Recipe: Nidai

Nidai are made out of potato dough and the dish is known as a meal for poor people. Nidai are prepared from ingredients, which contain a lot of nutriens and you get really full when eating them. However, I do not see it as a meal for poor people. For me, it is a pleasure to eat the dish. My grandmother always cooked it for special occasions and I still love it today. 

Unfortunately, the dish was not cooked very often at home, because we are a big family and for six people you really need a lot of Nidai. However, when the dish was served, I was over the moon. I just say: crispy and fluffy Nidai served on homemade sauerkraut. What could be better? Try out this recipe and taste the homemade Nidai at home.  


Tips for preparation:

The dough should have to right consistency - it should not be to firm and at the same time it should not be to soft. But you have the possibility to improve your dough with either some milk or some flour, when it doesn't work out the first time. The Nidai are being fryed in a pan with very low heat until they are light brown. They taste the best, when they are crunchy on the outside and soft and fluffy on the inside. The difficult thing is to get the right feeling for it. But don't give up, even when it doesn't work out the first time - the result is really worth it!

Ingredients for 4 persons:

  • 600 g mealy potatoes
  • 1 egg
  • Some flour
  • If needed, some milk
  • Salt, nutmeg
  • Clarified butter


  1. Cook the potatoes, peel them and puree them with a potato press. 
  2. Add the egg, salt and some flour to the potatoes. Knead everything well until it is a smooth dough. If the dough is too firm, add a little bit of milk. If the dough is too soft, add a little bit of flour. 
  3. Portion the dough and form them into 1 cm thick roles. 
  4. Divide the dough into 3 cm long Nidai. Then melt the clarified butter in a pan and fry the Nidai at low heat until they are golden brown.

Serve the Nidai on sauerkraut and with fresh parsley. And enjoy!

Yours, Kristina

Pictures: Foto Lebesmühlbacher