Hungarian Nockerl Recipes

HUNGARIAN NOKEDLI (DUMPLINGS)

Hungarian Nokedli (Dumplings) image

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

Ingredients

2 eggs
1/2 teaspoon salt
3/4 cup water
2 cups all-purpose flour
1 large pot filled with salted boiling water

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.

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