Recipes

Hungarian Nokedli

Discover the essence of Hungarian comfort cuisine with Nokedli, small, dense egg dumplings often served as a comforting accompaniment to hearty stews.

Ingredients

Yield: 10 portions

500 g Golden Cloud Flour
4 Large eggs
250 ml Water
5 ml Salt
Butter or oil for cooking

Method

Prepare the Dough: In a large mixing bowl, combine the flour and salt.
In a separate bowl, whisk together the eggs and water until well combined.
Gradually pour the egg mixture into the flour, stirring continuously, until a smooth, sticky dough forms. You may need to adjust the amount of water slightly to achieve the right consistency. The dough should be thick enough to hold its shape when dropped from a spoon.
Boil Water: Bring a large pot of salted water to a boil over high heat.
Form the Dumplings: Using a spaetzle maker, colander, or large-holed grater, press the dough through the holes directly into the boiling water. Alternatively, you can use a spoon to drop small pieces of dough directly into the water.
Work in batches to avoid overcrowding the pot, as the dumplings need space to cook evenly.
Cook the Dumplings: Once the dumplings float to the surface of the water, let them cook for an additional 1-2 minutes to ensure they are fully cooked through.
Use a slotted spoon to transfer the cooked dumplings to a colander or strainer to drain excess water.
Finish: Heat a large skillet over medium heat and add a knob of butter or a drizzle of oil.
Add the drained dumplings to the skillet and sauté them briefly until they are lightly golden and crispy on the outside, about 2-3 minutes.
Serve the Nokedli hot as a side dish with Hungarian goulash or other hearty stews.
Optionally, you can garnish the dumplings with chopped fresh parsley or chives before serving.