Nokedli are small Hungarian drop-dumplings that are typically used like noodles in stews and saucy dishes. A versatile base for many dishes, nokedli can be sautéed simply in butter with herbs and eaten on their own. A favorite with paprikash or goulash, these dumplings are a central part of Hungarian cuisine.
Recipe Servings: 4
Prep Time
20 minutes
+ 10 minutes resting
+ 10 minutes resting
Cook Time
20 minutes
Total Time
50 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- Bring 10 cups of water and 1 tablespoon salt to a boil in a large pot.
- Whisk together eggs, remaining salt, and ¾ cup water in a medium bowl.
- Gradually beat in flour to form a soft, sticky dough.
- Mix in parsley. Cover and let rest for 10 minutes.
- Beat mixture again.
- Put half the dough in a colander or pasta drainer held over pot of boiling water. Push dough through holes so that they fall into the water.
- When the mini dumplings float up, remove them. Run them through cold water to stop the cooking process. Repeat with the rest of the dough.
- Serve nokedli with a rich soup, or quickly toss in browned butter and serve as a side.
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