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 “spätzle.” 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).
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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.
No special equipment is needed to make Nokedli. The dough can be passed through slotted spoon, colander or even drizzled on the ends of your fingers. But for those who are looking for the simplest option, you can purchase a spaetzle maker, which makes very quick and easy work of forming the dumplings.
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