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Hungarian Nokedli (Dumplings)

Hungarian Nokedli (Dumplings) created by MsBindy

You must have nokedli with your chicken paprikas. Also make these little fluffy delights for stew or any dish with a nice thick gravy.

Ready In:
15mins
Serves:
Units:

ingredients

directions

  • 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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RECIPE MADE WITH LOVE BY

@BoxOWine
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@BoxOWine
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"You must have nokedli with your chicken paprikas. Also make these little fluffy delights for stew or any dish with a nice thick gravy."
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  1. Ilona L.
    Is anyone else out there? I do not think so.
    Replies 2
  2. Ilona L.
    Sorry I meant advice.
    Reply
  3. Ilona L.
    I am of Hungarian background. My Mother and Grandmother always made chicken paprikas with galushka. The only product I can find similar is spaetzle which is not the same as galushka. Can anyone give me some advise?
    Replies 1
  4. sziklaioldnick
    I never put water in nokedli, just eggs and flour. You can alway adjust with more flour or eggs. Can make it by hand or by nokedli board. You can have it with gulyas, chicken paprikas or any kind of porkolt. You even have it with just scrambled eggs. Being hungarian, always with sour cream and even with paprika. I make nokedli at least twice a month.
    Replies 3
  5. Virginia G.
    My aunt would make these when I was a little girl. They always looked delicious. I'm so glad I found your recipe!
    Reply
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