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Nokedli (Dumplings)

Serves- 4 people
2 cups Flour
6 Eggs
1/4 tsp salt
Dumpling maker (optional, but recommended) - This usually looks like a metal plate with holes in it and should come with something to push dough through the holes. It should be large enough to be suspended over a pot.


In large bowl, mix flour and salt. Mix eggs into flour one at a time. Mix in water a little at a time until everything is completely mixed but is still hard to mix (dough should stick to sides of bowl). Let dough sit for 30 minutes. Bring a large pot of water to a boil over high heat. Add oil and some salt to the water. Before water boils, taste water to make sure it tastes slightly salty. Suspend dumpling maker over boiling water, drop dough into it. Quickly, push dough through wholes to create small dumplings. If you don't have a noodle maker- lightly suspend bowl of dough on the pot's side, with a spoon flick teaspoon sized chunks into boiling water. Be very careful, your arms will get very tired, very quickly and you might burn yourself. For years I made noodles this way, and I hated every minute of it. Cook dumplings until bubbles form and rise to the top. The dumplings will also be bloated. This happens quickly, usually within a few minutes. Strain dumplings, rinse them slightly and place in serving dish. Mix in a little oil or butter to keep them separated. Best served with paprikas.

Written by:
Mariann Krizsan

Developed by:
Generations of Hungarians, but most recently my Mom, Ilona Krizsan

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