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–+ servings
Nokedli Recipe

Nokedli Recipe

Nokedli, often referred to as spaetzle in some regions, is a delightful and soft Hungarian dumpling made primarily from wheat flour and eggs. It’s a dish that many families cherish, often passed down through generations. 
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Prep Time: 10 minutes
Cook Time: 10 minutes
Course: Side Dish
Cuisine: Hungarian
Keyword: Nokedli Recipe
Servings: 4
Author: Contributor One

Equipment

  • Large pot
  • Whisk
  • Colander
  • spoon or spaetzle maker

Ingredients

  • To whip up this delightful nokedli gather the following ingredients:
  • - 2 large eggs
  • - 3/4 cup of sparkling water for a lighter texture
  • - 1/2 teaspoon of sea salt
  • - 2 cups of all-purpose flour
  • - 1 tablespoon of fresh parsley for a vibrant touch
  • - A large pot filled with salted boiling water
  • Feel free to get creative by incorporating your favorite herbs or spices for added flavor!

Instructions

Step 1: Prepare the Water

  • Start by bringing a large pot filled with salted water to a rolling boil. The salt helps to flavor the nokedli, so don’t skip this step.

Step 2: Whisk Together the Wet Ingredients

  • In a mixing bowl, crack open your eggs and add the sea salt. Then, pour in the sparkling water. Grab a whisk and beat the mixture until it’s well combined. You want this to be frothy and light.

Step 3: Gradually Incorporate the Flour

  • Now it’s time to add the flour. Gently fold it in, little by little, until you achieve a soft and slightly sticky dough. Avoid over-mixing; it’s okay if it appears lumpy.

Step 4: Allow the Dough to Rest

  • Cover the bowl with a clean kitchen towel and let the mixture rest for about 10 minutes. This resting time allows the gluten to relax, giving the dough a softer texture.

Step 5: Rewhip the Mixture

  • After the dough has rested, whisk it again. This will ensure a light and fluffy texture for your nokedli.

Step 6: Drop the Dough into Boiling Water

  • Using a spoon or a spaetzle maker (if you have one), drop small spoonfuls of dough into the boiling water. Dipping the spoon in the hot water helps the dough to fall off easily.

Step 7: Cooking the Nokedli

  • Watch closely as the dumplings cook; they’ll start to float to the top when they’re done. This should take only a few minutes.

Step 8: Drain and Rinse

  • Once they’re floating, use a large slotted spoon or a colander to remove the dumplings from the water. Give them a quick rinse under cold water to stop the cooking process.

Step 9: Finish with Flavor

  • You can serve them right away or heat them in a frying pan with a bit of melted butter to add richness. If you choose to fry them, keep an eye on them; the goal is to warm them through without getting too browned.

Step 10: Serve with Your Favorite Dish

  • Plate these little dumplings alongside your favorite main course, be it chicken paprikas, beef stew, or vegetables.

Notes

- Watch the water: Ensure the water remains at a gentle boil when adding the dough. If it’s boiling too vigorously, it can break apart the dumplings.
- Don’t overcrowd: If your pot is small, consider cooking the nokedli in batches to avoid overcooking them.
- Adjust the consistency: If your dough feels too thick, add a little more sparkling water. If it’s too thin, sprinkle in a bit more flour.
- Storage tip: Store leftover nokedli in an airtight container without rinsing them. They can be refrigerated for up to 3 days.
Tried this recipe?Let us know how it was!