Instructions:
- Prepare potatoes
- Boil potatoes with skins on until tender.
- Drain, peel, and mash or rice them while still warm. Let cool slightly.
- Make dough
- Mix mashed potatoes with egg, salt, butter, and just enough flour to form a soft, pliable dough.
- Avoid adding too much flour, or dumplings will be heavy.
- Shape nudli
- On a floured surface, roll dough into ropes about ½ inch (1.5 cm) thick.
- Cut into 1-inch (2–3 cm) pieces, then roll each into a little log with pointed ends.
- Cook
- Bring a large pot of salted water to a boil.
- Drop nudli in batches; when they float to the surface, cook another 1–2 minutes.
- Remove with a slotted spoon.
- Prepare coating
- For breadcrumb coating: toast breadcrumbs in melted butter until golden. Toss cooked nudli in it.
- For poppy seed version: mix ground poppy seeds with powdered sugar and coat dumplings after boiling.
- Serve
- Best enjoyed warm, sometimes with a dollop of apricot or plum jam on the side.
🍽️ Tradition tip:
Nudli is often served as a dessert after a soup in Hungary, but many families eat it as a main dish on its own.
Ashley, would you like me to also give you the recipe for Shlishkes (the Jewish-Hungarian version of nudli that’s coated in breadcrumbs but usually savory)?