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Rod Franklin's Nokedli Pictorial |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Posted: 05 November 2012 at 11:22 |
Following is Rod Franklin's outstanding method of Hungarian dumpling noodles, called nokedli in Hungary:
That's it - easy as pie!
From here, the nokedli are ready to be added to any number of Hungarian dishes.
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Rod Franklin
Chef Joined: 17 February 2010 Location: USA Status: Offline Points: 921 |
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Although of an entirely different thing, and it looks good too, this video shows the viscosity of the dough.
http://www.youtube.com/watch?v=X5YnwhQpIhY&playnext=1&list=PLA65F99660CC32601&feature=results_video |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Rod - I was finally able to give this a try last night - excellent!
We were making supper, which was nothing really special, just some cubes of venison that were seasoned and seared, and then simmered in a sort of mushroom sauce veloute (alright, alright, it was cream of mushroom soup!) with some peas added ~ no big deal. The beautiful Mrs. Tas was grabbing some potatoes to boil for mashed potatoes, and I said, "HOLD ON! I'm going to try Rod's dumplings!"
Made them pretty much exactly as you describe above: a ratio of 1 egg, 1/2 eggshell full of water and 1/2 cup of flour, plus salt and pepper. We made 4 eggs' worth, and because I had no black pepper on hand (don't ask), I used a little white pepper and a healthy shot of paprika instead. the dough seemed just right, thicker than honey by a long shot, also a little thicker than in the photo above - yet viscous enough to drip from the spatula and run to the edge of the bowl.
While mixing the dough, I also got a pot of lightly-salted water boiling, then prepared them according to the bowl-cut method you describe, which worked like a charm. I took extra care to keep from getting the horse-choking big dumplings, and was pretty successful with that. They expanded well in the boiling water and seemed to perform just as they are supposed to. Mine weren't nearly as consistent-looking as yours in size and shape, but as far as their cooked properites, they looked exactly the same.
Tossed them in a bowl with some melted butter and served them as a bed for the vension/mushroom/pea concotion, and they tasted great! Mrs. Tas, who was raised on halušky, also really liked them, even though she commented that they didn't look anything like the dumplings she was familiar with - so I explained the similarities and differences.
Anyone who likes good, cold-weather comfort food needs to give these a try!
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Rod Franklin
Chef Joined: 17 February 2010 Location: USA Status: Offline Points: 921 |
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This makes me happy. I'm glad they turned out so well on your first attempt, and especially that you and your wife liked them.
Easy to make too. |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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I wanted to post a short addendum here -
Saturday night, we made turkey soup out of our leftover turkey. The soup was great, but my point in this post is that when I asked the Beautiful Mrs. Tas whether she wanted noodles, rice or potatoes in it, her reply was one that brought tears of joy to my eyes:
Well, she SAID it, rather than WROTE it, but the answer is the same.....
What can I say? Every now and then, I get one right, thanks to a little help from my friends here!
Anyway, I made them, using Rod's ratio of 1/2 cup of flour to one egg to 1/2-eggshell of water. As before, it turned out just about right, maybe a bit thicker than the photo above, but it seemed like it would work well. I seasoned the dough with a little salt, pepper and paprika, and we were ready to go.
As I turned to the stove, ready to do the bowl-drop-cut technique and wondering when I would get time to modify a pie plate, I happened to glance up to the shelf above the stove....
And then it hit me:
Yep, it worked almost perfectly, fitting over the pot that I made the soup in. All that was needed was a child to hold it steady so it wouldn't slide, while I dropped the perfectly-formed batter into the grilling wok/skillet. I used a spatula to "scrape" the bottom of the skillet, pushing the nokedli dough through the holes, and down into the soup. I gave them a moment to cook, then lifted the skillet and stirred the dumplings around in order to see what I got....
To my delight, they cooked up just right, tender and "dumplingy;" just like in the picture where texture is concerned. They looked like a bunch of little elongated dumpling balls about 3/8 to 1/2 of an inch wide and in lengths varying from 1/2 to 1 inch....not quite as long as the ones in Rod's pictures above, but very nicely and uniformly formed, and tasty! They were perfect for this soup, and extremely easy to make. It wasn't much more effort than it would have been to open a bag of noodles and dump them on, and certainly less effort than peeling and cutting potatoes.
Thanks again, Rod!
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Rod Franklin
Chef Joined: 17 February 2010 Location: USA Status: Offline Points: 921 |
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WOOO! HOOOO!
If that ain't a glowing endorsement, I don't know what is! I'm glad you found something to make them with too. NOW brother. NOW you just move yourself right along to the home style soup version of Paprikas. For if you do, you will have lead yourself and your family to the PROMISED LAND! And from there my friend. And from RIGHT THERE! There will be NO turning back! Because you and your loved ones will have ARRIVED! Can I get a WITNESS? HALLELUJAH! But I get carried away... They are easy. Home style paprikas is just as easy. It could become a regular the TasunkaWitko household, and I would have brought yet another into the fold! |
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Rod Franklin
Chef Joined: 17 February 2010 Location: USA Status: Offline Points: 921 |
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And Sir, many extra points for using the secret word of the day!
Dumplingy! DING! DING! DING! DING! |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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yep ~ these nokedli will certainly get an AMEN from me ~ and "dumplingy;" ain't that just the RIGHT word??
paprikas is on deck; i'm shooting for this weekend, but it may be next weekend.
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Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
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Tas and Rod,
DUM PLIN GI TO maybe easier to pronounce, and ITO is small in Spanish; Pepito = Little José ! Great Pictorial ... Thanks for posting. Best regards. Margi. |
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Here are some photos showcasing the nokedli that I made during for a recent meal of Paprikás Csirke, using Rod's recipe:
As you can see, the nokedli are pretty much perfect, as far as I can tell. Rod's simple formula of 1/2-cup of flour and 1/2 eggshell of water per egg, with a little salt and pepper, should not be messed with, because it works, period:
Using the grill wok/skillet (pictured above), I was able to make some wonderful nokedli, and since then, my wife bugs me at least once every couple of weeks to make some more of them. Luckily, with her being Slovak, we're able to come up with a multitude of dishes that work perfectly alongside nokedli; and I ever run out of ideas, the fact is that I can drop them into any soup as home-made noodles.
All I can say is, if you want to learn to make nokedli, try Rod's method before any other, because there won't be any need to complicate things by searching for anything else.
More photos and details, as well as an easy-to-follow pictorial for this traditional Hungarian meal, can be found by following this link:
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