Traditionally made with wheat flour, these little dumplings are known as nokedli (pronounced knock-edly) in Hungary. They are usually served with stews rich in paprika, tomato and capsicum.
I've modified them using buckwheat flour so that they are gluten free and the result is just as delicious, quick and easy. They can be eaten in place of pasta or rice and freeze very well if you happen to make excess.
My mum used to form each dumpling by hand by scraping a little from a plate with a spoon one at a time into boiling water. Today there are various dumpling makers available for purchase. Not particularly in Australia. But, you can find them online. If you don't have one all you need to do is find an item that has holes in the bottom through which you can push the dumplings - like a colander or I've even used a potato masher.
Ingredients 2 cups of buckwheat flour OR conventional wheat flour, sifted
1 cup of water
Salt to taste
Fill a medium to large saucepan halfway with water. Cover and heat on high until boiling.
Place buckwheat flour and salt in a medium mixing bowl, make a well in the centre.
Lightly whisk the egg, combine with water and pour into the well you created in the buckwheat flour.
Use a fork or spoon to slowly incorporate the buckwheat flour into the liquid, eventually creating a thick, wet paste. No dry flour should remain.
Place your dumpling making tool over the boiling water, quickly fill with a quarter to half the dumpling mixture and push through the holes. Use a spoon to stir the dumplings. They should rise to the top, leave the lid off and cook for about 3 minutes until firm. Use a slotted spoon to remove the cooked dumplings from the liquid and place into a clean bowl. Cover with aluminium foil to keep them warm.
Repeat with remaining mixture and serve with your favourite sauce, in soups, in place of pasta or rice. You can also make them crispy by heating butter in a fry pan and frying the dumplings until they are slightly browned.