Galuska

Sure! 😊 Galuska (also called Nokedli) are soft Hungarian dumplings, most famously served with chicken paprikash, but they’re great with stews or even butter and cheese.

Hungarian Galuska (Nokedli) Recipe

Ingredients (Serves 3–4)

• 2 cups (250 g) all-purpose flour

• 2 large eggs

• 1/2–3/4 cup (120–180 ml) water

• 1 tsp salt

Instructions

1. Make the dough

   • In a bowl, mix flour and salt.

   • Add eggs and start mixing.

   • Gradually add water until you get a thick, sticky batter (softer than pasta dough, thicker than pancake batter).

2. Rest the dough

   • Let it rest for 5–10 minutes. This helps the texture.

3. Boil

   • Bring a large pot of salted water to a gentle boil.

4. Form the galuska

   • Use a galuska/nokedli spaetzle maker, or

   • Place dough on a cutting board and cut small pieces into the boiling water with a knife.

5. Cook

   • Dumplings are done when they float to the top (about 2–3 minutes).

   • Scoop them out with a slotted spoon.

6. Finish

   • Toss lightly with butter or oil so they don’t stick.

Serving Ideas

• 🥘 With Chicken Paprikash (classic Hungarian pairing)

• 🧀 Tossed with butter and grated cheese

• 🥓 Mixed with sautéed onions or crispy bacon

• 🥬 With cabbage for Káposztás Galuska

Pro Tips

• Dough should be sticky but scoopable—don’t overmix.

• If dumplings fall apart, add 1–2 tbsp flour.

• Fresh galuska tastes best, but leftovers can be pan-fried in butter the next day 😋

If you want, I can also give you:

• 🇭🇺 Authentic Chicken Paprikash to go with it

• 🧀 Cheesy Galuska

• 🥬 Cabbage Galuska