Best 2 Hungarian Nokedli Dumplings Recipes
**Hungarian Nokedli Dumplings: A Culinary Delight**
Embark on a culinary journey to the heart of Hungary with nokedli dumplings, a traditional and versatile dish that will tantalize your taste buds. These light and fluffy dumplings, also known as spaetzle or egg noodles, are a staple in Hungarian cuisine and a beloved comfort food across Central Europe. Whether you prefer them as a hearty main course or a delectable side dish, nokedli dumplings offer endless possibilities to explore.
**Discover a Trio of Nokedli Dumpling Recipes:**
1. **Classic Hungarian Nokedli Dumplings:** Experience the authentic flavors of Hungary with this timeless recipe. Simple yet satisfying, these dumplings are made with a blend of flour, eggs, and milk, resulting in a tender texture that pairs perfectly with stews, goulash, or simply melted butter.
2. **Spinach and Cheese Nokedli Dumplings:** Elevate your nokedli dumplings with a vibrant twist. Spinach and cheese come together in perfect harmony, adding a pop of color and a burst of flavor to these delightful dumplings. Serve them as a vegetarian main course or as a colorful addition to your dinner table.
3. **Sweet Nokedli Dumplings with Poppy Seed Filling:** Indulge in a sweet treat with these delectable poppy seed-filled nokedli dumplings. A unique combination of sweet dough and a rich poppy seed filling creates a taste sensation that is both comforting and utterly irresistible. Serve them as a dessert or as a special afternoon snack.
With their versatility and crowd-pleasing appeal, Hungarian nokedli dumplings are a must-try for any food enthusiast. Dive into the world of nokedli and experience the culinary heritage of Hungary through these three exceptional recipes.
THE BEST NOKEDLI RECIPE (HUNGARIAN DUMPLINGS)
Learnhow to make Nokedli or Hungarian dumplings, the perfect side dish forpaprikash, goulash, or pörkölt. A fool-proof nokedli recipe for the bestdumplings.
Provided by Adina
Categories Side Dishes
Time 20m
Number Of Ingredients 4
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.
Nutrition Facts : ServingSize 1 g, Calories 235 kcal, Carbohydrate 35 g, Protein 11 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 186 mg, Sodium 336 mg, Fiber 1 g, UnsaturatedFat 3 g
HUNGARIAN DUMPLINGS (NOKEDLI)
Hungarian Dumplings, known as Nokedli or Galuska in Hungary, are the perfect side to serve with my Chicken Paprikash or other hearty stews. Easy to prepare with only 4 pantry ingredients, they're rustic in appearance, but delicate in flavor. Nokedli are basically a small, lighter version of egg noodles!
Provided by By Lee Clayton Roper
Categories side dish
Number Of Ingredients 4
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.
Tips:
- Use high-quality ingredients, especially flour and eggs. Fresh, free-range eggs will give your nokedli a richer flavor and color.
- Make sure your dough is the right consistency. It should be smooth and slightly sticky, but not too wet. If your dough is too wet, it will be difficult to form into dumplings.
- Don't overcook your nokedli. They should be cooked through, but still have a slightly springy texture. Overcooked nokedli will be tough and chewy.
- Serve your nokedli immediately, while they are still hot. They can be served with a variety of sauces, such as goulash, сметаной (sour cream), or melted butter.
Conclusion:
Nokedli are a delicious and versatile dish that can be enjoyed in many different ways. They are a popular side dish in Hungarian cuisine, but they can also be served as a main course. Nokedli are also a great way to use up leftover mashed potatoes. With a little practice, you can make perfect nokedli at home. So next time you're looking for a new and exciting dish to try, give nokedli a try.
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