Boil the potatoes in their skins until tender. Drain, peel, and mash them thoroughly while warm. Allow the potatoes to cool.
Add the flour, egg, and salt. Mix gently until a soft dough forms.
Divide the dough into portions and roll each portion into a long, thin rope. Cut into small pieces and gently roll each piece between your hands to create the characteristic Nudli shape.
Bring a large pot of salted water to a gentle boil. Add the dumplings in batches. When they float to the surface, cook for another 2–3 minutes, then remove with a slotted spoon and drain.
Meanwhile, melt the butter in a skillet. Add the breadcrumbs and toast until golden and fragrant.
For the sweet version, stir the sugar and cinnamon into the toasted breadcrumbs.
Add the cooked dumplings and gently toss until well coated.
Serving
Serve warm with extra cinnamon sugar and powdered sugar if desired. Nudli can also be served with poppy seeds, ground walnuts, plum jam, or melted butter.
🇭🇺 Final Thoughts
Soft, tender, and coated in golden buttery breadcrumbs, Hungarian Nudli is a wonderfully simple traditional dish. Whether enjoyed as a sweet dessert or a savory accompaniment, these little potato dumplings are pure Hungarian comfort food.
A simple recipe with an unforgettable homemade taste! 🇭🇺🥔❤️
