Hungarian Egg Noodle Dumplings – Nokedli Recipe
Try this traditional Hungarian recipe for Nokedli, also known as Hungarian Egg Noodle Dumplings. These soft, delicate dumplings are perfect as a side dish or main course, offering a comforting taste of Hungary.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Boiling, Sauteing
- Cuisine: Hungarian
- Diet: Vegetarian
Ingredients
Scale
Dough:
- 2 Cups (272 g) Flour, All-Purpose
- 2 Whole Eggs, Beaten
- 1/2 Tsp (3 g) Salt
- 3/4 Cup (177 ml) Water, Warm
Finishing:
- 1 Tbs (15 g) Butter, Melted
- Black Pepper (to taste)
Instructions
- Combine the flour and salt: In a large bowl, mix the flour and salt. Create a well in the center.
- Add eggs and water: Pour the beaten eggs and a bit of cold water into the well.
- Blend ingredients: Gradually combine the eggs, water, and flour outward from the center.
- Add water: Slowly add water until the dough is thin enough to pass through a colander.
- Rest the dough: Let the dough rest while boiling salted water in a pot.
- Prepare the dumplings: Press the batter through a strainer into boiling water and cook until they float.
- Season and serve: Season with salt, pepper, and melted butter. Serve warm.
Notes
- You can toast the cooked dumplings in butter for added flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 1g
- Sodium: 350mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 85mg
Keywords: Hungarian, Nokedli, Dumplings, Egg Noodles, Traditional, Side Dish
