Nokedli are fluffy Hungarian egg noodle dumplings that are commonly used when making one of the country’s favorite dishes, Chicken Paprikash. The dumplings are also often used in German Cuisine where they are known as “spaetzle“ or “SpÃ¤tzle.” The primitive shape of these homemade Hungarian dumplings give an idea of how long they have been around (with origins dating back into the 17th century). Since they are still commonly made now gives an indication of how good they taste! My favorite way to make them to toast them in a little extra butter and then toss them with fresh herbs. They can be used as a base for any dish where egg noodles would commonly be used (such as in soups or slow cooked meats in gravy) or eaten plain as a side dish.
- 2 Cups Flour, All-Purpose
- 2 Whole Eggs, Beaten
- 1/2 Tsp Salt
- 3/4 Cup Water, Warm
- 1 Tbs Butter, Melted
- Combine the flour and salt in a large bowl and then form a small well in the center.
- Add the beaten eggs and a little bit of water into the center of the well.
- Working outward, begin to blend the eggs, water and flour together.
- Continue adding the water in small amounts. The dough that is formed should be thin enough that it will be able to pass through the small holes of the colander (thicker than a cake batter). The entire 3/4 cup of water may not be needed
- Allow the dough to rest while bringing a large pot of salted water to a boil.
- Working in small batches, press the batter through a pasta strainer or cheese grater with large holes, into the boiling water.
- Allow the nokedli dumplings to boil until they begin to float to the top (about 2 -3 minutes).
- Remove the cooked nokedli with a slotted spoon and repeat until all of the dough has been cooked.
- Lightly season with salt and pepper and coat with melted butter. Serve warm. For extra flavor, the nokedli can also be toasted in a saute pan with butter and tossed with fresh herbs.
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