|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||6%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 24g||9%|
|Dietary Fiber 1g||3%|
|Total Sugars 0g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Hungarian nokedli dumplings are a drop-dumpling similar to German spaetzle. They're made by passing the dough through a noodle grater into boiling water.
If you don't have a noodle grater, a colander will work or you can scrape small portions of dough with a spoon or knife into the water.
Nokedli are delicious on their own with butter but are usually served with goulash, goulash soup or chicken paprikash. Here are step-by-step instructions for making nokedli. This recipe is from Zsolt Vegh of Northwest Indiana.
"To make nokedli, all you need are a pot of boiling water, a simple batter, and a utensil with holes. I used a little under 2/3 cup (about 5 ounces) of water and 10 ounces of flour (plus the eggs and salt). They were excellent tossed with butter, salt, and pepper." —Diana Rattray
2 teaspoons salt, divided
1 tablespoon vegetable oil, plus more for the bowl
2 cups all-purpose flour
4 large eggs, room temperature
1/2 to 2/3 cup water
Gather the ingredients.
Put a large saucepan of water on to boil. Add 2 teaspoons salt and the vegetable oil to the water.
In a large bowl, whisk together the flour and remaining 1 teaspoon salt. With a wooden spoon, stir in the eggs and just enough water (anywhere from 1/2 to 2/3 cup) to make a wet, pourable dough. It will look like a thick pancake batter with a few lumps.
Let the dough rest while the water comes to a boil. The dough will be cooked in 3 batches.
Lay a noodle grater over the pot of boiling water and place a portion of the batter/dough in the square section of the grater and move it back and forth over the grater. Repeat until you have used a third of the dough. Stir the nokedli so they don't stick to the bottom of the pot.
After the nokedli rise to the surface, cook an additional minute or so. Taste one for doneness. 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 2 more batches.
Serve in soup or with stews. Leftovers can be refrigerated or frozen with good results.
How to Serve Nokedli
Serve nokedli with traditional Hungarian dishes or serve them with any dish you would serve with pasta or noodles. Top the nokedli with a hearty Bolognese sauce or serve the little dumplings with Swedish meatballs or Salisbury steaks. They are wonderful served as a side dish with a Sunday dinner roast or serve them with steaks or sausages.
- Toss the hot cooked nokedli with a few tablespoons of butter and about 1/3 to 1/2 cup of freshly grated Parmesan cheese.
- Add fresh herbs or spices to the cooked nokedli, such as chopped parsley, chives, caraway seeds, or basil.
- Toss the hot cooked nokedli with brown butter.
How to Store Nokedli
- Refrigerate leftover nokedli in a covered container and eat within four days.
- Freeze cooked nokedli in small freezer bags for up to three months. Thaw in the refrigerator overnight.
- To reheat leftover nokedli, melt a few tablespoons of butter in a skillet over medium heat. Add the leftover nokedli and sauté until the dumplings are hot and lightly browned.