ReceptnaptárNokedli (Hungarian egg dumplings)
The classic side for chicken paprikash, pörkölt stews and mushroom paprikash: soft Hungarian egg dumplings, ready in 25 minutes with a spätzle maker.
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Ingredients
Method
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- Bring a large pot of water to the boil and salt it well.
- In a bowl, mix the flour, eggs and salt with a wooden spoon, adding just enough water, little by little, to get a medium-thick batter that slowly drips off the spoon; beat for 2-3 minutes until smooth and bubbly.
- Using a nokedli (spätzle) maker, or a knife from a wet board, scrape the batter into the boiling water a little at a time, so the water doesn't cool down too much.
- When the dumplings float to the top, cook for 1-2 more minutes, lift them out with a slotted spoon and quickly rinse with hot water.
- Toss with the butter or oil so they don't stick together and serve hot with stew or paprikash.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- If the dumplings are too firm, add more water to the batter next time; if they fall apart, the batter was too thin.
- Turn leftovers into eggy nokedli the next day: fry them in butter and cook together with 2-3 beaten eggs.
Frequently asked questions
What is the difference between nokedli and galuska?
They are the same dish: nokedli is the German-derived name, galuska the Hungarian one. Potato or curd-cheese galuska, however, are different dishes.
What can I use instead of a nokedli maker?
Scrape the batter off a wet chopping board with a knife, or press it through a coarse grater or colander.
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- Chicken paprikash with nokedli dumplings
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