Classic Egg Dumplings with Butterhead Lettuce Salad | Creamy Hungarian Brunch
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30 min
Quick
Kifli Kukták
A magyar konyha egyik legkedveltebb, utánozhatatlan meleg reggelije és brunch fogása: frissen szaggatott, vajban átpirított házi nokedli krémes tojásréteggel bevonva, mellé pedig ropogós, hagyományos édes-ecetes lében forgatott fejes saláta. Gyors, laktató és vérbeli hazai klasszikus!
Preparation method
Preparing the marinated salad
Separate the lettuce into leaves, wash thoroughly in cold water, then drain or dry in a salad spinner.
In a bowl, mix 300 ml of cold water with the vinegar, granulated sugar, and a pinch of salt until the sugar completely dissolves. Toss in the crispy lettuce leaves and place in the refrigerator so the flavours blend nicely.
Dropping and cooking the dumplings
Bring a large pot of generously salted water to a boil. In a bowl, mix 2 eggs with the flour, a teaspoon of salt, and about 150-180 ml of cold water. Mix with a wooden spoon just until it comes together – do not work it until smooth, so that the dumplings remain nice and light!
Chef's tip
The secret to perfect egg dumplings is juiciness: remove the pan from the heat while the eggs still look slightly creamy, as the residual heat from the dumplings will continue to set them even on the plate.
If you want extra airy, feather-light dumplings, use sparkling mineral water instead of plain water to mix the batter!
Ingredients
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