How to Make Traditional Hungarian Nokedli Dumplings

  • 01 of 10

    Here Is What You Will Need to Make Zsolt's Hungarian Nokedli Dumplings

    Hungarian Nokedli Dumplings
    Hungarian Nokedli Dumplings. © 2009 Barbara Rolek licensed to About.com, Inc.
    • 2 cups all-purpose flour
    • 1 teaspoon salt
    • 4 large eggs
    • 3/4 to 1 cup water
    • A noodle grater or colander

    Note: Here is the nokedli recipe in its entirety.

    Continue to 2 of 10 below.
  • 02 of 10

    Zsolt Vegh Loves to Cook

    Zsolt Vegh with Chicken Paprikash and Nokedli
    Zsolt Vegh with Chicken Paprikash and Nokedli. © 2009 Barbara Rolek licensed to About.com, Inc.

    Zsolt Vegh of Northwest Indiana loved to watch his mother cook in his hometown of Tatabanya, Hungary. By the time he was 14, he was cooking right alongside his mother. He left his beloved homeland for the United States in 1987 and brought his cooking and sausage-making skills with him. Today, he combines his culinary talents with another artistic endeavor -- high-end furniture construction made the old-fashioned way with mortise and tenons and wooden peg doweling. Here Zsolt holds his homemade ch...MOREicken paprikash over nokedli.

    Continue to 3 of 10 below.
  • 03 of 10

    Stir Eggs into Flour for Hungarian Nokedli Dumplings

    Eggs Being Added to Flour for Hungarian Nokedli Dumplings
    Eggs Being Added to Flour for Hungarian Nokedli Dumplings. © 2009 Barbara Rolek licensed to About.com, Inc.
    1. Put a large saucepan of water on to boil. Add 1 teaspoon salt and 1 tablespoon vegetable oil to the water.
    2. In a large bowl, mix together 2 cups all-purpose flour and 1 teaspoon salt. Stir in 4 large eggs.
    Continue to 4 of 10 below.
  • 04 of 10

    Add Water to the Hungarian Nokedli Dumpling Mixture

    Water Being Added to Hungarian Nokedli Dumpling Dough
    Water Being Added to Hungarian Nokedli Dumpling Dough. © 2009 Barbara Rolek licensed to About.com, Inc.
    1. Add 3/4 to 1 cup water or enough to make a wet, pourable dough.
    Continue to 5 of 10 below.
  • 05 of 10

    Hungarian Nokedli Dumpling Dough Should Be Lumpy

    Stirring the Hungarian Nokedli Dumpling Dough
    Stirring the Hungarian Nokedli Dumpling Dough. © 2009 Barbara Rolek licensed to About.com, Inc.
    1. Don't beat the dough smooth. It should be lumpy and look like cottage cheese.
    Continue to 6 of 10 below.
  • 06 of 10

    The Hungarian Nokedli Dumpling Dough Is Ready to Be Cooked

    Hungarian Nokedli Dumpling Dough Ready to Be Cooked
    Hungarian Nokedli Dumpling Dough Ready to Be Cooked. © 2009 Barbara Rolek licensed to About.com, Inc.
    1. Let the dough rest while the water comes to a boil. The dough should be cooked in three batches.
    Continue to 7 of 10 below.
  • 07 of 10

    Place a Noodle Grater Over Boiling Water to Make Hungarian Nokedli Dumplings

    Noodle Grater Placed Over a Pot of Boiling Water
    Noodle Grater Placed Over a Pot of Boiling Water. © 2009 Barbara Rolek licensed to About.com, Inc.
    1. Place a noodle grater over the pot of boiling water.
    Continue to 8 of 10 below.
  • 08 of 10

    Push the Hungarian Nokedli Dumpling Dough Through the Noodle Cutter

    Hungarian Nokedli Dumpling Dough Being Passed Through a Noodle Cutter
    Hungarian Nokedli Dumpling Dough Being Passed Through a Noodle Cutter. © 2009 Barbara Rolek licensed to About.com, Inc.
    1. Lay a portion of the dough in the square section of the grater and move it back and forth over the grater. Zsolt prefers to use a flat grater and a wooden spoon. Repeat until you have used a third of the dough. Stir the nokedli so they don't stick to the bottom of the pot.
    Continue to 9 of 10 below.
  • 09 of 10

    Hungarian Nokedli Dumplings Are Almost Done When They Rise to the Surface

    Hungarian Nokedli Dumplings Cooking
    Hungarian Nokedli Dumplings Cooking. © 2009 Barbara Rolek licensed to About.com, Inc.
    1. After the nokedli rise to the surface, cook an additional minute or so. Taste one for doneness.
    Continue to 10 of 10 below.
  • 10 of 10

    Remove Hungarian Nokedli Dumplings from Water with a Sieve

    Hungarian Nokedli Dumplings Being Drained
    Hungarian Nokedli Dumplings Being Drained. © 2009 Barbara Rolek licensed to About.com, Inc.
    1. Using a sieve or slotted spoon, transfer the cooked nokedli to a bowl with a little vegetable oil at the bottom. Stir to coat the dumplings so they don't stick together. Repeat with the remaining dough in two more batches.
    2. Serve in soup or with stews. Leftovers can be refrigerated or frozen with good result.