Belgrades Dumpling Recipes

THE BEST NOKEDLI RECIPE (HUNGARIAN DUMPLINGS)

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.

AMAZING HUNGARIAN CHICKEN PAPRIKASH WITH DUMPLINGS

Steps:

• Set a large pot of water on to boil for the dumplings.
• De-fat, and tenderize chicken. Cut into bite-sized pieces. With oil, brown chicken in a large pan on medium-high heat (6-10 min).
• Add paprika, onion powder, salt, pepper, and chicken broth to the chicken in the pan. Stir them to mix. Bring to a boil and then lower heat to simmer and put a lid on and let simmer for 25 minute.
• In a container with a lid (tupperware is good) mix water, flour and sour cream for the chicken. Shaking the mixture aggressively is the best way to ensure a smooth mix. Set aside mixture for later.
• While chicken is simmering, mix all ingredients - eggs, flour, water, and salt - for the dumplings together in a mixing bowl. It should be a pretty thick, dry mix when you are done. If it's too gooey, add small amounts of flour until it is more dry.
• With water boiling, turn down the heat to low. Tip the mixing bowl until the dumpling dough rests at the edge. Using a dull knife (butter knife), slice the dough from the lip of the bowl into small blobs and into the pot. Continue this process until all of the dough has been used. This process takes about 3-5 minute Dipping the knife occasionally into the boiling water will prevent dough from sticking to it.
• Raise heat and boil dumplings for another 5-6 min or so.
• Meanwhile, the chicken should be about done simmering. Using a spoon, draw some of the chicken sauce and put it into the sour cream/flour/water mixture that you had set aside. This is important to prevent sour cream from curdling. Put the lid on and shake the mixture once more. There should be no flour or sour cream chunks in the mixture.
• Finally, stir the mixture into the chicken pan. Mix until consistent. Bring the sauce to a boil stirring occasionally for sauce to thicken.
• Drain the water from the dumplings.
• Usually, chicken and sauce are served on top of the dumplings.

HUNGARIAN CHICKEN PAPRIKASH

Steps:

• 1. If you have a pressure cooker, use it. If you dont, a regular big old pot will work just as well.
• 2. Place the oil and chopped onion in a big pot. Cook over medium/high heat until translucent. (You don't want them brown, just tender.) Take off heat. Add the paprika. Mix it well.
• 3. Put chicken parts in the pot and brown slightly with the onion/paprika mixture. (Do it in batches if you have to and add additional oil in small amounts if needed.) NOTE: I buy a whole chicken and cut it up myself. Make sure the chicken pieces you use are whole with the skin intact. It adds to the flavor.
• 4. Add water to almost cover chicken. Bring to a boil, and add chicken bullion cubes (a good rule is don't cube for every one cup of water... just eyeball it). Also, add the Lawry's seasoning salt (if available). Not necessary, but to me, is the secret ingredient. Grandma didn't tell us about that until we saw her add it one day! ;) Cover and simmer for 25 minutes with a regular pot, or about 15-20 minutes with a pressure cooker.
• 5. While the chicken is simmering, mix the sour cream, water, and flour together with a hand mixer or a Kitchen-Aid mixer. Whip it very smooth and set aside.
• 6. When the chicken is done, remove the chicken pieces to a colander to cool. Slowly add the sour cream mixture, a little bit at a time to the broth, stirring constantly to incorporate into the broth. OPTIONAL: You can de-bone the chicken or leave the pieces intact. I spoil everyone by skinning and de-boning it and adding it back to the sauce. Grandma always served the chicken pieces separate on a dish and whole. It is up to you how you like it. I always just went for the sauce over dumplings when I was a kid! ;)
• 7. FOR THE DUMPLINGS: Bring a large pot of water to a boil. In a mixer combine eggs, water, and flour and salt. Mix together to form a soupy dough. When water is boiling, scrape the dough into the water a spoonful at a time. This is easier if you dip the spoon onto the boiling water so the dough will not stick to the spoon. After you scrape the dough into the boiling water, they should cook for about 7 minutes. When they rise to the surface, they are done. Drain and rinse. It makes a lot of dumplings! But that is ok, they will be gone in no time!
• 8. Serve up a big helping of dumplings and pour sauce over them. Serve with the whole chicken pieces, or if you de-bone it, it will be placed in the sauce.
• 9. One of my favorite childhood memories is triggered when I make this recipe. All of my senses come alive... truly a wonderful comforting food!