I haven’t made these free-form egg noodles (or dumplings) in some time. They’re a variation on regular pasta and traditionally served as a side dish with stews and cutlets. In Hungary, they’re known as nokedli while in Germany/Austria, they’re called spaetzle.
I’ve posted a nokedli recipe before but this is a half batch made with parsley and combined with eggs. First though, one of the traditional dishes served with the nokedli.
Chicken Cutlet (Rantott Csirke) with Parsley Dumplings Nokedli)
Preparing chicken cutlets
Pounding cutlets flat
Dipping in flour, beaten egg and seasoned bread crumbs
Pan fried cutlet
Parsley Nokedli/Spaetzle – serves 2
1 1/2 cups all-purpose flour
2 large eggs
1/2 tsp dried parsley
1/2 tsp salt
1 /2 cup water or milk
For boiling and serving dumplings
2 tbsp butter, melted for sauteing cooked nokedli
1 tbsp salt, added to water for boiling the nokedli
Combine the flour, eggs, dried parsley, salt and water. Beat vigorously to form a smooth, pliable batter.
Bring a large pot of water to a boil. Add a tablespoon of salt to the water.
Place a dumpling (or spaetzle) maker over the pot. Push the dough through the holes into the boiling water below. When the dumplings float, scoop them up and place them into a large colander to drain.
(Rinse the dumplings under cold running water if not serving immediately. Drain the dumplings shaking the colander to remove all excess water. Reserve to heat up with melted butter for later.)
Pour the dumplings into a large bowl and add the melted butter. Toss to coat with butter.
Serve with chicken paprikas or add to a stew for more body.
You can heat the dumplings in a frying pan with melted butter. Do not let the dumplings get too brown or crisp.
Hungarian Dumplings with Eggs (Tojasos Nokedli)
Hungarian Dumplings with Eggs (Tojasos Nokedli) – serves 2
2 cups of nokedli from recipe above
2-3 eggs, beaten with a pinch or two of salt and several grinds of black pepper
2 cooked Debrecener sausages, sliced or 4 slices crispy bacon, chopped (optional)
Warm up the nokedli in a large saute pan. Pour the beaten eggs over the nokedli.
Stir continuously until all the eggs are cooked. Add sausages, if using.