The Best Nokedli Recipe (Hungarian Dumplings)
Learnhow to make Nokedli or Hungarian dumplings, the perfect side dish forpaprikash, goulash, or pörkölt. A fool-proof nokedli recipe for the bestdumplings.
Servings: 4
Calories: 235kcal
Ingredients
- 4 eggs medium Germany, large US
- 2 tablespoons smetana/ Greek yogurt/sour cream
- ½ teaspoon fine sea salt
- 180 g all-purpose flour + or - 1 tablespoon 6.5 oz/ 1 ½ cups (Note 1)
Instructions
- Beat the eggs and the sour cream/ yogurt/ smetana with a fork.
- Add the salt and slowly start adding the flour while beating with the fork and incorporating the flour until smooth.
- Adjust batter: Depending on the size of your eggs, you might need one extra tablespoon of flour. Or ½ - 1 tablespoon less if your eggs are small. See the pictures; that is the batter consistency that you should achieve. The batter should be relatively thick and slowly fall off the fork.
- Boil water: Bring a large pot of water to a boil. Add about ½ tablespoon salt to the boiling water. Turn the heat down and let it come to a simmer.
- Cook nokedli: Add the nokedli to the water using a teaspoon, which should only be half full with batter. Let the nokedli simmer on low heat for about 10 minutes. Drain well.
Notes
- I recommend weighing the flour, it’s all about the balance between the dry and the wet ingredients, and slight variations are not optimal. A digital kitchen scale will give you the most precise measure ensuring the best results (Amazon affiliate link).
Nutrition
Serving: 1g | Calories: 235kcal | Carbohydrates: 35g | Protein: 11g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Cholesterol: 186mg | Sodium: 336mg | Fiber: 1g