Nokedli are delicious on their own with butter, but are usually served with goulash, goulash soup or chicken paprikash. Here are step-by-step instructions for making nokedli. This recipe is from Zsolt Vegh of Northwest Indiana.
Makes 8 servings of Hungarian Dumplings or Nokedli
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
- 2 cups all-purpose flour
- 1 teaspoon salt
- 4 large eggs
- Water (approximately 3/4 to 1 cup)
- Put a large saucepan of water on to boil. Add 1 teaspoon salt and 1 tablespoon vegetable oil to the water. In a large bowl, mix together flour and salt. With a wooden spoon, stir in eggs and just enough water (anywhere from 3/4 to 1 cup) to make a wet, pourable dough. Don't beat it smooth. It should look like cottage cheese.
- Let the dough rest while the water comes to a boil. The dough should be cooked in three batches. Place a noodle grater over the pot of boiling water and lay a portion of the dough in the square section of the grater and move it back and forth over the grater. Zsolt prefers to use a flat grater and a wooden spoon. 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 two more batches.
- Serve in soup or with stews. Leftovers can be refrigerated or frozen with good result.