Instructions:
- Make the batter
- In a bowl, mix flour and salt.
- Add eggs, water, and oil/butter.
- Beat with a wooden spoon until smooth and stretchy (the dough should be thick but pourable).
- Let rest for 10 minutes.
- Cook the dumplings
- Bring a large pot of salted water to boil.
- Using a nokedli/grater tool (or colander with large holes), press batter into the boiling water.
- Dumplings will sink, then float up in 1–2 minutes when cooked.
- Drain & finish
- Remove with a slotted spoon, drain well.
- Toss with a little butter to prevent sticking.
✨ Tips & Serving Ideas:
- Serve alongside Paprikás Csirke (Chicken Paprikash), beef stew, or mushroom paprikash.
- If you don’t have a nokedli maker, use a large-holed cheese grater, colander, or even cut small pieces of dough with a spoon.
- For extra flavor, toss finished nokedli in buttered breadcrumbs or even grated cheese.
Would you like me to pair this with the classic Chicken Paprikash recipe so you have the full Hungarian comfort meal together? 🇭🇺🍗