A bowl of galuska usually means Hungarian dumplings—soft, pillowy little noodles most often served with paprikás, pörkölt, or simply with butter and cheese. Here’s a quick, authentic overview (plus how to make them).
🍲 Galuska (Hungarian Dumplings)
What it is
- Small, irregular dumplings (similar to spaetzle)
- Tender, slightly chewy
- Meant to soak up rich sauces
Commonly served with:
- Chicken paprikash
- Beef stew (pörkölt)
- Sour cream sauces
- Butter, cheese, or bacon (simple version)
🥄 Classic Galuska Recipe (2–4 servings)
Ingredients
- 2 cups all-purpose flour
- 2 eggs
- ¾–1 cup water
- 1 tsp salt
Instructions
- Bring a large pot of salted water to a boil.
- Mix flour and salt, add eggs.
- Gradually add water to form a thick, sticky batter (not dough).
- Drop batter into boiling water using:
- a galuska/nokedli board
- a colander
- or a spoon
- Cook 2–3 minutes, until dumplings float.
- Scoop out, drain well.
🍽️ How to serve a bowl of galuska
- Toss with butter and a pinch of salt
- Add sour cream
- Sprinkle with cheese or crispy bacon
- Spoon paprikás sauce over the top (classic!)
🇭🇺 Tip
Galuska should be soft and rustic, not uniform—imperfection is part of its charm.
If you want, I can give you:
- Cheesy galuska
- Galuska with cabbage
- Or the exact pairing for chicken paprikash
Just tell me 😊
