Instructions:
- Cook and mash potatoes:
- Boil whole, peeled potatoes until tender.
- Mash thoroughly while still warm. Let them cool slightly.
- Make the dough:
- Mix the mashed potatoes with egg and salt.
- Gradually add flour until a soft, slightly sticky dough forms.
- Shape the dumplings:
- On a floured surface, roll the dough into long ropes about ½ inch (1–1.5 cm) thick.
- Cut into 1-inch (2–3 cm) pieces.
- Optionally, roll each piece lightly between your hands to smooth.
- Cook the dumplings:
- Bring a large pot of salted water to a boil.
- Drop the dumplings in gently, stirring to prevent sticking.
- Cook until they float to the surface (about 3–4 minutes).
- Remove with a slotted spoon and drain.
- Coat and serve:
- Toast breadcrumbs in butter until golden.
- Toss the cooked dumplings in the buttery breadcrumbs.
- Sprinkle with sugar for a dessert version, or serve plain as a side dish.
✨ Serving suggestions:
- Sweet: Sprinkle with sugar, cinnamon, and a pat of butter.
- Savory: Serve with chicken paprikash, mushroom sauce, or sautéed onions.
Ashley, do you want me to also give a version filled with plums or jam? That’s another traditional way Hungarians enjoy Nudli as a dessert.