Nokedli - Hungarian dumpling

Nokedli or Spätzle are a popular addition to various types of stews and dishes in Hungary and several neighboring countries in Central Europe. They can also be used in soups such as Hungarian Goulash Soup .

The batter contains few ingredients and doesn't take long to make!

The amount of wheat flour in the batter depends on the size of the eggs and the type of flour used. Try making the dough according to the recipe below, but adjust the amount of flour if necessary. The consistency of the batter should be quite loose (but not wet) and should be able to slowly drip from the spoon. This batch is enough for about 4-6 servings!

Ingredients:

2 eggs

1 cup water

about 5-6 dl wheat flour

1 pinch of salt

1 stick of butter

Do this:

Beat the eggs in a large bowl and add the water and salt. Add the flour while stirring until the right consistency is achieved. The batter should be loose enough (but not wet) that it can slowly drip off the spoon.

Bring a large pot of simmering water to a boil and use a Spaetzle iron by placing it across the top of the saucepan. Carefully pour the Nokedli batter into the small plastic container without a bottom and slowly pull back and forth over the iron. This will cause small lumps of batter to drip into the water. Repeat the procedure until the batter is gone.

Fish out the Nokedlin when the small dumplings have floated to the surface with a large Slotted spoon . Transfer to a bowl and add a knob of butter, which is allowed to melt so that the Nokedlin does not stick together.

Nokedli is an obvious accompaniment to the Hungarian meat stew Pörkölt .

Enjoy your meal!🇭🇺

Tasty meal!🇸🇪