Nokedli - Hungarian Dumpling |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The perfect companion to chicken paprikash, why buy pasta when you can make this so quickly and easily Ingredients:
2 cups flour |
1/3 cup water |
large pinch of salt |
(pepper if wished) |
2 eggs |
Directions:
1. Mix flour and seasonings.
2. Beat egg and add a little water
3. Mix flour with egg until you get an elastic moist dough
4. Add further water as necessary
5. Have a pot of boiling, salted water ready
6. Put the dough on a wet wooden board
7. Get your favourite kitchen knife and stick the blade briefly in the boiling salted water
8. Turn down the temperature a little so that the water does not boil too vigorously
9. Cut a line of the end of the dough just under finger thick
10. Pull away from the rest of the dough and cut pieces from the line, about 3/4'' to 1'' long and scrape off the board into the water (resist the temptation to make them bigger)
11. Keep on cutting and dip your knife into the water occasionally to prevent sticking
12. When all the nokedli is in the water allow to simmer until it all rises to the top
13. Drain the cooking water and serve
14. (*** Special tip*** keep the cooking water for your next Hungarian onion soup)
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