Hungarian Nockerl Food

HUNGARIAN DUMPLING (NOKEDLI) RECIPE

Hungarian Dumpling (Nokedli) Recipe image

Hungarian nokedli dumplings are similar to German spaetzle and are made by passing the batter through a noodle grater into boiling salted water.

Provided by Barbara Rolek

Categories Pasta

Time 24m

Number Of Ingredients 5

Ingredients

2 teaspoons salt
1 tablespoon vegetable oil
2 cups all-purpose flour
1 teaspoon salt
4 large eggs (room-temperature)

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.

Nutrition Facts : Calories 165 kcal, Carbohydrate 24 g, Cholesterol 93 mg, Fiber 1 g, Protein 6 g, SaturatedFat 1 g, Sodium 566 mg, Sugar 0 g, Fat 4 g, ServingSize 8 servings Hungarian dumplings, UnsaturatedFat 0 g

HUNGARIAN NOODLE SIDE DISH

Hungarian Noodle Side Dish image

This is a simple Hungarian dish. This recipe eases preparation by utilizing a slow cooker. Hope you all enjoy it!

Provided by CORWYNN DARKHOLME

Categories Side Dish

Yield 10

Number Of Ingredients 13

Ingredients

1 (16 ounce) package wide egg noodles
3 cubes chicken bouillon
¼ cup water
1 (10.75 ounce) can condensed cream of mushroom soup
½ cup chopped onion
2 tablespoons Worcestershire sauce
1 tablespoon poppy seeds
¼ teaspoon garlic powder
¼ teaspoon hot pepper sauce
2 cups cottage cheese
2 cups sour cream
¼ cup grated Parmesan cheese
1 pinch paprika

Steps:

Cook egg noodles in a large pot with boiling salted water. Drain well.
In a large bowl dissolve chicken bouillon cube in boiling water. Mix in the cream of mushroom soup, chopped onion, Worcestershire sauce, poppy seeds, garlic powder, and hot pepper sauce. Stir in cottage cheese, sour cream, and cooked egg noodles.
Transfer to lightly greased slow cooker and sprinkle the top with parmesan cheese and paprika.
Cover and cook on high for 3 to 4 hours. Serve immediately.

Nutrition Facts : Calories 365.1 calories, Carbohydrate 39.3 g, Cholesterol 66.6 mg, Fat 16.5 g, Fiber 1.7 g, Protein 15.2 g, SaturatedFat 8.6 g, Sodium 826.1 mg, Sugar 2.3 g