Soft, pillowy potato dumplings rolled in buttery toasted breadcrumbs — simple, cozy, and absolutely delicious! In Hungary, Nudli is often served with powdered sugar or apricot jam.
🥔 Ingredients
2 lbs (900g) russet potatoes
1 cup (120g) all-purpose flour (plus extra for dusting)
1 large egg
2 tbsp butter (softened)
Pinch of salt
For coating:
1 cup breadcrumbs
3 tbsp butter
Powdered sugar (for serving)
Apricot jam (optional)
👩🍳 Instructions
Boil the potatoes Cook whole potatoes in salted water until fork-tender. Peel while warm and mash until smooth. Let cool completely.
Make the dough Add egg, butter, salt, and flour to the mashed potatoes. Mix gently until a soft dough forms. (Don’t overwork or they’ll be tough!)
Shape the nudli On a floured surface, roll dough into ropes about finger-thick. Cut into 2-inch pieces and roll each into small logs.
Boil Bring a large pot of salted water to a gentle boil. Drop in dumplings and cook until they float (about 2–3 minutes). Remove with a slotted spoon.
Toast breadcrumbs Melt butter in a pan. Add breadcrumbs and toast until golden brown.
Coat Toss warm dumplings in the buttery breadcrumbs until fully coated.
🍽️ Serve
Sprinkle generously with powdered sugar
Serve with warm apricot jam
Or even a drizzle of melted butter
✨ Tip: For extra flavor, add a little lemon zest to the breadcrumbs!
If you’d like, I can also give you a cinnamon-sugar version or a savory herb version 😍
