Here’s a delicious, traditional Hungarian Noodle Dumplings recipe—known as Nokedli (or Galuska) 🇭🇺
Soft, tender dumplings that are perfect with chicken paprikash, stews, or simply buttered.
Hungarian Noodle Dumplings (Nokedli / Galuska)
Ingredients (Serves 4–6)
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2 cups all-purpose flour
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1 tsp salt
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2 large eggs
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¾–1 cup water (room temperature)
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Optional: 1 tbsp oil or melted butter (for extra tenderness)
Instructions
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Make the dough
In a bowl, mix flour and salt. Add eggs and gradually stir in water until you get a thick, sticky batter (softer than pasta dough, thicker than pancake batter). -
Rest
Let batter rest 10–15 minutes. -
Boil water
Bring a large pot of salted water to a gentle boil. -
Form dumplings
Use a nokedli maker, spaetzle maker, colander, or spoon to drop small dumplings into the water. -
Cook
Dumplings are done when they float (about 2–3 minutes). Scoop out with a slotted spoon. -
Finish
Toss with butter or a little oil to prevent sticking.
Serving Suggestions
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Classic: With Chicken Paprikash and sour cream
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Simple & comforting: Buttered with salt and parsley
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Hungarian favorite: Toss with scrambled eggs (Tojásos Nokedli) and serve with cucumber salad
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Hearty: With beef stew or mushroom paprikash
Tips for Perfect Nokedli
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Batter should be sticky, not pourable
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Don’t overcrowd the pot
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Use salted water—it’s your only seasoning
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Fresh is best, but leftovers reheat well in butter
If you’d like, I can also share a potato nokedli version, whole wheat option, or step-by-step paprikash pairing