Nokedli (noodles)
Nokedli (Galuska)
Nokedli is pronounced 'nor-cad-lee'. Galuska is pronounced 'gaa-loosh-ka'
It is basically a free-form egg noodles made with dumpling ingredients - quick and easy using a one-step process.
INGREDIENTS
1 and half cups self-raising flour, or 1 cup bread flour.**
quarter teaspoon salt
2 large eggs
2 tablespoons sour cream or yogurt (adjust as required)
2 tablespoons milk (more or less) (adjust as required)
butter for serving
** i often used half flour and half semolina which gives a different texture.
METHOD:
Add eggs and sour cream, stir the mixture to combine.
Add flour and fold in.
Stir in a tablespoon of water at a time until your dough is soft, not runny.
When you are ready to make the Nokedli, bring a large pot of salted water to the boil. (I use the liquid from the soup i am making)
put the dough on a wet wooden board and then use the back of a knife to cut small pieces into a pot of boiling water
Do this in small batches so you don't end up overcooking the Nokedli.Â
The dumplings will float to the surface in 30 seconds which tells you they are cooked.
Use a slotted spoon to remove from them from the boiling water and transfer to a bowl. Cover to keep warm while you cook the rest of the dough.
Serve Nokedli tossed with butter or a little olive oil to keep them from sticking together.