Instructions
1️⃣ Make the batter
- In a bowl, whisk together eggs, water (or milk), and salt.
- Gradually add flour, stirring until a thick, sticky batter forms. It should be looser than bread dough but not runny.
- Rest batter for 5–10 minutes while you heat water.
2️⃣ Cook the nokedli
- Bring a large pot of salted water to a boil.
- Using a nokedli/spätzle maker, colander with large holes, or even a cutting board and knife, drop small bits of batter into the boiling water.
- Stir gently so they don’t stick together.
- Cook until dumplings float to the top (about 2–3 minutes).
3️⃣ Drain & serve
- Scoop out with a slotted spoon and drain well.
- Toss with butter to keep them from sticking.
💡 Hungarian tips:
- Nokedli taste best when freshly cooked — they lose their texture if left too long.
- If you don’t have a dumpling maker, spread the dough on a wet cutting board and scrape small strips into the water.
- For a softer bite, use half water, half milk in the batter.
If you want, I can give you a Chicken Paprikash with Nokedli recipe so you can pair them just like in a traditional Hungarian Sunday lunch.