How To make Hungarian Noodle Side Dish

Hungarian Nokedli Recipe - Homemade Hungarian Noodles Recipe

Here is a quick video on how to make Hungarian Nokedli, or Homemade Hungarian Noodles. These are soft, chewy, fresh noodles that go perfectly with Hungarian stew or any other type of stew that you love! Full recipe at:

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5 step Hungarian dumplings (magyar nokedli) recipe - vegetarian

Hungarian dumplings are perfect as a side dish and can be eaten on their own, if you fry them in eggs. (Not vegan, but there’s no meat in it.)
The tools that you need are everyday objects: a sieve, a colander, a couple of dishes and a bowl, a chopping board and a knife.

Ingredients:
1. An egg
2. Flour
3. Water
4. Salt
5. Oil

Preparation:
1. Prepare the dough: beat an egg, then put flour and water, flour and water 5-6 times, until dough looks like in the video.
2. Boil water and put salt in it.
3. Put water on the chopping board and the knife. Put the dough on the board. Holding it above the boiling water, chop bits of the dough into the boiling water. Make sure they’re an even size.
4. Stir. When the dumpling all come up, check one of them if it’s cooked. Turn heat off. Take them out of the water.
5. Put cold water on the dumplings, then fry them in a little oil.

Enjoy!


(With English and Hungarian subtitles.)
(Angolul, de magyar felirat is elérhető.)

Nokedli | Hungarian Dumplings | Spatzle | Galuska | Pasta | Dinner Breakfast Recipe

Nokedli are delicious Hungarian dumplings that make for a hearty side to your favorite stew. Ten minutes and a handful of basic pantry items are all you need to prepare a bowlful of these tender, buttery dumplings that also work as fresh homemade pasta.

Nokedli (sometimes called Galuska) is the Hungarian name for a small Central European dumpling that’s closely related to German Spätzle. These miniature dumplings are basically a free-form egg noodle. That’s probably how American-style Paprika Chicken came to be served with egg noodles.

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Music:

Hungarian Noodles (Nokedli) with Eggs - Two Blondies in The Kitchen #5

Ingredients:
Hungarian noodles from 400 dg (≈ 1 lb) flour
5 eggs
a pinch of salt
Directions:
Cook Hungarian noodles according to our video or description.
Put them in a pot. Mix 5 whole eggs and a pinch of salt in a small bowl and pour to the noodles. Stir together.Cook in a medium oven, stir often. It's ready, when egg-mixture is not raw, but soft and gleaming.

Hungarian Goulash/ Authentic Recipe with Hungarian Pinched Noodles

Hungarian Goulash is a stew and soup at the same time. This recipe was developed in 9th Century by shepherds in Hungary.
It is full of flavor and loaded with meat and vegetables.
Hungarian pinched noodles called Csipetke and usually used in soups or as a side dish to go with hardy stews and sauces.

INGREDIENTS:

2lb short ribs(bone out)
2lb short ribs(bone in)
2-3 carrots
2 bell peppers
2-3 medium tomatoes
2 onions
1 parsnib
2-3 parsley root
2-3 cloves garlic
2-3 large potatoes
1 bunch parsley
½ tsp caraway seeds
½ tsp hot pepper flakes
2 tbsp Hungarian paprika
salt and pepper to taste
2 tbsp pork fat(you can substitute with Olive Oil

Cube onions, bell peppers and tomatoes.
In a large pot add 2 tbsp of pork Fat(you can substitute it with Olive Oil), add cubed vegetables and cook on low for 5-7 minutes.

Add minced garlic, salt pepper and all spices, mix.

Load your meat, add water half way and let simmer for 1 hour.

Cut the rest of the vegetables: carrots, parsnip, parsley root and cube potatoes.

Add vegetables(except potatoes) to the soup and let simmer for another 30 minutes.

Hungarian Pinched Noodles(Csipetke)

1 egg +1 egg yolk
pinch of salt
1 cup flour.

Make dough and pinch off little pieces in the size of corn flakes.
Leave out to dry on floured tray or paper towel.


Add more water to soup to make ¾ pot filled, bring to boil.
Check seasoning.

Add potatoes and leave on simmer for 10 minutes.

Shake off flour excess of Noodles and add to the soup.

Simmer for another 10 minutes until the noodles are done.

Add freshly chopped parsley.

Serve and Enjoy!

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Hungarian Noodles (Nokedli) - Two Blondies in The Kitchen #4

Ingredients:
400 g (≈1 lb) flour
2 eggs
approx. 300 ml lukewarm water
½ teaspoon salt
1 tablespoon vegetable oil
Directions:
Mix the ingredients in a bigger dish. You should add so much water to achieve thick mass. It shouln't be totally homogeneous. Boil salty water.
Make noodles with a chopping board or nokedli maker and throw them into he boiling water. Be carful, you shouldn't put too many noodles, because they are sticky. Boil for a few minutes, till they go up to the surface. Strain them and rinse with cold water. Put in a bigger glass dish. Go on till the mass is off. You can eat noodles with pork stew, eggs, mushroom stew, pepper and tomato stew („letcho) e.t.c.