A recipe for Tojásos Nokedli (Hungarian Dumplings with Eggs)!
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Nokedli are little Hungarian pasta similar to Spaetzle in Germany and Nocken in Austria. They make a wonderful side dish to Hungarian stews, but are also great on their own. Tojásos Nokedli is a simple dish that combines these little dumplings with lightly scrambled eggs. It comes together in 30 minutes and is the perfect meal to make if you need to use up a lot of eggs at once.
To form the Nokedli, you can use a Spaetzle Press or Colander. I bought my Spaetzle press in Germany, but they are also available on Amazon: Norpro 3129 Stainless Steel Spaetzle Maker. If you use a colander, make sure it is one with holes large enough to allow to batter to press through with the help of a wooden spoon.
Tojásos Nokedli (Hungarian Dumplings with Eggs) Recipe
Adapted from Zsuzsa in the Kitchen
Tojásos Nokedli (Hungarian Dumplings with Eggs)
- 3 cups all-purpose flour
- 8 eggs divided
- salt to taste
- 1 cup milk
- 1 teaspoon plus 3 tablespoons vegetable oil divided
- In a large bowl, mix together flour, 4 eggs, about 1/4 teaspoon salt, and milk with a wooden spoon until thoroughly combined.
- Bring a large pot of water to a boil. Pour in 1 teaspoon of oil.
- Transfer the batter to a spaetzle maker or a colander with large holes and place over the boiling water. Slide the press back and forth or use a wooden spoon to press the batter through the holes of the colander. Stir gently to remove any pieces from the bottom of the bot. Cook until they float to the top, remove with a strainer, rinse with cold water, and drain.
- In a medium bowl, beat together remaining 4 eggs. Season with salt.
- In a large pan, drizzle 3 tablespoons oil over medium heat. Add the cooked dumplings. Once heated through, pour in eggs. Stir continuously until all the eggs are cooked.
- Serve immediately.