Hungarian Noodle Dumplings are most likely referring to nokedli (also called galuska), the classic soft, tender Hungarian dumplings often served with chicken paprikash, stews, or goulash. They’re similar to German spaetzle, but usually simpler and slightly smaller.
Here’s the traditional, easy recipe:
🇭🇺 Hungarian Nokedli (Noodle Dumplings)
Ingredients (4 servings)
- 2 cups all-purpose flour
- 2 large eggs
- ½–¾ cup water (enough to make a sticky, soft dough)
- 1 teaspoon salt
- 1 tablespoon oil or melted butter (optional)
Instructions
1. Make the dough
In a bowl, mix:
- Flour
- Eggs
- Salt
- Water (add gradually)
You want a soft, sticky, almost gooey dough—not firm. It should fall slowly from a spoon.
2. Boil water
Bring a large pot of salted water to a boil.
3. Form the dumplings
Traditionally you use a nokedli maker or spaetzle grater, but you can also use:
- A colander with large holes
- A spoon
- The edge of a cutting board and knife
Push or drop small pieces of dough into the boiling water.
4. Cook the dumplings
Boil for 2–3 minutes, until they float.
Scoop them out with a slotted spoon and drain.
5. Coat lightly with butter
Toss in a little melted butter so they don’t stick together.
✅ How to Serve Nokedli
- With Chicken Paprikash (the classic!)
- With goulash
- As a simple dish with butter and parsley
- Fried in butter with onions for a quick side
If you want, I can also give:
- The authentic Chicken Paprikash recipe to pair with these
- A one-bowl, no-tool spaetzle-style version
- A cheesy nokedli casserole
Which one would you like?
