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Dec 8, 2009 02:43 PM

Dumplings for Goulash????

My birthday dinner was always Székelygulyás, that wonderful Czech stew of pork with Sauerkraut & paprika finished with sour cream. My Great Grand Aunt used to make beyond wonderful dumplings to go with.

All I can remember is a very simple mixing of an egg with some flour and then she would have the shaggy dough on a cutting board which she held over the pot of boiling water, slicing off thin thin thin wedges. They were wonderful. Just the right texture to hold up to the gulyas.

Anyone know this????

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  1. Nokerle. My mother taught me to make them but, of course, I don't have an exact recipe. It requires egg, flour, water and a little salt. Here's a recipe I googled up for you that is pretty much it:

    4 Replies
    1. re: Nyleve

      Wonderful. thank you. Funny, I thought the word was Nock-el-nay (phonetically speaking). I did remember that they were ridiculously simple and that it was all in the patience of the tiny knife cuts.

      Gulyas is very simple. Brown off cubed pork shoulder. In that fat saute a nice bundle of onions with some garlic, no color, just till soft. Stir in good quality paprika...this is what makes the whole shebang work. Friends brought back a baggie from Spain that still lingers in memory, but now I use the smoked Spanish paprika Safinter. I like a mix of both the hot and sweet but when my daughter is here we use only the sweet paprika.
      Stir the paprika around, coating everything until the aroma envelopes the kitchen.

      Add some good sauerkraut, preferably not the canned, and enough stock to keep everything moist. Cover & braise till tender. Now take a container of Sour Cream, stir in just a little flour or starch of choice to stabilize the sour cream and gently stir into the stew. Dont boil or it will curdle.

      Make the dumplings. and uuuuummmmm.

      1. re: rubrifolia

        My mother pronounced it (phonetic spelling ahead) knuckle-ee. It wasn't until I was an adult that I saw the word in print and realized what, exactly, it was.

        1. re: Nyleve

          I was raised with "nokedli" pronounced "new-ked-lee'" or "no-ked-lee" with the accent on the first syllable - depended on who from where was speaking.

          Szekely lends itself to other starches as well. Simple boiled potatoes, mashed potatoes, broad egg noodles, rice or what have you. When new potatoes come on we always do Szekely.

          Sometimes we do a variation which may or may not be the original version.

          Start a normal pork porkolt (pork gulyas) and while it's going boil good potatoes and peel and dice into about 1- inch cubes.

          Gently heat your sauerkraut in its juices as the potatoes are going.

          Spread a serving of potatoes on a serving plate, add a layer of sauerrkraut; add a serving of the stew over all, and then spoon sour cream over top.

        2. re: rubrifolia

          This sounds fantastic, thanks for sharing the recipe. I'm going to make it on Thursday when my husband returns from a business trip. Would you mind giving the quantities of the ingredients for say, 1 lb. or so of pork shoulder? It is like 3-4 onions? 2-3 Tbsp. paprika? I presume you strain the sauerkraut? How much do you use?

      2. Hoow about the recipe also for the stew please

        1. This is actually a Hungarian dish, but when I lived in Vienna I found people were pretty catholic about serving up Czech, Hungarian, Slovenian, etc. dishes. The dumplings are a lot like Spaetzle, which you can find oodles of recipes for, The kind of dumplings you are thinking of are usually called galuska, but they are really similar to Spaetzle, and there are other kinds of dumplings, too, including one called Knedliki (which is probably a Czech version). There's a recipe here:

          10 Replies
          1. re: kleine mocha

            yes I was thinking spaetzle too as I read the description. Seems like the same thing with a different name. A Croatian I know makes the exact same thing the OP describes to put in soups.

            1. re: cinnamon girl

              Spaetzle tend to be quite small - maybe the size of a baby fingernail at most. Knockedli are bigger - teaspoon size or thereabouts. At least the way my mother made them. Plus spaetzle are usually made from a dough that is run through the holes of a sort of grater or colander while knockedli are done one at a time, by cutting bits of dough off with a knife or spoon. It's all the same thing, really, just different regional variations.

              1. re: Nyleve

                Thanks! You can make spaetzle by cutting it off a board though. But then it's long thin shapes, not teaspoon sized. And less liquid is added to the dough. I've also seen it pushed through the large holes or a ricer. I push it through holes as you point out and get the shape/size you describe.

                Is there a distinction in what liquid is used, do you know? Do people only use water for knockedli? With spaetzle I'm told the liquid can vary from cook to cook whether it's milk, wine, water . . . whatever. Oh - and often a pinch of nutmeg is added.

                1. re: cinnamon girl

                  The recipe that I use is a German recipe. The first time I ate spatezle, was at very cute little German restaurant in Murphys CA. The chef and owner was a German woman and she told me how to make it. on her advise I tried a large slotted spoon and a colander, and found that I could get more dough into the water at one time using the colander. omg, you should of seen what I did to my kitchen using my ricer!!! Ahem, lets just say that I am not very good with that tool and spaetzle batter. With my ricer the holes were too small and more shot out the top around the sides...

                  The liquid in the recipe I use calls for 1/2 cup water, 1/2 cup milk and a couple T of olive oil or veg oil whatevers handy and of course the flour, baking soda, and 2 eggs. As I mentioned, messy and goopy. We had this conversation on CH a few years ago, the OP might try that thread if its still here, it was quite helpful.

                  I haven't tried making the spaetzle using wine yet, but that makes sense. I make a fresh pasta which I thing is super and I use white wine in that recipe. I have not made the other dumplings mentioned, gnudi?? The dough would need to be stiffer for that one, have you made those?

                  1. re: chef chicklet

                    While I have a spaetzle maker, the kind with a sliding hopper, my current favorite tool is a perforated sheet of steel sold with grill accessories. It has the same size holes (a little over 1/4"). I just place it over the pot, dump the batter on it, and press it through with a spatula.

                    I've also moved toward a stiffer dough, giving a firmer spaetzle.

                    I also like to finish the cooked spaetzle by tossing it in a large nonstick skillet with butter and black pepper.

                    1. re: paulj

                      I have one of those too (with the hopper). Someone on Foodtv Sunny ??? did something similar by punching holes in an alum. pie plate and used a plastic scraper to push the dough/batter through.

                      Like you, my spaetzle has evolved into a dough. I find too I can get bigger blobs that why. I always finish them in a skillet too; they're best when they get some crispiness on them which is good b/c you can do them well ahead and just keep them on low, tossing every now and then. A lot of people toss them in brown butter but keep them soft. By the way, if you have any truffle salt, this is the perfect time to use it.

                    2. re: chef chicklet

                      Your description of using the ricer made me laugh ... Thanks for the heads up - I don't think I'll try it. The demo I saw was with quite stiff dough but I can still see it shooting up the side.

                      I'm surprised to see oil and bkg soda in your recipe. It must be one of those dishes that has as many recipes as it has cooks. No I haven't tried gnudi. I've seen it made both with white wine and sparkling wine for the liquid. On that website by the Swiss guy (fx cuisine) he made sweet spaetzle, with apples, and tossed in a fry pan with crumbs and sugar if i recall. Would make a nice fall/winter dessert, maybe.

                      1. re: cinnamon girl

                        I've tried the apple version a couple of times. The first time I grated the apple too coarsely, and had trouble getting it through the holes of maker. With a finer grating it worked fine. Beware that the apple contributes its own liquid to the dough.

                        1. re: paulj

                          Was it good? So glad to hear from someone who's tried it. Did they get a bit crispy? Thanks for the warning ... maybe I'll try a Gala.

                          1. re: cinnamon girl

                            Crisp? Do mean from the apple pieces? No. At least not with a fine grating.


              i give you spaetzle... delcious a little messy, but good.

              1. It's not a Czech goulash but a Hungarian one (named after a Hungarian journalist)

                2 Replies
                1. re: honkman

                  mmmm, all I know is that the grands and great grands of the family were proud Czech. Of course it was all Austria Hungary when they left. So, what Hungarian journalist??

                  Spaetzle is much more soft than my remembered dumplings, and small as Nyleve points out. The dumplings I remember had just the right bite/chew under all that rich gulyas. Egg noodles always strike me as ho hum, actually too slippery. We've used potatoes and you are right that the news are grand, but I am nostalgic for my Grand Aunt who was a wonderful demon in the kitchen. Crippled from polio, getting about with 2 canes.