Nokedli – Hungarian egg dumplings
This side dish has a long history of use all over Europe, with documents dated 1725 mentioning it. Although it most probably originated somewhere in Germany, it’s used all over Europe, most prominently in Central and Eastern Europe. The following recipe is based on the Hungarian version, called nokedli, so you can use it a side dish for Paprikás Csirke (Hungarian Paprika Chicken) or any other Hungarian recipes.
Instructions on how to make nokedli
Beat the eggs and gradually add the flour and salt while mixing constantly. Once you have a dough that’s slightly creamy, leave it to rest and put a pot of water to boil.
Then, using a wet teaspoon scoop up a spoonful and gently drop it into the boiling water. You should get a tear-shaped small dumpling on the bottom of the pot. Continue doing this for all of the dough.
You’ll see some of the dumplings jump up to the surface of the water, which means they’re nearly ready. As this happens, boil them for another 2-3 minutes and add them to a strainer. Wash them quickly and put them in a pot, and add the butter at the end.
Once the dumplings are covered in butter, you’re done.
Looking for something?
Go through these if you’re looking for something specific