Hungarian Cream Of Wheat Dumplings Recipes

CREAM OF WHEAT DUMPLINGS

Steps:

• Large pot of boiled salt water (let simmer).
• Heat ½ liter water with salt and butter added to boiling.
• When it reaches the boil, add all of the cream of wheat at once.
• Stir continually till it bubbles (2- 3 minutes).
• Remove from heat& let cool, stirring often.
• In a large bowl, add 1 egg at a time to cream of wheat mixture and mix well.
• Add 1 Tbs flour and mix well.
• Put a tablespoon in boiling salt water before making each dumpling (to avoid sticking).
• Shape each dumpling into egg shape and place in simmering salt water.
• Make 30- 40 at a time.
• Let simmer approximately 20 minutes.
• When dumplings rise to top of water, remove& set aside.
• Make next batch.

HUNGARIAN NOKEDLI (DUMPLINGS)

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.