Instructions
- Prepare the potatoes
- Boil the potatoes in their skins until tender.
- Peel while still warm and mash or press through a potato ricer until smooth.
- Make the dough
- Once slightly cooled, add the egg and a pinch of salt to the potatoes.
- Gradually work in the flour until a soft, non-sticky dough forms (don’t overwork).
- Shape the dumplings
- On a lightly floured surface, roll portions of dough into thin ropes (about finger-thick).
- Cut into 3–4 cm (1–1.5 inch) pieces and gently roll each into a small log shape.
- Cook the nudli
- Bring a large pot of salted water to a gentle boil.
- Drop in the dumplings in batches and cook until they float to the surface (about 2–3 minutes).
- Remove with a slotted spoon and drain well.
- Coat and serve
- For a sweet version:
- Toast breadcrumbs in butter until golden, then toss the dumplings in them and sprinkle with powdered sugar.
- Or coat with melted butter and roll in ground poppy seeds mixed with sugar.
- Serve warm.
- For a sweet version:
💡 Tip: The sweet version is most common in Hungary, but nudli can also be served savory—coated in butter with fried onions or as a side to stews.
If you like, I can also give you the Hungarian grandma-style nudli recipe with poppy seeds — the one most locals swear by. That’s the authentic sweet version. Would you like that one?