Galuska – Hungarian Dumplings

Here’s a traditional Hungarian Galuska (Nokedli) recipe—small, tender dumplings most famously served with Chicken Paprikash (Paprikás Csirke) 🇭🇺

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Galuska (Hungarian Dumplings / Nokedli)

Ingredients (serves 4)

• 2 cups (250 g) all-purpose flour

• 2 large eggs

• ¾–1 cup (180–240 ml) water

• 1 teaspoon salt

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Instructions

1. Make the Dough
   In a bowl, mix flour and salt. Add eggs and about ¾ cup water.
   Stir vigorously with a spoon until you have a thick, sticky batter—softer than pasta dough but thicker than pancake batter. Add more water if needed.

2. Rest (Optional but Traditional)
   Let dough rest 10 minutes to relax the gluten.

3. Boil Water
   Bring a large pot of well-salted water to a rolling boil.

4. Form the Galuska

   • Use a galuska/nokedli spaetzle maker, colander, or

   • Spread dough on a cutting board and scrape small pieces into the boiling water using a knife.

5. Cook
   Dumplings will sink, then float after 1–2 minutes. Let cook 30 seconds longer, then remove with a slotted spoon.

6. Finish
   Toss immediately with a little butter or oil to prevent sticking.

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Serving Suggestions

• Classic: Chicken Paprikash with sour cream sauce

• With butter & breadcrumbs (pirított morzsa)

• With cabbage (káposztás galuska)

• As a side for stews or goulash

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Tips for Perfect Galuska

• Dough should be sticky—don’t overmix or make it stiff.

• Cook in batches to avoid crowding.

• Serve immediately for best texture.

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If you’d like, I can also share nokedi with sour cream, egg-based nokedli (tojásos galuska), or a gluten-free version.