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Zsolt Vegh Loves to Cook
Zsolt Vegh of Northwest Indiana loved to watch his mother cook in his hometown of Tatabanya, Hungary. By the time he was 14, he was cooking right alongside his mother. He left his beloved homeland for the United States in 1987 and brought his cooking and sausage-making skills with him. Today, he combines his culinary talents with another artistic endeavor -- high-end furniture construction made the old-fashioned way with mortise and tenons and wooden peg doweling. Here Zsolt holds his homemade chicken paprikash over nokedli.Continue to 3 of 10 below.
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Stir Eggs into Flour for Hungarian Nokedli Dumplings
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- Put a large saucepan of water on to boil. Add 1 teaspoon salt and 1 tablespoon vegetable oil to the water.
- In a large bowl, mix together 2 cups all-purpose flour and 1 teaspoon salt. Stir in 4 large eggs.
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Add Water to the Hungarian Nokedli Dumpling Mixture
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- Add 3/4 to 1 cup water or enough to make a wet, pourable dough.
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Hungarian Nokedli Dumpling Dough Should Be Lumpy
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- Don't beat the dough smooth. It should be lumpy and look like cottage cheese.
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The Hungarian Nokedli Dumpling Dough Is Ready to Be Cooked
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- Let the dough rest while the water comes to a boil. The dough should be cooked in three batches.
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Place a Noodle Grater Over Boiling Water to Make Hungarian Nokedli Dumplings
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- Place a noodle grater over the pot of boiling water.
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Push the Hungarian Nokedli Dumpling Dough Through the Noodle Cutter
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- Lay a portion of the dough in the square section of the grater and move it back and forth over the grater. Zsolt prefers to use a flat grater and a wooden spoon. Repeat until you have used a third of the dough. Stir the nokedli so they don't stick to the bottom of the pot.
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Hungarian Nokedli Dumplings Are Almost Done When They Rise to the Surface
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- After the nokedli rise to the surface, cook an additional minute or so. Taste one for doneness.
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Remove Hungarian Nokedli Dumplings from Water with a Sieve
- Using a sieve or slotted spoon, transfer the cooked nokedli to a bowl with a little vegetable oil at the bottom. Stir to coat the dumplings so they don't stick together. Repeat with the remaining dough in two more batches.
- Serve in soup or with stews. Leftovers can be refrigerated or frozen with good result.