Nokedli (Hungarian Egg Dumplings)
In short: Small, soft egg dumplings dropped into boiling water and tossed in butter, the classic side for Hungarian paprika stews and sauces. It takes about 30 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 15 min
- Resting
- 15 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 380 kcal
Nokedli are the small, soft dumplings that go with nearly every Hungarian stew and sauce, from chicken paprikás to pörkölt. The batter is a loose mix of flour, eggs, water and salt that is pressed or scraped through a colander or a nokedli sieve into boiling water. They cook in about 3 minutes and are then drained and tossed in butter. They soak up sauce well, and the batter takes only a few minutes to beat.
Instructions
- Mix the flour and salt in a large bowl. Make a well, add the eggs and pour in the water.
- Beat with a wooden spoon for 3 to 4 minutes until the batter is smooth, glossy and blistered with air bubbles. It should be thicker than pancake batter and drop slowly from the spoon.
- Rest the batter for 15 minutes. Meanwhile, bring a wide pot of well-salted water to a boil.
- Hold a colander with large holes (or a nokedli press) over the pot, pour in a portion of batter and press it through with a spatula so the drops fall into the water. Or scrape small pieces from a wet board with a knife.
- Cook for 2 to 3 minutes, until the dumplings float to the surface and are firm. Lift them out with a slotted spoon into a bowl.
- Toss at once with the butter so they do not stick, and serve hot.
Tips
- Keep the batter thick enough to hold its shape in the colander but loose enough to drop through. Add a spoonful of flour or water to adjust.
- Cook the dumplings in batches so the water stays at a boil. For a crisper finish, fry the cooked nokedli in butter until golden.
Questions and answers
What is the difference between nokedli and spaetzle?
They are very close relatives. Nokedli are the Hungarian version, usually slightly larger and softer, and are served with paprika sauces. Spaetzle are the German and Austrian equivalent.
Can I make nokedli ahead of time?
Yes. Cook, drain and toss them with oil or butter, then refrigerate for 2 days. Reheat in a skillet with butter until hot.
Do I need a special tool to make nokedli?
No. A colander with large holes and a spatula works well, or scrape the batter off a wet cutting board with a knife into the water.
How long does it take to make Nokedli (Hungarian Egg Dumplings)?
About 30 min in total: 15 min of preparation and 15 min of cooking.
How many calories are in Nokedli (Hungarian Egg Dumplings)?
About 380 kcal per serving, with 12 g of protein, 58 g of carbohydrates and 11 g of fat. These values are estimates.
Nutrition per serving
| Calories | 380 kcal |
|---|---|
| Protein | 12 g |
| Carbohydrates | 58 g |
| Fat | 11 g |
| Fiber | 2 g |
| Sugar | 1 g |
| Sodium | 650 mg |
Estimated values, calculated from the ingredients.
