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Nokedli
Hungarian egg dumplings — the small, soft pillows served alongside paprikash and goulash. Pressing the batter through a grater or colander directly into the boiling water gives nokedli their small, irregular dumpling shape instead of one solid mass.
Ingredients
Instructions
Mix flour, eggs, water and salt into a thick batter. Rest 10 minutes.
Bring a large pot of salted water to a boil.
Press batter through a nokedli grater or colander with large holes directly into boiling water.
Cook 2–3 minutes until dumplings float and are cooked through. Drain.
Toss with melted butter. Serve immediately.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
