Here’s a recipe for Delicious Hungarian Noodle Dumplings — often called Galuska or Nokedli in Hungary 🇭🇺. These soft, chewy dumplings are perfect with stews, goulash, or paprikash.
🍜 Hungarian Noodle Dumplings (Galuska / Nokedli)
Serves: 4–6
Prep: 10 minutes | Cook: 5–7 minutes
Ingredients
- 2 cups (250 g) all-purpose flour
- 2 large eggs
- ½ tsp salt
- ½ cup (120 ml) water (more if needed)
- 1 tbsp oil or melted butter (optional, for richer dough)
Instructions
- Make the dough
- In a bowl, beat eggs with water and salt.
- Gradually stir in flour until a sticky, thick batter forms.
- Dough should drop slowly from a spoon but hold shape.
- Boil water
- Bring a large pot of salted water to a rolling boil.
- Form the dumplings
- Using a spoon, small ladle, or spaetzle maker, drop small pieces of dough into boiling water.
- Stir gently to prevent sticking.
- Cook dumplings
- Once the dumplings float to the surface, cook 2–3 more minutes.
- Use a slotted spoon to remove dumplings and drain.
- Optional butter coating
- Toss hot dumplings with melted butter for extra flavor.
Serving Suggestions
- Chicken Paprikash: spoon creamy paprika sauce over the dumplings
- Beef Goulash: dumplings soak up rich goulash sauce beautifully
- Mushroom Sauce: vegetarian option with creamy mushroom gravy
Tips for Perfect Nokedli
- Dough should be sticky, not stiff
- If making ahead, keep cooked dumplings tossed in butter to prevent sticking
- Can also pan-fry lightly after boiling for a golden crust
If you want, I can also give you:
- A cheesy version of these dumplings
- A baked noodle dumpling casserole
- Or mini garlic-herb dumplings
Do you want me to do that?
