Hungariannokedlidumplings Recipes

Steps:

• Place large pot filled with salted water and bring to boil.
• Combine eggs, salt, and water, beating well with whisk.
• Add flour, a little at a time.
• Add only enough flour to make a soft, sticky dough.
• Let mixture rest for about 10 mins.
• Beat mixture again.
• Using the side of a teaspoon, spoon small amount of dough into boiling water.
• Dipping the spoon in the hot water will remove the dough from the spoon (if you have a spaetzel maker, that makes is easier as you want very small noodles).
• The noodles are done when they float to the top.
• Remove from water with large slotted spoon, and place in colander.
• Rinse with cold water.
• You may want to make the dumplings in 2 or 3 batches so they dont overcook.
• Serve with chicken paprikas.
• The dumplings are also nice added to a stew.
• You can heat the dumplings in a frying pan with melted butter.
• Do not let the dumplings get too brown or crisp.

Steps:

• Combine the flour and salt in a mixing bowl. Add the eggs and water, mixing well with your hands. Add more water, if needed, to form a soft dough. Cover and set aside for at least 30 minutes.
• Shred the onions and place them in a colander or sieve set over a bowl; drain the juice and discard. Combine the onion, ground beef, salt, and pepper; mix the meat well with a spoon until mashed.
• Divide the dough into two portions and lightly flour a work surface. Keep one piece of dough covered while you roll out the second portion into a rectangle, rolling the dough as thin as you can. Cut the rectangle into 2-inch squares with a knife or pastry wheel.
• Place about 2 teaspoons of the meat filling in the center of each square. Seal the dumplings by gathering the edges of the dough and pinching them together at the top to form a bundle. Transfer the finished manti to a floured plate, and sprinkle more flour over the manti to prevent sticking. Repeat with the second piece of dough.
• Heat the oil and red pepper flakes in a small skillet over low heat just until the pepper flakes have started to color the oil; don't let them burn. Remove from the heat and keep warm. Stir the minced garlic into the yogurt and set aside.
• Bring a large pot of salted water to a boil over medium-high heat, and cook the manti until the filling is no longer pink, and the dough is tender, 20 to 25 minutes. Drain well. Divide the manti among four plates. Spoon the yogurt sauce over the manti and drizzle each serving with the hot pepper oil.

Steps:

• Using an electric mixer, blend the eggs, lard or oil, water, and milk.
• Stir the flour together with 1/2 t of the salt and the baking powder in a dry bowl.
• Blend this mixture into the liquid. Mix well and set aside for a moment.
• Bring 4 quarts of water to a boil and add 2 teaspoons of salt.
• Using a Spaetzle maker or Spaetzle press, squeeze the dough into the boiling water. Use about 1/3 of the dough for each batch. When the dumplings float to the surface, they are done.
• Remove them with a slotted spoon and place in a colander. They can be served this way with Paprika Gravy or pan-fried with a little butter, just until they are a bit golden, and topped with parsley.
• NOTE: These dumplings can also be made by using a piping bag or dropping very small amounts from a spoon. The latter takes much much longer.

Steps:

• Cook potatoes for dough:
• Cover potatoes with salted cold water (1 tablespoon salt for 2 quarts water) in a large saucepan and simmer until tender, about 40 minutes. Drain potatoes and, when cool enough to handle, peel. Force warm potatoes through ricer into a shallow baking pan and spread out to cool completely.
• Make crumb mixture while potatoes cook:
• Heat 2 tablespoons butter in a 12-inch nonstick skillet over medium heat until foam subsides, then cook bread crumbs and walnuts, stirring frequently, until crumbs are golden and crisp, about 5 minutes. Cool completely. Transfer to a bowl, then stir in 1/4 cup sugar and 1/2 teaspoon cinnamon.
• Make dough:
• Transfer cooled potatoes to a bowl and stir in flour, salt, softened butter, and yolks until a dough forms. Knead on a well-floured surface just until smooth, about 1 minute (dough will be soft). Cut dough in half and let stand, uncovered, 15 minutes. Roll out half of dough on floured surface with a floured rolling pin into a 10-inch round (1/8 inch thick) and cut out 6 rounds with cutter, reserving scraps.
• Make filling and assemble dumplings:
• Melt 1 1/2 tablespoons butter, then stir together with plums and remaining 3 tablespoons sugar and 1/4 teaspoon cinnamon in a small bowl.
• Place 1 dough round in center of your hand. Put 1 tablespoon filling in center of round, then fold round in half, forming a semicircle, and pinch edges to seal. Gently form into a ball and gently roll between your palms until smooth. Transfer dumpling to a wax-paper-lined tray. Repeat with remaining 5 dough rounds, then make more dumplings with remaining dough, rerolling scraps.
• Cook and coat dumplings:
• Cook dumplings in a pasta pot of boiling lightly salted water (1 tablespoon salt for 5 quarts water) and simmer, uncovered, until dough is firm to the touch, about 12 minutes. While dumplings cook, melt remaining 4 1/2 tablespoons butter in cleaned 12-inch nonstick skillet over medium-low heat. Gently transfer cooked dumplings with a slotted spoon to skillet, spooning butter over them to coat. Transfer dumplings to a platter and sprinkle with half of crumb mixture. Serve immediately, with remaining crumb mixture on the side.