Egg Dumplings - Tojásos Nokedli
Hungarian dumplings (nokedli) are a traditional side-dish, often served alongside hearty stews and paprikash chicken.
However, you can easily turn dumplings into a filling main course by
adding eggs and serving with a side of crispy lettuce made with a
refreshing vinaigrette, or drizzle with some freshly cut parsley. A
popular springtime meal, this vegetarian treat is a delicious meat-free
dinner option and fits perfectly into lent too.
The zesty acidity of Figula Winery's Balatonfüredi Olaszrizling with its citrus notes beautifully complements the dumplings.
- Quarter the iceberg lettuce and place it in a bowl, separating the leaves as much as possible. Mix the vinegar with two teaspoons sugar and a teaspoon of salt, then drizzle this vinaigrette over the salad leaves and 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 just 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 or use the back of a cheese grater or even a colander with large holes, using 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.
In a large pan, melt the lard on medium heat and add the dumplings once you are done with 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.