Nokedli Hungarian Dumplings
Nokedli is an Hungarian dumpling (egg pasta) made from simply mixing flour, egg, salt, and water. It is similar to German spätzle. It is very easy to make and very light, fluffy, and comforting.
Ingredients
Flour We will be using all purpose flour.
Salt I prefer using a finer salt as it will mix with the flour easier
Egg Use one large egg.
Butter Optional for if you would like to sauté your nokedli.
Salt I prefer using a finer salt as it will mix with the flour easier
Egg Use one large egg.
Butter Optional for if you would like to sauté your nokedli.
Nokedli Hungarian Dumplings
Traditional Hungarian dumplings.
Ingredients
- 1 Large pot of salted boiling water
- 1 cup AP Flour
- 1/2 tsp salt
- 1 ea large egg
- 1/2 cup Water
- 1/4 ea Stick of unsalted butter optional for sauteing
Instructions
- Put 4 quarts of salted water on to boil.
- Mix flour and salt together.
- Crack egg and whisk in a small separate bowl.
- Add egg and water to the bowl with flour and salt and stir to mix. Do not over stir.
- Once mixture is combined let it rest for 5-10 minutes.
- When the water is boiled push nokedli mixture through a spätzle maker, grater, or strainer with large holes into the rapid boiling water. Cook for about 2 minutes or until dumplings float to the top.
- If all the nokedli is cooked you can strain the pot. If wanting or needing to make multiple batches, use a slotted spoon or tool to remove nokedli from water once they are done before adding more dumpling mixture to cook and repeat the process.
- Serve and enjoy.
- Optional, if desired you can heat butter in a large skillet or frying pan on medium/high heat. Once butter is melted add dumplings and sauté and stir nokedli for 2-3 minutes or until they have a golden brown tint.
