Traditional Hungarian Nokedli: Soft Egg Drop Dumplings for Paprikash and Pörkölt

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Bring a large pot of well-salted water to a steady boil.

Ingredients quick view

300 g plain flour

2 large eggs

140–170 ml water

1 tsp salt

1 tsp lard or butter, optional

Mix immediately before cooking; resting develops too much gluten.

Keep the pieces small and irregular rather than shaping large dumplings.

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