Nokedli/Galuska (Hungarian Spaetzle)
spaetzle
Ingredients
- 5 oz bread flour (about 1 cup)
- 1/4 tsp salt
- 2 large eggs
- 2 Tbsp sour cream (or yogurt)
- 2 Tbsp milk (you may need more or less)
- butter or olive oil (for serving)
Instructions
- Whisk the flour and salt together in a bowl.
- Add the eggs and sour cream and stir the mixture to combine.
- Stir in 1 tablespoon of milk at a time until your dough is soft, but not runny. If you are pressing the dough through holes, it should be loose enough to squeeze through the holes with a spatula, but not so loose that it drips through them on their own.
- When you're ready to make the Nokedli, bring a large pot of salted water to a boil.
- Form your dumplings (e.g. with cheese grater) and drop them into the boiling water. Do this in relatively small batches, or you will end up with some dumplings that are overcooked. When you're done adding the dumplings, give them about 30 seconds after they float to the surface to ensure they are cooked.
- Use a slotted spoon to transfer them to a bowl as they cook, and cover the bowl to keep them warm. Serve the Nokedli tossed with butter, or a little olive oil to keep them from sticking together.
Notes
- We use a cheese grater to form the noodles, but you could probably use a colander or a potato ricer too
- Forming the noodles and dropping them into the water is easy but time consuming. A good job for a sous chef