Hungarian Dumplings (Nokedli)
- Makes4 to 6 servings
- Cook Time1 hour
- Active time plus cooling30 minutes active
- 3
The rustic, freeform Hungarian dumplings that are served alongside paprikash are called nokedli. They’re similar to German Spätzle, and, in fact, often are made with a Spätzle maker. But not to worry if you don’t own one. Many Hungarian cooks use a more rustic way of forming them by ladling the batter onto a small, smooth-surfaced cheese board or cutting board and scraping small bits of it into the boiling water. For the tenderest dumplings, be sure to let the batter rest for 30 minutes before use. Or, if convenient, refrigerate the batter for up to 24 hours, but bring to room temperature before making the nokedli. While the paprikash simmers is a good time to cook the dumplings.
Step 1
In a large bowl, whisk together the flour, nutmeg, 1 teaspoon salt and ½ teaspoon pepper. In a small bowl or liquid measuring cup, whisk the eggs and 1 cup water. Add the egg mixture to the flour mixture; whisk until the ingredients form a smooth batter. Cover and let stand at room temperature for 30 minutes. Meanwhile, line a rimmed baking sheet with kitchen parchment and mist with cooking spray.
Step 2
In a large pot, bring 4 quarts water to a boil. Stir in 1 tablespoon salt. Holding a small, smooth-surfaced wooden cutting board or cheese board above the water, ladle about 1 cup batter on the board (reduce the amount of batter if your board is very small). Using an offset spatula or butter knife, quickly scrape small bits of the batter, in narrow, ribbon-like sections, off the board into the boiling water. When all of the batter onto the board has been scraped into the water, set the board aside. Return the water to a boil and cook for 1 minute, stirring once or twice; the dumplings will float to the surface after about 30 seconds, before they are cooked through.
Step 3
Using a slotted spoon, scoop the dumplings out of the water, let excess water fall back into the pot, then distribute in an even layer on the prepared baking sheet. Cover with foil to keep warm, then cook the remaining batter in the same way.
