Hungarian Dumplings (Nokedli)
These authentic Hungarian dumplings, also known as Nokedli, require only three ingredients for a classic dish that is similar to German spaetzle. This is a family recipe that I use every time.
Servings 4 servings
Calories 52kcal
Equipment
- Large hole cheese grater
Ingredients
- 2+½ cup All-purpose flour
- 1+½ cup Water adjust to get the right consistency
- 1 tsp Salt
Instructions
- In a large bowl, combine the flour and salt.
- Gradually add water, mixing until a sticky, cohesive dough forms. You may need a little more or less water, so add it gradually until you reach a slow-flowing paste consistency. Start with 1 + ½ cup and go from there. One Tablespoon at a time after that. You can check the consistency on the attached video.
- In Hungary, we use a special "spaetzle maker" ("nokedli szaggató" in Hungarian), but you can also use a flat cheese grater with large holes.
- Bring a large pot of salted water to a boil. Make sure that the pot size is not too large, so you can place the cheese grater on top.
- Take two Tablespoons from the dough and press it through the holes directly into the boiling water using a flat wooden spatula or the back of a spoon.
- Once the dumplings float to the surface (usually in about 1-2 minutes), they're done. Remove them with a slotted spoon or colander and drain well.
- Place them in a glass bowl and add ½ teaspoon butter after each batch while they are still hot. Mix the melted butter gentle with the nokedli.
- Serve it with this Hungarian mushroom stew or use it as a soup garnish instead of pasta or soup pearls.
Notes
While it is also called egg drops, eggs are not necessary. Traditionally, there were no eggs, although nowadays many people add eggs and less water. Nokedli is still perfect with or without it.
Consistency is the key. Check our video to see it better. It has to be slow-flowing. If it is too thin, it will go through the holes too quickly and you will get long thin dumplings. If it is too thick, you need effort to push it through the holes. Also you will end up with tiny droplets or none, since they will not drop down from the hole at all.
The water has to be boiling. If the water is not hot enough, you need longer cooking time and they will fall apart.
If you are afraid that they will fall apart, add 1 Tablespoon of corn starch. It will not be authentic and it will be a bit harder when ready, but it is a sure way to make them.