Sunday, February 26, 2012

Hungarian Dumplings (Nokedli)

I think of nokedli as the Hungarian version of the German Spätzle, or the Western version of egg noodles. They are, in fact, egg noodles, since they are all made from egg and flour - just like most pasta! The dense eggy flavor is immediately apparent, and freshly made nokedli, like any freshly made pasta, is definitely to die for.

I decided to make nokedli because I was making Hungarian Chicken Paprikash, and decided that nokedli would go perfectly with it - of course, that's how the Hungarians like to eat it!



Ingredients (2-3 servings)
  • 1 cup flour
  • 2 eggs
  • 1/4 cup plain yoghut or sour cream
  • pinch of salt


Method
  • Add all the ingredients in a mixing bowl, and mix with a spatula until a soft dough is formed.


  • [Traditionally, the nokedli is made using a nokedli press, or by hand. Unfortunately, I'm too lazy to do each tiny piece of nokedli individually, and do not want to eat dinner the next morning, so I decided to use a shortcut by squeezing the dough through a strainer. A nokedli press is similar to a potato ricer, so that would perfectly as well, but I don't own one.]
  • Add water to a pot and bring it to a simmer.
  • Press and squeeze the dough through a strainer, and into the simmering water.
  • Remove the nokedli pieces when they start to float.
  • You now have nokedli for your Chicken Paprikash, or just to fry with some salt, pepper and cheese.


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