The Best Nokedli Recipe Hungarian Dumplings Food

THE BEST NOKEDLI RECIPE (HUNGARIAN DUMPLINGS)

Steps:

• Beat the eggs and the sour cream/ yogurt/ smetana with a fork.
• Add the salt and slowly start adding the flour while beating with the fork and incorporating the flour until smooth.
• Adjust batter: Depending on the size of your eggs, you might need one extra tablespoon of flour. Or 1/2 - 1 tablespoon less if your eggs are small. See the pictures; that is the batter consistency that you should achieve. The batter should be relatively thick and slowly fall off the fork.
• Boil water: Bring a large pot of water to a boil. Add about ½ tablespoon salt to the boiling water. Turn the heat down and let it come to a simmer.
• Cook nokedli: Add the nokedli to the water using a teaspoon, which should only be half full with batter. Let the nokedli simmer on low heat for about 10 minutes. Drain well.

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 (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 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.