Nokedli (also called galuska) are classic Hungarian dumplings—soft, tender, and perfect with dishes like chicken paprikash, stews, or saucy meats. 🇭🇺🥣
Nokedli (Hungarian Dumplings)
Ingredients (Serves 4)
- 2 cups (250 g) all-purpose flour
- 2 large eggs
- 3/4–1 cup water (lukewarm)
- 1 tsp salt
Instructions
- Bring Water to a Boil
- Bring a large pot of well-salted water to a gentle boil.
- Make the Batter
- In a bowl, mix flour and salt.
- Add eggs and gradually stir in water until you get a thick, sticky batter (thicker than pancake batter, looser than dough).
- Form the Dumplings
- Traditional method: Use a nokedli dumpling maker over the pot and press batter through.
- Alternative: Use a spätzle maker, colander with large holes, or scrape small pieces off a cutting board with a knife.
- Cook
- Dumplings will float to the surface after about 1–2 minutes.
- Let them cook 30–60 seconds more, then remove with a slotted spoon.
- Finish
- Toss lightly with butter or oil to prevent sticking.
Tips for Perfect Nokedli
- Batter should be sticky but scoopable—don’t overmix.
- Cook in batches to avoid crowding.
- Taste-test one dumpling before cooking all; adjust salt if needed.
Variations
- Eggier dumplings: Add 1 extra egg
- Richer version: Replace some water with milk
- Whole wheat: Replace up to 25% of the flour
- Cheese galuska: Toss with butter and grated cheese
Serving Ideas
- Chicken Paprikash (Paprikás Csirke)
- Beef or pork stews
- Mushroom paprikash
- Sour cream–based sauces
- Fried lightly in butter as leftovers
If you want, I can also give you:
- Troubleshooting tips (too soft, too dense, falling apart)
- Authentic Hungarian ratios
- How to make nokedli without special tools
- How Hungarians serve it traditionally
Just tell me 😊
