Hungarian Egg Noodle Dumplings - Nokedli (Spaetzle) (2024)

FAQs

Is nokedli the same as spaetzle? ›

Spätzle ([ˈʃpɛtslə]), or nokedli in Hungarian, are a type of Central European egg noodles typically served as a side for meat dishes with sauce.

Hungarian Nokedli (sometimes called Galuska) are small Central European dumplings that are closely related to German Spätzle. These miniature dumplings come together from simple ingredients, and are basically a free-form egg noodle. That's probably how American-style Paprika Chicken came to be served with egg noodles.

Nokedli is a traditional Hungarian dish consisting of boiled dumplings consisting of flour, water, salt, and eggs, that are sometimes enhanced with thyme and whole milk. They are similar in ingredients, flavor, and preparation to spaetzle and can be made with a spaetzle maker.

Serve nokedli with traditional Hungarian dishes or serve them with any dish you would serve with pasta or noodles. Top the nokedli with a hearty Bolognese sauce or serve the little dumplings with Swedish meatballs or Salisbury steaks.

I would say Spätzle is closer to pasta than a dumpling - it's a dough similar to pasta (eggs, flour, water, salt). For me, the main difference between pasta and dumplings is that pasta is cooked in water and sauce is added later, while dumplings are often cooked and served in the broth which flavours them.

Meaning of spaetzle in English

a food, originally from Germany, that is similar to pasta, made with eggs, flour, and milk, and formed into small round or long shapes before being boiled and sometimes fried: Spaetzle may be browned in a little butter before serving.

The amount of eggs being used to make kluski noodles and egg noodles is not the only difference between the two of them. While kluski noodles need more eggs to make the dough, they do not require any water. Egg noodles, pasta, and kluski come in all sorts of shapes and sizes.

Kluski — The name kluski, which we use for straight, thick egg noodles, is simply the Polish word for "noodle." These are especially good in soup or served as a side dish simply dressed with butter and parsley. Spaetzle — This homemade German noodle can be found in dry form, but it's easy to cook fresh with your meal.

Knoepfle is the Swiss version of Spaetzle, an drop noodle made of an egg noodle dough. It's our family tradition and they are the best holiday side dish recipe. It's kind of a labor of love but it's worth every second!

Pierogi (Eastern European filled dumplings)

What is hidden in dumplings? ›

Some families hide a coin inside one or more of the jiaozi, so someone may bite into something hard and discover a gold or silver coin inside their dumpling. Whoever finds the dumpling with the coin has good luck and will be lucky in the upcoming year.

Pierogi or pierogies are filled dumplings, made by wrapping unleavened dough around a filling, and occasionally flavored with a savory or sweet garnish, finally cooked in boiling water. Pierogi or their varieties are associated with the cuisines of Central, Eastern and Southeastern Europe.

Cooks often recommend that diners consume the soup dumpling in one bite to fully appreciate the combined taste of the thin flour wrapper, meat filling, and broth. Since the Chinese eat most food with chopsticks, some diners assume that this is also the correct way to eat a soup dumpling.

They're good steaming hot just out of the boiling pot, they're good cold, eaten standing in front of the fridge. Between the filling and the wrapper, a dumpling covers at least three food groups.

If you overcook your dumplings in the steamer or when boiling, the dough of the wrappers will have a gummy texture that isn't very pleasant, and your filling might get dry and tough. If you overcook them in the pan, you risk a similar gummy texture on top and a bitter, burnt crust on the bottom.

Knoepfle is the “button-shaped” equivalent to spaetzle. I equate it with Switzerland, because my dad is Swiss and we always explained it by calling knoepfle a “swiss noodle.” I think that Knoepfle originated in Germany and, from my research, I learned in Switzerland it is spelled Chnoepfli.

What's the Difference Between Gnocchi and Spaetzle. Gnocchi are soft Italian-style dumplings made with a dough that traditionally contains potato and flour and may or may not include eggs. Spaetzle are German-style dumplings made with a batter that contains eggs, flour, and milk or water.

While the ingredients to make the two are quite similar, the processes aren't so much. To make pasta, you form a firm dough that is kneaded, rested, rolled and shaped however you like. On the other hand, spaetzle is a sort of sticky, wet batter that doesn't hold it's shape like a ball of pasta dough would.