So, my family has Hungarian heritage but we don’t really “do anything Hungarian,” per say. But over the years, my mom has passed down some Hungarian recipes that her mom, and her Hungarian great grandmother passed down to her when she came over from Hungary through Ellis Island during the World War.
One of the most recent recipes that I have learned to cook is Hungarian Nokedlis! (It is pronounced “new-ga-lee” in case you are confused on how to say it.) These are technically little dumplings. My mom calls it a “poor persons meal” because it is cheap and super easy to make. A lot of Hungarian recipes I know are like this as well because they require very few, inexpensive ingredients and they don’t take a lot of time to prepare.
All you need is a boiling pot of water, a small spoon, a strainer, one egg, one cup of flour, a little salt and less than a cup of water.
First, start by combining the egg and the flour in bowl together while you put a pot of water on the stove to boil. Put a dash of salt into the water to boil to add a tiny bit of extra flavor.
Now, there is no exact science to exactly how much water you need per batch of Nokedlis, so slowly start to add a little water here and there as you are mixing the flour and the egg together. Your goal is to create a sort of paste with the three ingredients.
If your mixture is still hard and crumbly like the above picture, continue to add a little more water and keep mixing.
Eventually your mixture will become a paste like the image below…
Next, is the fun part- my favorite part. Take your little spoon and scoop some of your doughy paste to make a little half a ball sort of shape. The smaller the better.
Then, drop your spoon into the boiling pot of water until the doughy paste slips off on its own. Keep repeating until all the dough is gone.
As you are dipping your dough into the boiling water, some of the other little Nokedlis will start to float to the top, which is your goal.
Once every little Nokedli has floated to the top, take a large spoon and scoop them all out into a strainer.
Since Nokedlis do not have much flavor, I personally add mine to a crock pot with pork and sauerkraut (as shown in the featured image of this blog post). I let them sit in the crock pot for a little bit of time so they soak up the flavors of the pork and the sauerkraut and taste even better. But you can actually add these to any meal to enhance them and give them some flavor to soak up.
Now you can feel like a Hungarian and enjoy!
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