Nokedli Recipe (Hungarian Dumplings)
User Reviews
5
Nokedli Recipe (Hungarian Dumplings)
Description
Nokedli is a traditional Hungarian pasta made by combining eggs, water, salt, and flour into a smooth dough that is rested about 10 minutes for better texture. The dough is then spooned or scraped into boiling salted water, taking care to keep the pieces small and evenly sized. As the dumplings cook, they rise to the surface, indicating they are ready to be removed and drained.
The texture of nokedli is soft and slightly chewy, providing a subtle base that pairs well with hearty stews, sauces, or as a buttered side dish. The simple ingredients highlight the egg and flour combination that yields a fresh homemade pasta feel.
They can be served on their own tossed with butter or sour cream, which is a common accompaniment in Hungarian cuisine. The dumplings work well to soak up flavorful gravies or sauces, making them a practical addition to many meals.
The recipe notes provide guidance for making the batter with electric mixers and suggest that the dough can also be formed using a spaetzle maker. Storage advice includes coating the cooked dumplings with oil and refrigerating for up to 5 days or freezing for 3 months. Reheating involves cooking them briefly in butter to restore warmth and flavor.
Ingredients
- 3 egg large
- 1 cup water 2 tablespoons
- ½ teaspoon salt
- 3 cups all-purpose flour
Instructions
- In a medium-sized bowl, whisk together the eggs and water until combined.
- Next, whisk in the salt.
- Add the flour in 3 batches until combined and smooth. Let the dough rest for about 10 minutes.
- Bring a large pot of water to a boil and season it with salt.
- Spread the dough out onto a smaller cutting board and then position it at an angle over the boiling water.
- Using a regular spoon, thin out the dough a bit at the end closest to the water and cut off small little pieces while frequently dipping the spoon into the water to ensure the dough does not stick to the spoon to make small nokedli dumplings.
Notes
- The batter can be made using a stand mixer or hand beaters for ease.
- After boiling, cool the dumplings and coat with a small amount of oil before refrigerating for up to 5 days or freezing for up to 3 months.
- Reheat by pan-frying in butter for 2 to 4 minutes until hot, seasoning with salt and pepper.
- It's common to serve nokedli tossed with sour cream for added richness.
- Using a spaetzle maker is an alternative method to shape the dumplings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 259 kcal
% Daily Value*
| Calories | 259kcal | 13% |
| Carbohydrates | 48g | 16% |
| Protein | 9g | 18% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 82mg | 27% |
| Sodium | 228mg | 10% |
| Potassium | 97mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 0.3g | 1% |
| Vitamin A | 119IU | 2% |
| Calcium | 23mg | 2% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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