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What if we told you you could make a delicious snack with just flour and eggs? That’s essentially what these delicious dumplings called ‘tojásos nokedli’ are made of. They’re usually served with seasoned lettuce leaves and come from Hungaria where they’re eaten in almost every home and are considered a classic comfort food, especially for kids.
It’s said that it came about in the 15th century when King Mathias Corvinus’ wife, Beatrice of Naples, brought the concept of dumplings to Hungary after trying Italian gnocchi, without boiled potatoes. The more likely journey of the dish though is through Austria during the time of the Austro-Hungarian monarchy.
This dish was a staple for leaner times when a hearty, healthy meal was needed but ingredients were hard to come by. Over time it has ingrained itself as so much more than that though and become a beloved part of Hungarian food traditions.
Ingredients:
Lettuce:
- 3 cups water
- ¼ cup white wine vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 small head washed lettuce leaves (Butter, Romaine, Iceberg)
Nokedli:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 8 large eggs divided
- 1 cup milk
- Freshly ground black pepper to taste
- 2 tablespoons vegetable oil
Method
- Whisk together the vinegar, sugar salt and water into a vinaigrette and pour over your prepared lettuce leaves.
- Combine the flour and salt in a large bowl, make a well in the centre and add 4 eggs and the milk, stir into a thick batter.
- Bring a pot of salted water to a boil and with a handheld grater or large colander, press the batter through the holes into the pot to form noodle-like dumplings.
- Stir gently to remove any pieces from the bottom of the pot and cook until they rise to the top, remove with a strainer, and drain.
- In another bowl beat the remaining eggs, and season with salt and pepper.
- In a pan heat the oil and add the cooked dumplings, stir till heated through and then pour in the egg mixture, stir till the eggs are set and serve immediately with the salad.
