A traditional Hungarian side dish"I love nokedli. I lived in Pecs, Hungary for a year and nokedli and paprikas csirke was my favorite meal. My host mother taught me to make mine a little differently; I use a spatula and grater and grate the dough into boiling water." - Uborkas
Yield: 4 Ready in 20 minutes
3 people trying soon
Galuska (Nokedli) Preparation
Mix the eggs, milk, oil and salt. Add flour gradually, and as much water as necessary. Galusha should be a very soft, sticky dough. Do not stir it until smooth, it is supposed to be lumpy.
Boil salty water in a large pan.
Take a wet chopping board, place some dough on it. Cut little pieces off it with a sharp knife, and push them into the water. Do the same with the rest of the dough. It is ready when it has risen on top of the water.
Rinse with cold water.
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