Galuska – Hungarian Dumplings

Here’s a traditional Hungarian Galuska (Nokedli) recipe—soft, tender dumplings that are perfect with chicken paprikash, stews, or even tossed in butter 🥣

Galuska (Hungarian Dumplings)

Ingredients

• 2 cups all-purpose flour

• 2 large eggs

• ¾–1 cup water (adjust as needed)

• 1 tsp salt

Instructions

1. Make the dough
   In a bowl, mix flour and salt. Add eggs and about ¾ cup water.
   Stir until you get a sticky, thick batter (softer than pasta dough, thicker than pancake batter).

2. Rest (optional but helpful)
   Let the batter rest 10–15 minutes for better texture.

3. Boil
   Bring a large pot of salted water to a gentle boil.

4. Form dumplings

   • Use a galuska/nokedli grater over the pot, or

   • Scoop small bits with a spoon and push them into the water, or

   • Spread dough on a cutting board and scrape strips into the water with a knife.

5. Cook
   Dumplings will float in 2–3 minutes. Let them cook 1 more minute, then remove with a slotted spoon.

6. Finish
   Toss with a little butter to prevent sticking.

Tips & Variations

• Dough should be soft and sticky—don’t overmix

• For extra richness, replace some water with milk

• Serve traditionally with Paprikás Csirke (Chicken Paprikash)

• Leftovers can be lightly pan-fried in butter the next day

If you want, I can also share a spaetzle-style version, cheese galuska, or tips for perfect dumpling texture every time