Time 20m Number Of Ingredients 4 Steps:
Beat the eggs and the sour cream/ yogurt/ smetana with a fork. Add the salt and slowly start adding the flour while beating with the fork and incorporating the flour until smooth. Adjust batter: Depending on the size of your eggs, you might need one extra tablespoon of flour. Or 1/2 - 1 tablespoon less if your eggs are small. See the pictures; that is the batter consistency that you should achieve. The batter should be relatively thick and slowly fall off the fork. Boil water: Bring a large pot of water to a boil. Add about ½ tablespoon salt to the boiling water. Turn the heat down and let it come to a simmer. Cook nokedli: Add the nokedli to the water using a teaspoon, which should only be half full with batter. Let the nokedli simmer on low heat for about 10 minutes. Drain well.
Time 15m Yield 4 serving(s) Number Of Ingredients 5 Steps:
Place large pot filled with salted water and bring to boil. Combine eggs, salt, and water, beating well with whisk. Add flour, a little at a time. Add only enough flour to make a soft, sticky dough. Let mixture rest for about 10 mins. Beat mixture again. Using the side of a teaspoon, spoon small amount of dough into boiling water. Dipping the spoon in the hot water will remove the dough from the spoon (if you have a spaetzel maker, that makes is easier as you want very small noodles). The noodles are done when they float to the top. Remove from water with large slotted spoon, and place in colander. Rinse with cold water. You may want to make the dumplings in 2 or 3 batches so they dont overcook. Serve with chicken paprikas. The dumplings are also nice added to a stew. You can heat the dumplings in a frying pan with melted butter. Do not let the dumplings get too brown or crisp.
