Hungarian Dumplings (Nokedli Recipe) | A Well-Seasoned Kitchen® (2024)

FAQs

What is the secret to perfect dumplings? ›

Overworking the mixture, thus having heavy dumplings is a common mistake people make. Dumplings need very gentle handling, so mix only until the ingredients are just combined, and if your recipe involves rolling them out with extra flour, avoid using too much.

Hungarian Nokedli (sometimes called Galuska) are small Central European dumplings that are closely related to German Spätzle. These miniature dumplings come together from simple ingredients, and are basically a free-form egg noodle. That's probably how American-style Paprika Chicken came to be served with egg noodles.

Nokedli is a traditional Hungarian dish consisting of boiled dumplings consisting of flour, water, salt, and eggs, that are sometimes enhanced with thyme and whole milk. They are similar in ingredients, flavor, and preparation to spaetzle and can be made with a spaetzle maker.

Serve nokedli with traditional Hungarian dishes or serve them with any dish you would serve with pasta or noodles. Top the nokedli with a hearty Bolognese sauce or serve the little dumplings with Swedish meatballs or Salisbury steaks.

It's the little things that really add flavor. Tip Three: Mix some dried herbs into your dumplings. Add a little bacon grease or poultry seasoning at the beginning of the simmer time. They're older, more "chickeny" and easy to work with.

Plain flour.

You don't need speciality dumpling flour to make these wrappers – regular plain, all-purpose flour is absolutely fine. You could also use bread flour if you have it.

In everyday language usage, the two names refer to the same product made from the same dough and are interchangeable. There is no clear distinction between how the two names are used, and usage varies from region to region (for example, in Alsace, knöple are typically larger than spätzle).

Somewhere between a noodle and a dumpling, spaetzle is a perfect springy, chewy carb to soak up meaty ragus or to bathe in soft egg yolks.

Taste: Spatzle taste similar to my beloved egg noodles, with the chewiness of a dumpling.

What are the 3 components of dumplings? ›

What are dumplings made of? The dumpling dough is made of three main ingredients: flour, water and salt.

Some families hide a coin inside one or more of the jiaozi, so someone may bite into something hard and discover a gold or silver coin inside their dumpling. Whoever finds the dumpling with the coin has good luck and will be lucky in the upcoming year.

The best side dishes to serve with Asian dumplings (East Asia) are ramen, tomato and egg stir fry, fried greens, chilli miso steamed aubergine, pork belly fried rice, cucumber salad (Oi Muchim), tahini miso noodles, and claypot tofu.

There are many "Hungarian peppers" - most notably those used to make paprika - but this time of year the term is understood to mean the pale green-ish yellow wax peppers. They are not as thick as the typical green / red / yellow peppers at the supermarket, but like those peppers, are a bit "pudgy".

Don't Overwork the Dumpling Dough

Stir everything together until the wet and dry ingredients are combined and you don't see any more dry flour. The dough might look a little lumpy, but that's okay! Overworking the dough is one of the easiest ways to end up with tough dumplings.

The starch in the dumplings thickens the broth, resulting in a rich stew that's impossible to resist.

Once your water is boiling, let your dumplings cook in the steam for about ten minutes. Don't remove the lid as letting the steam escape will disrupt the cooking process and result in undercooked dumplings, so keep that lid on!