NOKEDLI
Nokedli are delicious Hungarian dumplings that make for a hearty side to your favorite stew. Ten minutes and a handful of basic pantry items are all you need to prepare a bowlful of these tender, buttery dumplings that also work as fresh homemade pasta.
Provided by Marc Matsumoto
Categories Sides
Time 7m
Number Of Ingredients 6
Steps:
- Whisk the flour and salt together in a bowl.
- Add the eggs and sour cream and stir the mixture to combine.
- Stir in 1 tablespoon of milk at a time until your dough is soft, but not runny. If you are using the board and knife method, the dough should be a little firmer. If you are pressing the dough through holes, it should be loose enough to squeeze through the holes with a spatula, but not so loose that it drips through them on their own.
- When you're ready to make the Nokedli, bring a large pot of salted water to a boil.
- Use one of the methods in the headnotes to form your dumplings and drop them into the boiling water. Do this in relatively small batches, or you will end up with some dumplings that are overcooked. When you're done adding the dumplings, give them about 30 seconds after they float to the surface to ensure they are cooked.
- Use a slotted spoon to transfer them to a bowl as they cook, and cover the bowl to keep them warm. Serve the Nokedli tossed with butter, or a little olive oil to keep them from sticking together.
Nutrition Facts : Calories 173 kcal, Carbohydrate 26 g, Protein 7 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 85 mg, Sodium 185 mg, ServingSize 1 serving
GRIZ GALUSKA (HUNGARIAN FARINA SOUP DUMPLINGS)
Hungarian soup dumplings are a nice change over from matzo balls when it's not Passover, use these in your chicken or beef soup to make it more filling.
Provided by Jamie Geller
Categories Soups
Time 1h20m
Yield 5
Number Of Ingredients 5
Steps:
- In a bowl, mix egg, farina, salt and olive oil until well combined. Let stand 30 minutes, either in refrigerator or at room temperature, until firm. Place broth in a 4-quart stockpot and bring to a boil. Using a tablespoon, scoop up farina mixture and drop in soup. Repeat, placing as many dumplings as you can in the pot without crowding. Lower heat to a slow, rolling boil (too strong a boil will cause dumplings to fall apart). Cook 15 to 20 minutes, or until a dumpling cut in half is no longer yellow on the inside. Repeat until finished with all the batter. Place 2 to 3 dumplings in each bowl of your favorite soup and serve.
Nutrition Facts :
HUNGARIAN NOKEDLI (DUMPLINGS)
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
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.
DUMPLINGS
Take your stew or casserole to the next level with our easy dumplings. Add them to your dish for instant family-friendly comfort food in a flash
Provided by Cassie Best
Categories Supper
Time 35m
Number Of Ingredients 3
Steps:
- Whilst your stew is bubbling, make the dumplings. Weigh the flour into a bowl and add ½ tsp salt. Stir through the suet and parsley, if using. Make a well in the centre and add 3 tbsp cold water, mix to a dough, adding more water until the dough is firm but pliable. Divide into eight equal pieces and roll in a little more flour into balls. Chill until needed.
- When the stew has about 30 mins to go, arrange the dumplings on top and cover with a lid. With the oven at 160C/140C fan/gas 3, cook the stew and dumplings for 20 mins, then remove the lid and cook for another 10 mins until they're brown and puffed up.
Nutrition Facts : Calories 281 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 0.3 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.9 milligram of sodium
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