Nokedli Hungarian Dumplings Recipe
Here's an easy Nokedli recipe, the traditional Hungarian dumplings. This Hungarian fresh pasta can be ready in about 15 minutes. It's great on paprikash, goulash, or on its own with butter.
Equipment
- a noodle grater (Spätzle maker)
- a saucepan
Ingredients
- 2 cups all-purpose flour
- 2 large eggs
- ½ teaspoon salt
- ½ cup water
- ¼ cup milk
Instructions
- In a large bowl, whisk the eggs, water, milk, and salt. Stir in the flour and mix to combine. Let it rest for 10 minutes.
- Bring 6 cups of water to a boil in a saucepan over high heat. Add 2 teaspoons of salt.
- Work in 3 batches, drop the dough through a noodle grater and into boiling water. Once the Nodkeli float to the top, cook them for an additional 30 seconds to ensure they're cooked through. Rinse with cold water.
Notes
Shaping the Nokedli. You can shape the noodles with a noodle grater (spaetzle maker), the side of a teaspoon, a cheese grater with big holes, a colander, or a potato ricer. Here's the complete info on how to shape Nokedli without a noodle grater.
How to keep Nokedli warm. You can put the Nokedli in a bowl and cover with a lid, or put them back into the hot water to then reheat for 5 seconds or until warm before serving.
Storing. Put the leftover Nokedli in an airtight container. Properly stored, it can last up to 4 days in the fridge or up to 3 months in the freezer.
Reheating the leftover. Place your leftover noodles in a large strainer or colander and dip them into the boiling water for 30 seconds. Alternatively, you can put the Nodkeli in a microwave-safe bowl, splash it with a small amount of water, and microwave for one minute or until warm.
Nutrition
Calories: 268kcalCarbohydrates: 49gProtein: 10gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 84mgSodium: 330mgPotassium: 120mgFiber: 2gSugar: 1gVitamin A: 144IUCalcium: 42mgIron: 3mg
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