Hungarian Egg Noodle Dumplings – Nokedli Recipe

Hungarian Egg Noodle Dumplings – Nokedli are the ultimate comfort food: bite-sized, pillowy morsels that soak up sauce and make any meal feel extra special. These dumplings, beloved throughout Hungary, are made with just a handful of staple ingredients, but the result is magical: soft, tender noodles with just the right amount of chew. Whether you’re ladling them into a paprikash or tossing them with butter and herbs, you’ll fall in love with their rustic simplicity. Let’s dive into the warmth and heartiness of homemade Hungarian Egg Noodle Dumplings – Nokedli and bring a taste of Central Europe right into your kitchen.

Ingredients You’ll Need

The magic of Hungarian Egg Noodle Dumplings – Nokedli lies in its simplicity. You only need a few basic staples, each one playing a vital role in getting that perfectly fluffy texture and delicate flavor. Here’s what you need and why each ingredient matters:

• All-Purpose Flour: Forms the base and provides structure, resulting in soft, pillowy dumplings.
• Eggs (beaten): Add richness, bind the dough, and give the nokedli their signature color and tenderness.
• Salt: Enhances flavor, making each bite perfect; don’t skip it!
• Warm Water: Loosens the dough and ensures the dumplings steam to a fluffy finish in boiling water.
• Melted Butter: Adds silkiness and a subtle richness when tossed with the finished nokedli.
• Black Pepper (to taste): Accents the dumplings with just the right amount of gentle heat.

How to Make Hungarian Egg Noodle Dumplings – Nokedli

Step 1: Mix Dry Ingredients and Form a Well

Start by combining the all-purpose flour and salt in a large mixing bowl. Use a spoon or your hands to form a small well in the center of the flour mixture. This traditional step helps incorporate the wet ingredients gradually for a smoother batter and prevents lumps from forming later on.

Step 2: Add the Eggs and Water

Pour your beaten eggs into the center of the well, then trickle in just a bit of the warm water. This gentle start lets you mix the batter more evenly, ensuring a consistently light texture all the way through your Hungarian Egg Noodle Dumplings – Nokedli.

Step 3: Blend and Adjust the Dough

Using a wooden spoon or sturdy spatula, begin mixing the eggs and water into the flour, gradually working outwards and incorporating more flour from the edges. Keep adding warm water in small increments, only using as much as needed—your dough should be thicker than cake batter, yet still fluid enough to drip from a spoon.

Step 4: Rest the Dough and Boil the Water

Once your batter is smooth and glossy, set it aside to rest for just a few minutes. Meanwhile, bring a large pot of generously salted water to a rolling boil. This pause helps the gluten relax, leading to lighter dumplings.

Step 5: Shape and Cook the Nokedli

Working in batches, press your batter through a spaetzle maker, large-holed cheese grater, or colander directly into the boiling water. The dough will form adorable little dumplings that quickly rise to the surface as they cook. Gently stir to prevent sticking, and don’t overcrowd the pot.

Step 6: Remove and Repeat

After 2 to 3 minutes, when your Hungarian Egg Noodle Dumplings – Nokedli have floated to the top, use a slotted spoon to lift them out and set aside to drain. Repeat the process until all your batter is cooked.

Step 7: Butter and Season

Transfer the cooked nokedli to a large bowl, then toss immediately with melted butter to keep them from sticking and add extra richness. Sprinkle with a touch more salt and cracked black pepper. For an extra touch, you can also briefly toast the dumplings in a skillet with additional butter and fresh herbs—this step brings out a beautiful aroma and a hint of golden color.

How to Serve Hungarian Egg Noodle Dumplings – Nokedli

Garnishes

Nothing lifts a bowl of Hungarian Egg Noodle Dumplings – Nokedli like a handful of gently chopped fresh parsley or dill. A sprinkle of paprika or a dusting of finely grated cheese adds a colorful finish and a burst of flavor. For a classic look, dot with a little more butter just before serving!

Side Dishes

Serve your nokedli alongside iconic Hungarian dishes like chicken paprikash or goulash, where they soak up every bit of gravy. They also pair beautifully with creamy mushroom sauces or simply tossed with sauteed vegetables. Any rich and saucy entree will welcome these dumplings with open arms.

Creative Ways to Present

If you want to get a bit playful, try crisping leftover Hungarian Egg Noodle Dumplings – Nokedli in a hot skillet with butter for a crunchy, golden treat. Toss them with caramelized onions, smoked sausage, or roasted garlic for a satisfying main dish. Consider creating a dumpling “bowl” layered with tender chicken, peas, and a creamy sauce for a unique comfort food spin.

Make Ahead and Storage

Storing Leftovers

Cool your Hungarian Egg Noodle Dumplings – Nokedli completely before transferring them to an airtight container. Stored in the refrigerator, they’ll stay fresh for up to 3 days. Tossing them with a little melted butter or oil before storing helps keep them from sticking together.

Freezing

These dumplings freeze beautifully! Lay them out in a single layer on a baking sheet and freeze until solid, then transfer to freezer bags or containers. They’ll keep well for up to 2 months. Be sure to label them—future you will be delighted to rediscover homemade nokedli on a busy night.

Reheating

To revive your Hungarian Egg Noodle Dumplings – Nokedli, simply drop them into a pot of simmering water for a minute or two, or warm them gently in a skillet with a bit of butter. Avoid microwaving if possible, as this can cause them to toughen.

FAQs

Do I need a special tool to make Hungarian Egg Noodle Dumplings – Nokedli?

Not at all! While a spaetzle maker is handy and gives lovely uniform shapes, you can get creative. A large-holed cheese grater or the back of a colander works just as well. Even dropping tiny spoonfuls into boiling water gets the job done in a pinch.

Can I make the dough ahead of time?

It’s best to make and cook the dough fresh, as resting the batter too long can change the texture and make the results heavier. However, you can always prepare and shape the dumplings ahead, then reheat before serving for that fresh, just-cooked feel.

Are Hungarian Egg Noodle Dumplings – Nokedli gluten free?

Traditionally, they’re made with all-purpose wheat flour and are not gluten free. If you’re looking to adapt the recipe, try a gluten-free 1:1 flour blend, but be aware the texture might differ slightly from the classic version.

What other spices can I add?

While classic Hungarian Egg Noodle Dumplings – Nokedli keep it simple with salt and pepper, feel free to add a dash of smoked paprika or fresh herbs to the dough for a unique twist. Just remember, a light hand helps maintain tradition.

Can I double or halve the recipe?

Absolutely! The recipe scales up or down beautifully. Just be mindful not to overcrowd your pot if making a larger batch; cook the dumplings in smaller batches for best results.

Final Thoughts

You’re just a few simple steps away from bringing a beloved Hungarian classic to your table. Hungarian Egg Noodle Dumplings – Nokedli are pure cozy joy, ready to soak up any sauce and please any crowd. Give them a try, and you’ll see why they’re a staple so many families cherish!

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