Tojásos Nokedli (Hungarian Dumplings with Eggs)
A recipe for Tojásos Nokedli (Hungarian Dumplings with Eggs)! Small pasta dumplings are coated in beaten eggs and served with lettuce.
Servings 4 -6 Servings
Ingredients
Lettuce:
- 3 cups (710 milliliters) water
- 1/4 cup (60 milliliters) white wine vinegar
- 1 tablespoon (12 grams) granulated sugar
- 1 teaspoon salt
- 1 small head lettuce Butter, Romaine, Iceberg
Nokedli:
- 3 cups (375 grams) all-purpose flour
- 1 teaspoon salt
- 8 large eggs divided
- 1 cup (240 milliliters) milk
- Freshly ground black pepper to taste
- 2 tablespoons (30 milliliters) vegetable oil or duck fat
Instructions
To prepare the lettuce:
- In a large bowl, whisk together the water, vinegar, sugar, and salt.
- Wash and separate the lettuce leaves, then place in the bowl of water. Set aside while you prepare the nokedli.
To make the Nokedli:
- In a large bowl, combine the flour and salt.
- Make a well in the center. Add 4 of the eggs and the milk. Stir together with a wooden spoon to form a thick batter.
- Bring a large pot of salted water to a boil. Decrease to a simmer over medium heat.
- Place a spaetzle press or large holed colander over the pot and fill with batter.
- Slide the press back and forth or use a wooden spoon to press the batter through the holes of the colander to create the dumplings.
- Stir gently to remove any pieces from the bottom of the pot. Cook until they float to the top, remove with a strainer, and drain. Transfer to a large bowl.
- Repeat with remaining batter.
- In a medium bowl, beat together the remaining 4 eggs. Season with a pinch of salt and freshly ground black pepper.
- Remove the lettuce leaves from the water.
- In a large pan, drizzle the vegetable oil over medium heat. Add the cooked dumplings. Once heated through, pour in eggs. Stir continuously just until the eggs are barely set.
- Serve immediately with the lettuce leaves.