Best 2 Nokedli Recipes

## Nokedli: Hungarian Dumplings, Simply Delicious

Nokedli, also known as Hungarian dumplings, are a traditional and versatile dish that can be served as a main course or a side. Made from a simple dough of flour, eggs, and salt, nokedli are small, tender dumplings that can be boiled, fried, or baked.

This article offers a comprehensive guide to making nokedli, with detailed recipes for three different variations:

1. **Classic Boiled Nokedli**: This basic recipe yields light and fluffy dumplings that can be served with a variety of sauces, stews, or goulashes.

2. **Fried Nokedli**: For a crispy and golden brown texture, try this recipe for fried nokedli. These dumplings are perfect for adding a crunchy element to salads, soups, or as a side dish.

3. **Baked Nokedli**: This recipe combines nokedli with cheese, bacon, and eggs to create a hearty and flavorful casserole. It's a great option for a quick and easy meal or a comforting side dish.

Whether you're new to Hungarian cuisine or a seasoned cook looking for a new twist on a classic dish, these nokedli recipes are sure to satisfy your cravings. So gather your ingredients, grab your apron, and let's get cooking!

Check out the recipes below so you can choose the best recipe for yourself!

HUNGARIAN NOKEDLI (DUMPLINGS)

Hungarian Nokedli (Dumplings) image

You must have nokedli with your chicken paprikas. Also make these little fluffy delights for stew or any dish with a nice thick gravy.

Provided by BoxOWine

Categories Hungarian

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

2 eggs
1/2 teaspoon salt
3/4 cup water
2 cups all-purpose flour
1 large pot filled with salted boiling water

Steps:

Place large pot filled with salted water and bring to boil.
Combine eggs, salt, and water, beating well with whisk.
Add flour, a little at a time.
Add only enough flour to make a soft, sticky dough.
Let mixture rest for about 10 mins.
Beat mixture again.
Using the side of a teaspoon, spoon small amount of dough into boiling water.
Dipping the spoon in the hot water will remove the dough from the spoon (if you have a spaetzel maker, that makes is easier as you want very small noodles).
The noodles are done when they float to the top.
Remove from water with large slotted spoon, and place in colander.
Rinse with cold water.
You may want to make the dumplings in 2 or 3 batches so they dont overcook.
Serve with chicken paprikas.
The dumplings are also nice added to a stew.
You can heat the dumplings in a frying pan with melted butter.
Do not let the dumplings get too brown or crisp.

NOKEDLI

Nokedli image

Nokedli dumplings are similar to German spaetzle, and can be served with various Eastern European dishes, such as Chicken Paprikas. TV set decorator Agnes Rethy shares her family's recipe.

Provided by Martha Stewart

Categories Food & Cooking

Number Of Ingredients 5

Ingredients

4 cups all-purpose flour
Coarse salt
4 large eggs
1/2 teaspoon olive oil
2 tablespoons unsalted butter, room temperature

Steps:

In a large bowl, whisk together flour and 2 teaspoons salt. Make a well in the center; crack eggs into center well. Using a fork, beat eggs; gradually add flour to eggs until fully combined and a dry, shaggy dough forms. Add 3/4 cup water and stir with a wooden spoon until a rough, very sticky dough forms. If dough seems too dry, add 1 to 2 tablespoons additional water as necessary.
Bring a medium saucepan of salted water to a boil; add olive oil. Working with about 1/2 cup dough at a time, press dough through a spaetzle maker or a large-holed colander, set about 3 inches from water, into boiling water. Cook until nokedli float to top, about 2 minutes. Transfer cooked nokedli to a warm serving bowl. Toss with butter and season with salt. Serve.

Tips:

Choosing the Right Potatoes: Select floury potatoes, such as russet or Idaho potatoes, for the best texture.
Cooking the Potatoes: To achieve light and fluffy dumplings, boil the potatoes until they are very soft and easily pierced with a fork.
Mashing the Potatoes: Use a potato ricer or a fine mesh sieve to create a smooth and lump-free potato mash.
Adding Flour: Gradually incorporate flour into the potato mash, mixing until the dough just comes together. Overworking the dough will result in tough dumplings.
Shaping the Dumplings: Use a spätzle maker, a colander with large holes, or a grater to shape the dumplings. Alternatively, you can roll the dough into long ropes and cut them into small pieces.
Cooking the Dumplings: Bring a large pot of salted water to a boil and drop the dumplings in. Cook until they float to the surface, then simmer for a few more minutes until cooked through.
Serving Suggestions: Nokedli can be served as a main course with gravy, meat, or vegetables. They can also be used as a side dish or as an ingredient in soups and stews.

Conclusion:

Nokedli, also known as Hungarian potato dumplings, are a versatile and delicious dish that can be enjoyed in various ways. With their light and fluffy texture, they are a perfect accompaniment to many dishes. Whether you serve them as a main course or a side dish, nokedli are sure to be a hit with your family and friends. So, gather your ingredients, follow the step-by-step instructions, and enjoy the culinary delight of Hungarian cuisine!