (tupperware is good) mix water, flour and sour cream for the chicken. Shaking the mixture aggressively is the best way to ensure a smooth mix. Set aside mixture for later.
• While chicken is simmering, mix all ingredients - eggs, flour, water, and salt - for the dumplings together in a mixing bowl. It should be a pretty thick, dry mix when you are done. If it's too gooey, add small amounts of flour until it is more dry.
• With water boiling, turn down the heat to low. Tip the mixing bowl until the dumpling dough rests at the edge. Using a dull knife (butter knife), slice the dough from the lip of the bowl into small blobs and into the pot. Continue this process until all of the dough has been used. This process takes about 3-5 minute Dipping the knife occasionally into the boiling water will prevent dough from sticking to it.
• Raise heat and boil dumplings for another 5-6 min or so.
• Meanwhile, the chicken should be about done simmering. Using a spoon, draw some of the chicken sauce and put it into the sour cream/flour/water mixture that you had set aside. This is important to prevent sour cream from curdling. Put the lid on and shake the mixture once more. There should be no flour or sour cream chunks in the mixture.
• Finally, stir the mixture into the chicken pan. Mix until consistent. Bring the sauce to a boil stirring occasionally for sauce to thicken.
• Drain the water from the dumplings.
• Usually, chicken and sauce are served on top of the dumplings.

HUNGARIAN CHICKEN VEGETABLE DUMPLING SOUP

Steps:

• In a 4 quart saucepot, sweat the carrots/onions/celery/parsley in margarine.
• Sweating means sauteeing the veggies on medium low heat with the lid on.
• to release the natural oils from veggies.) About 10 minutes.
• Add the paprika and mix thoroughly.
• Add the chicken breast.
• Stir in the crushed tomatoes, chicken base and water.
• Cover with lid halfway and simmer until veggies are tender. Breast should be done at this point also. Remove it and set aside.
• Meanwhile prepare dumpling dough:.
• I use a small processor.
• 1 1/2 cups flour.
• 2 eggs.
• 1/4 teaspoons salt.
• 1/2 cup water.
• Process or beat until the dough is stretchy. Cover and set aside.
• When the veggies are tender the the breast is cool enough to handle cube it and return to soup.
• Using the long side of a tablespoon, make small dumplings 1"x1/4" and release in simmering soup. Let dumplings cook until they rise to the top and continue to simmer for about 5 minute.
• So that the soup is not watery, it is thickened using:.
• 1/4 cup water and 2 tablespoons of all-purpose flour. Mix well to avoid lumps and pour quickly into the simmering soup mixing quickly. Simmer 5 more minutes. Check seasonings and you're ready to go -- !

HUNGARIAN GOULASH (WITH DUMPLINGS)

Steps:

• Warm the oil in the stock pot over medium heat.
• Add the onions and the garlic, stirring for about five minutes.
• Add the beef, and cook until mostly brown (it'll continue to cook in the stew).
• When the meat is mostly brown, add the can of tomatoes, the paprika, the water, and cubes of beef bouillon (I suggest crumbling it before hand).
• Cover and increase heat until it boils.
• When it boils, decrease heat to a simmer, cover, and let simmer for 1.5-2 hours.
• Add the bell peppers and potatoes.
• Let the stew continue to simmer for 20 minutes.
• In the meantime, mix the flour, baking powder and salt in a mixing bowl.
• Add the milk, and stir thoroughly.
• Flour your hands and roll the dough into half-inch balls. It will be sticky!
• Drop the balls into the simmering stew, and wait until they rise to the surface.
• Enjoy!