Gluten-Free Egg Dumplings (Hungarian Noki)

This is my interpretation of the traditional flour-egg dumpling recipe that is used in Hungarian cuisine, also known as noki.

Because I am gluten intolerant, I have substituted gluten-free flour in this recipe, and it works perfectly! 

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GLUTEN-FREE EGG DUMPLINGS

INGREDIENTS: 

2½ cups all-purpose gluten-free flour

1 egg

Salt

1/3 to ½ cup lukewarm water

1 tablespoon butter to toss the dumplings

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INSTRUCTIONS:

Put the flour in a mixing bowl. Break in egg, add salt. With the help of a wooden spatula, beat until egg is well blended with the flour. Now, slowly and beating steadily, pour in the lukewarm water. The mixture should have the thickness of a soft dough, slightly sticky.

Have plenty of salted water (or broth) ready and boiling on the stove. Dip the wooden spatula into the boiling water to wet it and scoop out a spoonful of the dough. Then, using the sharp edge of a metal tablespoon, quickly clip off small pieces of the dough from the wooden spoon and drop them directly into the boiling water. You can easily adjust the size of the dumplings, depending on how small you cut the dough with each stroke.

When dumplings have risen to the surface, they are done. For larger dumplings, allow them to boil a little longer before removing from the pot. Strain and rinse under cold water. Put softened or melted butter over them and mix.  Serve at once while hot.

Can be served with either Real Hungarian Goulash Recipe or Hungarian Chicken Paprika and Dumplings, two of our family's favorite dishes.