Here’s a traditional Hungarian noodle dumpling recipe — commonly called Nokedli (also known as galuska). These are soft, rustic dumplings, perfect with stews, paprikash, or even butter and cheese 🇭🇺
Hungarian Noodle Dumplings (Nokedli / Galuska)
Ingredients
- 2 cups plain flour
- 1 tsp salt
- 2 large eggs
- ¾–1 cup water
Method
- Make the batter
Mix flour and salt in a bowl.
Add eggs and gradually mix in water until you get a thick, sticky batter
(thicker than pancake batter, softer than pasta dough). - Rest (optional but helpful)
Let batter rest 5–10 minutes — improves texture. - Cook dumplings
Bring a large pot of well-salted water to a rolling boil.
Push batter through a nokedli grater, spaetzle maker, or drop small spoonfuls into the water. - Finish cooking
When dumplings float, cook 1–2 minutes more.
Drain well. - Prevent sticking
Toss immediately with a little butter or oil.
Serving Ideas
- Classic side for chicken paprikash or pork pörkölt
- Toss with butter, parsley, and black pepper
- Mix with sour cream and crispy bacon
- Lightly pan-fry leftovers for crispy edges
Tips for Perfect Nokedli
- Batter too thick? Add water 1 tbsp at a time
- Batter too runny? Add flour 1 tbsp at a time
- Don’t overcrowd the pot — cook in batches
- Fresh is best, but leftovers reheat well
If you’d like, I can also share:
- Egg-free or dairy-free versions
- Whole-wheat nokedli
- How Hungarians traditionally serve them
Just let me know 😊
