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9.2.11

ROLLED POTATO DUMPLINGS - KRUMPLI NUDLI


If you don’t know what nudli is shaped after, I will give you one hint: think of - naked baby boys. Now that we have that one out of the way, let’s just concentrate on the dough. Nudli dough starts out the same way as plum dumpling, in fact my grandmother made them both at the same time. We kids preferred the nudli and the adults generally ate the dumpling. I tend to make one or the other, not both. That would be way too much effort and I like to pick and choose those.

Dough:
3 cups cooked red potatoes, riced and still warm
1/8 cup butter
2-1/2 cups flour
2 eggs
1 tsp salt

Coating Mix:
2 Tbsp butter
2 Tbsp oil
1 cup fine dry bread crumbs
1/4 cup ground walnuts
2 Tbsp brown sugar

• Cook the potatoes in their jackets.
• Make the crumb mixture while the potatoes cook.
• Place 2 Tbsp butter and 2 Tbsp oil into a non-stick skillet over medium heat.
• Add the bread crumbs and ground walnuts, stirring frequently, until crumbs are golden and crisp.
• Stir in couple of tablespoons of brown sugar.
• Remove the crumbs from heat and set aside.
• When the potatoes are tender, pour off the water and set aside the potatoes.
• Let them cool a bit for easy handling.
• Peel and chop potatoes while still warm.
• Put them through a ricer or mash them really well with no chunks left.
• Mix in the butter; it will melt into the potatoes. Let it cool down to room temperature.
• Add the flour, eggs and the salt and mix thoroughly.
• Kneed the dough until smooth; adding more flour if needed.
• Dough should be pliable and light, but not sticky.
• Working with small portions, roll the dough into “snakes” on a lightly floured surface.
• Cut into 2” lengths and roll them lightly one by one.
• Boil a large pot of water.
• Add the nudli to the boiling water in batches so as not to over-crowd them, and gently simmer until they float to the top.
• Use a slotted spoon to transfer to a colander.
• Drain for a minute or two and then roll them in bread crumbs.
• Pour the prepared breadcrumbs into a medium sized, deep, round bowl.
• Add the nudli to the bowl with the breadcrumbs.
• Gently shake the bowl to coat nudli with breadcrumbs.
• Move nudli to a serving bowl and repeat the procedure with the next batch.
• Place the nudli in the breadcrumbs as soon as they come out of the boiling water or the breadcrumbs will not stick.

  

12 comments:

  1. Thank you so much for your recipes. I am Hungarian and so thrilled to make the dishes I grew up on. The krumpli nudli was delish.
    You rock,
    Mary

    ReplyDelete
  2. Mmm, my grandpa used to make krumpli nudli for me and my brother all the time when we were younger. I'll have to try yours out before I come home from school, and let my grandpa know I made them on my own. ;-)

    ReplyDelete
    Replies
    1. It's nice to keep family traditions alive. :-)

      Delete
  3. My grandma had a whole other name for this and she told me that it meant: "Little angels' peters".
    I love them!

    ReplyDelete
    Replies
    1. That was the name we knew that as as well. Angyal futulo. Literally Angel Whistles. Whistle being a euphemism for, well, you know. :)

      Delete
  4. Thank you for the english versions can only read a little Hungarian, my mother made this regularly.

    ReplyDelete
    Replies
    1. You are very welcome.

      Delete
  5. I vaguely remember these. Is it served as a side dish? What is served with it?

    ReplyDelete
    Replies
    1. These would be served for the kids at the same time we made plum dumplings. It's made from the same dough. Just like plum dumpling, nudli is eaten with powdered sugar sprinkled on the top. On its own I would make it as a snack and serve it with apricot jam just like smarni.

      Delete
  6. Wow, Zsuzsa! These krumpli núdli (without the walnut or sugar) were my favourite savoury dish when I was a child. We called them shlishkili (I don't know how it was written in Slovak). Because of the diminutive form of the name, I have not been able to find the recipe, but remembered it was potato flour. I loved rolling out the snakes with Mum. I am soooo happy to have discovered your wonderful blog. Nagyon köszönöm szépen!

    ReplyDelete
  7. My mother used to make this coating and put it on fried homemade noodles, it was a special treat.
    have been looking for the recipe, with no success, thank you.

    ReplyDelete

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I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

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