NOKEDLI
Nokedli dumplings are similar to German spaetzle, and can be served with various Eastern European dishes, such as Chicken Paprikas. TV set decorator Agnes Rethy shares her family's recipe.
Provided by Martha Stewart
Categories Food & Cooking
Number Of Ingredients 5
Steps:
- In a large bowl, whisk together flour and 2 teaspoons salt. Make a well in the center; crack eggs into center well. Using a fork, beat eggs; gradually add flour to eggs until fully combined and a dry, shaggy dough forms. Add 3/4 cup water and stir with a wooden spoon until a rough, very sticky dough forms. If dough seems too dry, add 1 to 2 tablespoons additional water as necessary.
- Bring a medium saucepan of salted water to a boil; add olive oil. Working with about 1/2 cup dough at a time, press dough through a spaetzle maker or a large-holed colander, set about 3 inches from water, into boiling water. Cook until nokedli float to top, about 2 minutes. Transfer cooked nokedli to a warm serving bowl. Toss with butter and season with salt. Serve.
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Ahsan Farooq
[email protected]Not bad, but I've had better.
Amna
[email protected]I'm a big fan of nokedli, and this recipe did not disappoint. The dumplings were perfectly cooked, and the sauce was rich and flavorful. I especially liked the addition of the paprika, which gave the dish a nice smoky flavor.
Elesha Teshe
[email protected]The nokedli were a bit dense for my taste, but the sauce was delicious. I think I would try a different recipe next time.
Haghsjeh Hgahs
[email protected]This nokedli recipe was fantastic! The dumplings were light and fluffy, and the sauce was flavorful and creamy. I followed the recipe exactly, and it turned out perfectly. My family loved it, and I will definitely be making it again.