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February 10, 2013: I have updated this post with clearer instructions for the Nokedli as well as a photo of the loose dough.

Adapted from my mother’s recipe

Check out my recipe on Foodista

  • 1 kg chicken breasts, no skin, no bones
  • 2 tsp olive oil
  • 1 large Vidalia onion about 1 cup (Mayan onion will work too), finely chopped
  • 2 tbsp paprika paste (or home made roasted red peppers, skins removed) or 1 tsp Hungarian sweet paprika powder
  • 1 green cubano pepper, thinly sliced (not hot peppers)
  • 1 medium chopped tomato (or 1/4 cup tomato paste)
  • Salt and pepper to taste
  • 1 tsp flour
  • 1/2 cup sour cream (no fat) or no fat yogurt + couple of tbsp for garnish
  • 1/2 cup chicken stock (low sodium)

Instructions

  1. Cook onions in 1 tsp olive oil until soft, add chicken stock (the onions will help thicken the sauce). Add chopped tomato and cook 2 minutes longer.
  2. Remove from heat and add paprika.
  3. Using an immersion blender or regular blender, blend the onion mixture until smooth.
  4. Strain through a fine sieve (this will help discard the tomato skins and seeds which would ruin the creamy texture of the sauce). Reserve.
  5. Cut chicken into bite-sized pieces and brown in 1 tsp olive oil.
  6. When the chicken is almost done, add the sauce back to the pan, and simmer until the chicken is entirely cooked.
  7. Just before serving, add the thinly sliced green peppers (I like them a bit crunchy as garnish)
  8. Add 1 tsp flour to the sour cream or plain yogurt and stir well. Stir the sour cream into the sauce and heat through (do not boil).
  9. Dollop fresh sour cream or plain yogurt just before serving.

Serve with noodles or nokedli (dumplings).

Nokedli (dumplings)
I usually eyeball this. General rule is 1 egg, 1/2 cup flour + bit of water
per person.

I use 1 whole egg per lot, then the remainder I use the egg whites only (this makes it a bit healthier and the 1 egg yolk adds a bit of colour).

To make 4 servings:

  • 1 egg
  • 9 tbsp egg whites
  • 2 cups flour
  • water to soften dough as needed
  • 3-4 L water for boiling
  • 1 tsp olive oil
  • 2 tbsp butter + 1 tsp olive oil
The dough should be loose enough to press through the Nokedli maker without much effort, but it should not be wet.

The dough should be loose enough to press through the Nokedli maker without much effort, but it should not be wet.

Directions:

  1. In a large pot, bring 3-4 L water and olive oil to a boil (you need a large pot because the dumplings will sink and then rise to the top when done). Don’t salt the water because it will make the dumplings too soft – don’t know if that is true, but I have never done it to try!
  2. In a food processor, blend eggs, flour and add water to make a dough resembling loose bread or pasta dough, and it should be able to be pressed through a dumpling maker easily.
  3. Using the dumpling maker, press batter through, stir dumplings occasionally so they don?t stick together. I generally make the entire batter, stirring occasionally – no need to remove the done ones!
  4. Strain well. You can lightly coat in olive oil and let stand until required.
  5. In an enamel Dutch oven, melt butter with olive oil. Heat to high.
  6. Add dumplings and stir well. You will want the dumplings to become crispy and brown…they are really tasty that way.
  7. Salt and Pepper to taste.
  8. Serve with Chicken Paprikas on top.

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