- Why did the dumplings turn out hard?
- Probably too much flour went into the dough, or you boiled them too long. The dough should be soft when raw.
- What should I do if they stick together?
- Rinse the boiled dumplings with cold water and toss with a little oil or fat before adding to the eggs.
- Can it be made in advance?
- The dumplings can be boiled in advance, but only cook them with the eggs immediately before serving, otherwise they will dry out.
Carrot sambar
Yoghurt kebab
Spicy pho
Smoked BBQ Wild Boar Leg
Chocolate & orange cake
Omurice bowl with traditional miso soup
Peach Strudel
Momos with curry sauce
Apple Pie Ravioli
Kibbeh nayyeh
Chestnut tangsuyuk
Baked Falukorv with mustard and onion
Risi e bisi
Mumbai street style pav bhaji
Boiled Sweet Potato with Chilli and Coriander
Kebab in pita
Homemade Italian ciabatta rolls
Sacher waffles
Cheesy Cornbread (Proja) with Feta
Misozuke
Carrot sambar
Yoghurt kebab
Spicy pho
Smoked BBQ Wild Boar Leg
Chocolate & orange cake
Omurice bowl with traditional miso soup
Peach Strudel
Momos with curry sauce
Apple Pie Ravioli
Kibbeh nayyeh
Chestnut tangsuyuk
Baked Falukorv with mustard and onion
Risi e bisi
Mumbai street style pav bhaji
Boiled Sweet Potato with Chilli and Coriander
Kebab in pita
Homemade Italian ciabatta rolls
Sacher waffles
Cheesy Cornbread (Proja) with Feta
Misozuke
Hungarian egg dumplings (Tojásos nokedli)
Egg dumplings (nokedli) are one of the most comforting, rustic dishes of Hungarian cuisine, the secret of which lies in its simplicity and the play of textures. The perfect nokedli is not regular, but rustic and slightly springy, meeting the soft, creamy scrambled eggs in the frying pan. This dish is best when the dumplings are freshly boiled and immediately placed onto hot fat, where the egg just 'catches' them, coating every single piece in a silky layer.
Ingredients
300
g
Plain flour (BL55)
2
pcs
Eggs (for the dough)
4
pcs
Eggs (to scramble)
150
ml
Cold water
1
tsp
Salt
2
tbsp
Lard or sunflower oil
1
bunch
Fresh parsley
Shopping List (0)
Equipment Needed
- Large pot (for boiling the pasta)
- Nokedli maker/grater (or chopping board and knife for the traditional method)
- Large frying pan (for combining)
- Slotted spoon
Allergen Information
Cereals containing gluten
Eggs
Instructions
1
✓
Put water on to boil in a large pot and salt it generously.
Tip: The water must be boiling rapidly by the time the dough is ready. Salt raises the boiling point of the water and seasons the pasta.
2
✓
Mix the flour with the salt, the 2 eggs, and the water. Only mix until the ingredients just come together; it doesn't matter if it's a bit lumpy.
Tip: Do not overwork the dough, as the gluten structure in the flour will become too strong and the dumplings will be rubbery. (Gluten formation).
3
✓
Push the dough through a nokedli maker (spätzle maker) into the boiling water. When the dumplings rise to the surface of the water, cook for another 1 minute.
Tip: If you don't have a maker, you can cut the dough into the water from a wet chopping board with a knife. The dumplings will swell from the heat.
4
✓
Drain the dumplings and rinse with cold water to stop the cooking.
Tip: Cold water washes the excess starch off the surface so they won't stick.
5
✓
Heat the fat in a frying pan, toss in the drained dumplings, and stir to heat through.
Tip: The fat coats the grains, and delicious roasted bits can form on them.
6
✓
Lightly beat the remaining 4 eggs with salt, then pour over the hot dumplings. Stir until the egg begins to set but remains creamy.
Tip: Remove from the heat before the egg completely solidifies. The residual heat finishes the cooking, keeping it juicy (coagulation).
7
✓
Serve immediately, sprinkled with fresh, chopped parsley.
Tip: It is most delicious with pickles, for example, lettuce in vinegar dressing.
Recipe FAQ
Ingredients
- 300 g Plain flour (BL55)
- 2 pcs Eggs (for the dough)
- 4 pcs Eggs (to scramble)
- 150 ml Cold water
- 1 tsp Salt
- 2 tbsp Lard or sunflower oil
- 1 bunch Fresh parsley