Nokedli (Hungarian egg dumplings)
- 1 1/2 cup flour, sifted
- 2 large eggs
- 1/4 teaspoon salt
- Water (about ½ cup)
- 1 tablespoon vegetable oil
- Butter or olive oil
Nokedli (Hungarian egg dumplings)
Featured in the Honolulu Star-Advertiser on July 20, 2011.
Ingredients:
Directions:
- In a large pot, fill with water and heat to a rolling boil.
- Add oil to prevent dumplings from sticking together.
- In a medium bowl, add flour and make a well.
- Add eggs and salt, and mix with a wooden spoon.
- Add water as needed to make a soft dough.
- Do not over mix.
- Form dough into a large ball and place on moistened cutting board.
- With a small spoon or paring knife, cut 1-inch by ¼ -inch pieces of dough and drop into the boiling water.
- Dipping the spoon or knife into the boiling water from time to time will keep the dough from sticking to it.
- Do not crowd the nokedli, instead make several batches.
- The nokedli is cooked when it rises to the top.
- Drain well.
- Place dumplings in a serving bowl and lightly coat with butter or olive oil.
Makes 4 servings.
Approximate Nutrient Analysis per serving (not including drizzled butter or oil):
220 calories, 6 g fat, 1 g saturated fat, 105 mg cholesterol, 200 mg sodium, 35 g carbohydrate, 1 g fiber, 2 g sugar, 8 g protein
