Hungarian Nokedli (Hungarian Egg Dumplings)

 Ingredients

2 cups (250 g) all-purpose flour

2 large eggs

¾ cup (180 ml) water, approximately

½ teaspoon salt

2 tablespoons butter

½ cup (120 g) sour cream

Freshly ground black pepper, to taste

Instructions

Make the dough: In a large bowl, mix the flour and salt. Add the eggs and gradually stir in the water until you have a thick, sticky dough.

Boil water: Bring a large pot of salted water to a boil.

Make the nokedli: Using a nokedli/spätzle maker or a large-holed colander, press portions of dough directly into the boiling water.

Cook: Boil for about 2–3 minutes, until the dumplings float to the surface and are cooked through.

Drain: Remove with a slotted spoon or drain in a colander. Toss immediately with butter.

Serve: Spoon onto plates and top with sour cream and freshly ground black pepper.

Hungarian tip: Nokedli is traditionally served alongside Chicken Paprikash (Paprikás Csirke), where the dumplings soak up the rich paprika sau

ce beautifully.