How to make Krumpli Nudli and How to Enjoy Them
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Krumpli nudli are Hungarian mashed potato dumplings, traditionally sausage shaped, poached and coated in crunchy buttery breadcrumbs. My sister and I used to put them on the menu a lot because they sounded funny (and tasted good, of course).
Whilst thinking about leftover mashed potato, as one does, I thought I might try making some for my lunch and, not having made them for 20 or 30 years, thought I’d just check I was on the right lines.
Googling “krumpli nudli” brought up lots of pages but most were in Hungarian but it’s OK Google translated them for me and this here are some of the things I have learnt …
“Preparation of monster is actually a simple, all depends on the dose,”
“Do you have to hurry to the pedals between because if you are, you can descend, and the ‘difficult to handle will be.”
“Because of the huge, with wooden kitchen table, on which long ago did these things, we rarely see”
“If you have the correct his potatoes, then “only” cooked her to be watching.”
“do not dilute your knife he bb dough”
I could go on – it must be cool living in Hungary!
So, armed with the above information, I decided to try remembering and make them anyway. They worked fine!
Krumpli Nudli
Serves 4
400g potatoes, freshly cooked and mashed with a
20g of butter
1 egg
seasonings to taste
approx 120g flour (or more!)
more butter
fresh breadcrumbs or even better panko crumbs or pangrattato (have a look –
its a lovely and useful thing to do with breadcrumbs)
~ Set the potatoes aside to cool
completely.
~ Mix in the egg, seasoning according to
how you intend to serve the nudlie and
then the flour. You are aiming for a
soft workable dough. Add more
flour till such a situation is achieved.
~ Roll the dough into 1cm (1/2 inch)
snakes and then cut into 4cm (about 11/2
inches or so) length. These are your nudli.
~ Preheat the oven to 180°C/350°F
~ Boil a large pan of salted water, add the
nudli a few at a time and scoop out when
they float to the top.
~ Toss your nudli in a little melted butter
and then your choice of breadcrumbs (I
used panko – Fusion!) spread on a
baking tray and bake till crisp and
golden.
Serving Suggestions
I think this idea is worth playing with; maybe add caramelised onions, or cheese or chopped herbs, or crumbled bacon to the mashed potatoes. I ate mine sprinkled with Parmesan and with some spicy dipping salsa. They also make an excellent accompaniments to stewed and braised meats or as a side to all sorts of savoury meals. For sweet nudli add cinnamon or chopped nuts and serve sprinkled with sygar. They are traditionally served topped with jam and I personally think a little lovely clotted cream would be a good addition.
These can also be made with leftover mashed potato, warm it a little before mixing in the flour and whatever additions you want to use. There are nine more good ideas for leftover mashed potatoes alone in leftovers cookbook, Creative Ways to Use Up Leftovers, plus other ideas for leftover but not masehd potatoes.
Just think of all the ideas I have come up with for the other 450 or so ingredients in the book.
Suzy Bowler
Having been a somewhat itinerant chef for over 30 years I was amazed, on my return to the UK, at the blatant food waste that now seems to be rife in the country; amazed and irritated. So much so that I decided to start a blog about spontaneous cooking from leftovers to show people that there are great alternatives to throwing food away.
2 Comments
Suzy - Sudden Lunch
Yes, they are like gnocchi, also if you roll the dough out and cook it on a gridle they are lefse or lompe from Norway!
Jenny Eatwell
Isn't it fascinating how similar recipe ideas turn up in different countries' cuisines? These sound very much like Gnocchi (except bigger, of course!) that then get breadcrumbed and baked. I love anything made of potato, so can't see my disliking these! 🙂