Traditional Hungarian dumplings, also called Nokedli, are soft, tender, and perfect for serving with paprikash, stews, or simply tossed with butter.
Ingredients
2 cups all-purpose flour
2 large eggs
½–¾ cup water (as needed)
1 teaspoon salt
Directions
Bring a large pot of salted water to a boil.
In a bowl, mix flour and salt. Add eggs and stir. Gradually add water until you get a soft, sticky dough (thicker than pancake batter but softer than bread dough).
Using a spaetzle maker, colander, or spoon, press small pieces of dough into the boiling water.
Cook 2–3 minutes. When dumplings float to the surface, they’re done.
Remove with a slotted spoon and drain well.
Toss with a little butter or oil to prevent sticking.
