Description
Hungarian Noodle Dumplings, known as Nokedli, are soft and tender homemade dumplings made from a simple flour-and-egg batter. These comforting dumplings are perfect for soaking up rich stews, creamy sauces, or buttery toppings.
Ingredients
- 2 cups all-purpose flour
- 2 large eggs
- 3/4 cup water
- 1 teaspoon salt
- 1 tablespoon neutral oil or melted butter
- 1 tablespoon salt, for boiling water
Instructions
- Bring a large pot of water to a boil and add 1 tablespoon of salt.
- In a large bowl, whisk together the eggs, water, 1 teaspoon salt, and oil or melted butter until combined.
- Gradually add the flour and mix until a thick, sticky batter forms. The batter should be soft but not runny.
- Place a nokedli maker, spaetzle maker, or large-holed grater over the boiling water.
- Push small portions of batter through the holes into the boiling water.
- Cook the dumplings for 2 to 3 minutes, or until they float to the surface.
- Remove the dumplings with a slotted spoon and drain well.
- Serve warm with stews, sauces, sautéed vegetables, or butter.
Notes
- Add chopped parsley for a fresh herb flavor.
- Use half milk and half water for a richer texture.
- Toss cooked dumplings with butter or oil to prevent sticking.
- Do not overmix the batter to keep the dumplings tender.
- Serve immediately for the best texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boil
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 serving
- Calories: 260 kcal
- Sugar: 1 g
- Sodium: 620 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 95 mg
