Best Hungarian Nokedli Dumplings Recipes

THE BEST NOKEDLI RECIPE (HUNGARIAN DUMPLINGS)

Steps:

• Beat the eggs and the sour cream/ yogurt/ smetana with a fork.
• Add the salt and slowly start adding the flour while beating with the fork and incorporating the flour until smooth.
• Adjust batter: Depending on the size of your eggs, you might need one extra tablespoon of flour. Or 1/2 - 1 tablespoon less if your eggs are small. See the pictures; that is the batter consistency that you should achieve. The batter should be relatively thick and slowly fall off the fork.
• Boil water: Bring a large pot of water to a boil. Add about ½ tablespoon salt to the boiling water. Turn the heat down and let it come to a simmer.
• Cook nokedli: Add the nokedli to the water using a teaspoon, which should only be half full with batter. Let the nokedli simmer on low heat for about 10 minutes. Drain well.

HUNGARIAN DUMPLINGS (NOKEDLI)

Steps:

• Bring around 3 quarts water to a boil. Add 1 tablespoon salt.
• While waiting for the water to boil, make the batter: In a medium mixing bowl, whisk together eggs, 3/4 cup water and 1/2 teaspoon salt. Slowly stir in flour, 1/4 cup at a time. Batter should be sticky, but still a bit loose. You may not need to use all the flour.
• Form dumplings by pressing 1/3 to 1/2 cup batter through a dumpling maker (the large holes on a flat cheese grater, a colander with medium/large holes, or a slotted spoon will also work) directly into the boiling water. Cook for around 2 to 3 minutes. All of the dumplings should have floated to the top of the water.
• Using a slotted spoon, remove cooked dumplings from boiling water, place in a colander and rinse under cold water. Place cooked dumplings in a medium bowl and gently toss with the oil (to keep them from sticking together).
• Repeat with remaining batter.
• Serve immediately.