This tasty easy-to-make nokedli recipe, also known as Hungarian Dumplings, comes together in under 20 minutes.
Servings: 6
Prep Time: 5 minutesminutes
Cook Time: 5 minutesminutes
Resting Time: 10 minutesminutes
Ingredients
3large eggs
1cup+ 2 tablespoons water
½teaspoonsalt
3cupsall-purpose flour
Instructions
In a medium-sized bowl, whisk together the eggs and water until combined.
Next, whisk in the salt.
Add the flour in 3 batches until combined and smooth. Let the dough rest for about 10 minutes.
Bring a large pot of water to a boil and season it with salt.
Spread the dough out onto a smaller cutting board and then position it at an angle over the boiling water.
Using a regular spoon, thin out the dough a bit at the end closest to the water and cut off small little pieces while frequently dipping the spoon into the water to ensure the dough does not stick to the spoon to make small nokedli dumplings.
Notes
Make-Ahead: If you cool this right after boiling, you can make these up to 2 days ahead. Reheat in butter and serve.How to Store: Coat with a small amount of oil, cover and keep in the refrigerator for up to 5 days. Once cool, coat in a small amount of oil, cover, and keep in the freezer for up to 3 months. Thaw in the refrigerator for 1 day before reheating.How to Reheat: Heat a large frying pan with 3 tablespoons of unsalted butter until melted. Add the strained and cooled nokedli to the pan and cook for 2 to 4 minutes or until hot. Season with salt and pepper, and serve.You can also make the batter in a stand mixer or with electric hand beaters.It is also common to toss the cooked nokedli with sour cream.Feel free to make these in a spaetzle maker for ease.