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Zsolt's Hungarian Dumpling Recipe - Nokedli

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Hungarian Nokedli Dumplings

Hungarian Nokedli Dumplings

© 2009 Barbara Rolek licensed to About.com, Inc.
Hungarian nokedli dumplings are similar to German spaetzle and are made by passing the dough through a noodle grater into boiling water. If you don't have a noodle grater, a colander will work or you can scrape small portions of dough with a spoon or knife into the water.

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

Ingredients:

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 4 large eggs
  • Water (approximately 3/4 to 1 cup)

Preparation:

  1. 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.

  2. 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.

  3. 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.

  4. Serve in soup or with stews. Leftovers can be refrigerated or frozen with good result.
User Reviews

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 5 out of 5
This is a proper exact recipe for Hungarian Nokedl, Member esgb1226

Just add salt to taste. I used a grater in my kitchen which is quite small, just required to do the process 3 times. With the right grater it would be a breeze.

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