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
