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Blue bowl holding Nokedli

Hungarian Dumplings (Nokedli)

  • Author: By Lee Clayton Roper
  • Yield: 5 to 6 servings 1x
  • Category: side dish
  • Method: boiling
  • Cuisine: Hungarian
  • Diet: Low Fat

Description

Hungarian Dumplings, known as Nokedli or Galuska in Hungary, are the perfect side to serve with my Chicken Paprikash or other hearty stews. Easy to prepare with only 4 pantry ingredients, they’re rustic in appearance, but delicate in flavor. Nokedli are basically a small, lighter version of egg noodles!


Ingredients

Scale
  • 1 tablespoon plus 1/2 teaspoon salt, divided use
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1 tablespoon organic canola or vegetable oil

Instructions

  1. Bring around 3 quarts water to a boil. Add 1 tablespoon salt.
  2. 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.
  3. Form dumplings by putting 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.
  4. 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).
  5. Repeat with remaining batter.
  6. Serve immediately.

© A Well-Seasoned Kitchen ®