Hungarian Dumplings (Nokedli)

Step 1

In a large bowl, whisk together the flour, nutmeg, 1 teaspoon salt and ½ teaspoon pepper. In a small bowl or liquid measuring cup, whisk the eggs and 1 cup water. Add the egg mixture to the flour mixture; whisk until the ingredients form a smooth batter. Cover and let stand at room temperature for 30 minutes. Meanwhile, line a rimmed baking sheet with kitchen parchment and mist with cooking spray.

Step 2

In a large pot, bring 4 quarts water to a boil. Stir in 1 tablespoon salt. Holding a small, smooth-surfaced wooden cutting board or cheese board above the water, ladle about 1 cup batter on the board (reduce the amount of batter if your board is very small). Using an offset spatula or butter knife, quickly scrape small bits of the batter, in narrow, ribbon-like sections, off the board into the boiling water. When all of the batter onto the board has been scraped into the water, set the board aside. Return the water to a boil and cook for 1 minute, stirring once or twice; the dumplings will float to the surface after about 30 seconds, before they are cooked through.

Step 3

Using a slotted spoon, scoop the dumplings out of the water, let excess water fall back into the pot, then distribute in an even layer on the prepared baking sheet. Cover with foil to keep warm, then cook the remaining batter in the same way.