Tojásos Nokedli - Hungarian Egg Dumplings
Rated 4.7 stars by 14 users
Servings
4
Prep Time
10 minutes
Cook Time
30 minutes
Tojásos nokedli are delicious Hungarian egg dumplings made with scrambled eggs. A filling vegetarian dish, serve this authentic recipe with lettuce salad. A popular springtime meal, this is a delicious meat-free dinner option and fits perfectly into lent too.
Ingredients
- 200g all-purpose flour
- 10 large eggs
-
4 tbsp oil
- water
- 1 tsp salt
- sour cream (optional)
- 1 iceberg lettuce
- 3 tbsp white wine vinegar
- 2 tsp sugar
- 1 tsp salt
For the dumplings:
For the salad:
Directions
Quarter the iceberg lettuce and place it in a bowl, separating the leaves as much as possible. Mix the vinegar with two teaspoons of sugar and a teaspoon of salt, then drizzle the vinaigrette over the salad leaves. Let it rest in the fridge for at least 30 minutes before serving.
In a bowl, combine 200g of flour with four eggs, a teaspoon of salt and two tablespoons of oil. Add enough water to work the dough, thoroughly mixing until you have an even, sticky mixture.
Boil a large pot of water. Pass the dough through a specialist dough grater, the back of a cheese grater, or a colander with large holes. Use a spatula to work the dough through the holes into the boiling water. Work in smaller batches, and remove the dumplings with a slotted spoon after a couple of minutes once they rise to the top.
Heat up two tablespoons of oil in a large pan and add the dumplings once you have finished the entire batch. Cook for a couple of minutes, then reduce the heat to low and add the remaining six eggs you have whisked together. Stir continuously until the eggs are cooked through.
Serve the egg dumplings with a dollop of sour cream and salad on the side.
