Nokedli Dumplings
Authentic Hungarian egg drop dumplings (nokedli / galuska): tender, irregular little bites scraped directly into salted boiling water, finished with melted butter.
Ingredients
- • 400g plain flour
- • 3 medium free-range eggs
- • 200ml cold water
- • 40g unsalted butter
- • 1 tsp fine salt
Preparation Steps
Whisk the eggs, cold water, and salt together in a mixing bowl. Add the flour and stir with a wooden spoon just until combined; do not overmix or the dumplings will become tough.
Bring a large pot of well-salted water to a rolling boil. Place a nokedli grater over the pot and scrape the loose batter through, or slice small pieces off a wet wooden cutting board directly into the water.
Boil the dumplings for 2 to 3 minutes until they all float to the surface of the boiling water. Cook for an additional minute to ensure the centres are tender.
Lift the dumplings out with a slotted spoon into a warm serving bowl. Immediately toss with melted butter to keep them light, fluffy, and separate.