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Hungarian Dumplings - Nokedli |
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Galuska (gah-lush-kah) |
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Serves: Six to eight |
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The Germans call these noodles Spätzle; the Hungarians refer to them as Dumplings (my mom called them Nokedli). They're simple to make and fast to cook. Let your kids help you with the batter and the Spätzle machine. |
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1. Beat the eggs lightly with the salt and pepper. Add cold water and oil and blend. 2. Add flour in small amounts until a fork can just about stand upright in the dough. Add additional water as necessary. Let the dough rest for about 30 minutes. 3. Fill a large pot with salted water and bring to a boil. Place the dough in a Spatzle machine and drop into the boiling water. After the noodles rise to the top wait about 2 to 3 minutes and then skim them off the surface with a slotted spoon and place in a colander to drain. Add a teaspoon of butter or oil if you wish. Serve immediately as they cool quickly. |
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- If you will not be serving the noodles immediately, skim them off the surface as soon as they rise and rinse in cold water. When ready to serve, place them in boiling water again for a minute or two, drain and serve. - If you don't happen to have a Spätzle machine, don't worry. Take a 10" aluminum pie plate and punch about 10 to 15 holes about the diameter of a pencil. Put a few spoonfuls of batter in the plate and run a fork back and forth, forcing the dough through the holes and into the water. I highly recommend the purchase of a Spätzle machine if you intend to make these noodles frequently. |
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