Prep 10 mins
Cook 5 mins
You must have nokedli with your chicken paprikas. Also make these little fluffy delights for stew or any dish with a nice thick gravy.
- 2 eggs
- 1⁄2 teaspoon salt
- 3⁄4 cup water
- 2 cups all-purpose flour
- 1 large pot filled with salted boiling water
- 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.
This is my second attempt at making Hungarian noodles..the 1st time (not this recipe) I found using the spoon process a pain to do and slow since the dough cooks fast in the water.This basic recipe is great and one of the reviewers of this recipe made it even better.They said they used their pasta pot strainer to make these and I have one so I tried it and wow it was quick and easy making a bunch of these delicious noodles in a flash.Much quicker then using a spoon I can tell you that since the strainer and the action of pressing the dough with a spatula acts like a spaetzle press. It pairs great with my porkolt recipe.Thanks for great reviewer idea and to the recipe submitter.
This is a fantastic recipe to go with your Hungarian Chicken Paprikash. I used my pasta pot strainer to make them and it worked perfectly. I just used my rubber spatula to "push" through. When they were floating, I removed and then we fried them in a skillet with a bit of butter and then I added some green onions. Mmmmmmm delicious. We plan on making these again. They are a bit of work but so worth it. Thank you for sharing this great recipe with us.
This was exactly what I was looking for when I typed in Hungarian dumplings. My friend from Hungry has made them for me several times and I loved them. The same goes for this recipe. It was so easy to make. I don't know what a spaetzel maker is, but my friend uses a flat metal cheese grater and lays it over the top of the boiling water. She drops the dough on it and rubs it through the holes. Today we served a homemade chicken gravy over the top. Yum!