Nokedli (Hungarian ‘Dumplings’)


Date Published: March 19th, 2021 | Last Updated: March 19th, 2021
Author: Abby |Category: basics, easy, < 30mins, sides
Serves: 2 | Prep time: 15 mins | Cook time: 5 mins

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Get ready to make the quickest and easiest “pasta” you’ve ever made. Nokedli is a Hungarian “dumpling” which I can best describe as a gnocchi but slightly squishier and fluffy. It’s made with only 4 ingredients and takes 15 minutes to whip up and a few minutes to cook. It’s so easy and versatile, you may never want to buy pasta again. They may not be the most beautiful, but you just can’t beat the texture of a fresh pasta at such minimal effort. You can make them as big or as small as you like. It’s fantastic sautéed in a dish or tossed in something saucy to soak up the flavour. My new favourite way to have it is mixed in a rich creamy mushroom sauce. This recipe makes 2 servings but if you’re tossing it in a dish with lots of other ingredients such as meat or veggies, it will easily bulk it up to 4 portions.

As an Asian person, the term “dumpling” has always been known to me as pockets of meat wrapped in a thin dough so it confused me greatly when I learned that the European definition of “dumpling” is generally an overarching term for a dough without any filling. European dumplings can vary greatly in ingredients and textures and can be vastly different between different regions and countries. I was actually low-key disappointed when Toby first told me he was going to make Czech dumplings and it ended up being a bread dough 😂. I still find it weird to use the term ‘dumpling’ for anything else but Asian-style dumplings but I’m sure I’ll adjust.

I first came across the idea of making nokedli through my friend’s oma’s recipe for Pumble and Knockle which is a simple hearty Hungarian dish of paprika potatoes cooked in buttery bread. She made hers without any egg which I thought was a bit dense so I went hunting for more traditional nokedli recipes and put this one together (food.com and venturists.net had a couple good ones that I based this one off of).

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • 1 egg
  • 1/4 tsp salt
  • 1/3 cup (80ml) water
  • ~1 cup (~150g) all-purpose flour (you may not need the whole cup)

Directions:

In a mixing bowl beat together the egg, salt and 1/3 cup water.

Add in the flour gradually to the bowl, mixing with a fork, until you get a thick sticky dough – it should be roughly thicker than cake batter (you may not need to use the entire cup of flour). Set aside to rest for 10 mins.

While the dough is resting, boil a medium pot of water with 1-2 teaspoons of salt. When the dough has rested, mix it around one more time and drop half a teaspoon of dough into the boiling water at a time. (Tip: lower the spoon into the boiling water for the dough to release from the spoon). When the dough floats to the top, it’s ready (2-3 minutes). Strain and ready to use!

Note: you may want to cook your nokedli in batches to not overcook them or get someone to help you spoon the dough into the pot so they all go into the pot faster.

If you’re not using them right away, rinse them in cold water to prevent them from sticking together. Otherwise if you’re serving it in a sauce, you can add them directly in the finished sauce and serve.

Nokedli tossed in a creamy mushroom sauce 🙂 mmmm

Summarized Recipe:

Nokedli (Hungarian ‘Dumplings’)

Date Published: March 19th, 2021 | Last Updated: March 19th, 2021
Author: Abby |Category: basics, easy, < 30mins, sides
Serves: 2 | Prep time: 15 mins | Cook time: 5 mins

Ingredients:

  • 1 egg
  • 1/4 tsp salt
  • 1/3 cup (80ml) water
  • ~1 cup (~150g) all-purpose flour (you may not need the whole cup)

Directions:

  1. In a mixing bowl beat together the egg, salt and 1/3 cup water.
  2. Add in the flour gradually to the bowl, mixing with a fork, until you get a thick sticky dough – it should be roughly thicker than cake batter (you may not need to use the entire cup of flour). Set aside to rest for 10 mins.
  3. While the dough is resting, boil a medium pot of water with 1-2 teaspoons of salt. When the dough has rested, mix it around one more time and drop half a teaspoon of dough into the boiling water at a time. (Tip: lower the spoon into the boiling water for the dough to release from the spoon). When the dough floats to the top, it’s ready (2-3 minutes). Strain and ready to use!
    • Note: you may want to cook your nokedli in batches to not overcook them or get someone to help you spoon the dough into the pot so they all go into the pot faster.
    • If you’re not using them right away, rinse them in cold water to prevent them from sticking together. Otherwise if you’re serving it in a sauce, you can add them directly in the finished sauce and serve.

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