Best 2 Hungarian Nokedli Dumplings Recipes
Hungarian nokedli dumplings are small and delicious dumplings that are a staple of Hungarian cuisine. They are typically made with flour, eggs, and water, and can be served as a main course or a side dish. Nokedli dumplings are often served with a variety of sauces, such as tomato sauce, mushroom sauce, or sour cream. They can also be used as a filling for soups and stews. Whether you are a Hungarian food lover or just looking for a new and exciting dish to try, nokedli dumplings are a great option. In this article, we will provide you with a few recipes for making nokedli dumplings, as well as some tips on how to cook them perfectly.
Here are our top 2 tried and tested recipes!
THE BEST NOKEDLI RECIPE (HUNGARIAN DUMPLINGS)
Learnhow to make Nokedli or Hungarian dumplings, the perfect side dish forpaprikash, goulash, or pörkölt. A fool-proof nokedli recipe for the bestdumplings.
Provided by Adina
Categories Side Dishes
Time 20m
Number Of Ingredients 4
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.
Nutrition Facts : ServingSize 1 g, Calories 235 kcal, Carbohydrate 35 g, Protein 11 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 186 mg, Sodium 336 mg, Fiber 1 g, UnsaturatedFat 3 g
HUNGARIAN NOKEDLI (DUMPLINGS)
You must have nokedli with your chicken paprikas. Also make these little fluffy delights for stew or any dish with a nice thick gravy.
Provided by BoxOWine
Categories Hungarian
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
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.
- Use a large, wide pot to cook the nokedli. This will help to ensure that the dumplings cook evenly.
- Bring the water to a full boil before adding the nokedli. This will help to prevent the dumplings from sticking together.
- Do not overcrowd the pot with nokedli. Add them in batches if necessary.
- Cook the nokedli until they float to the top of the water. This usually takes about 2-3 minutes.
- Drain the nokedli well before serving. This will help to prevent them from becoming soggy.
- Nokedli can be served immediately or reheated later. To reheat, simply place the dumplings in a single layer in a baking dish and bake at 350 degrees Fahrenheit for 10-15 minutes, or until heated through.
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