Nokedli or Galuska Recipe (Hungarian Dumplings)

Here’s a classic Nokedli (Galuska) recipe—the soft, pillowy Hungarian dumplings often served with goulash or paprikash:

Ingredients (serves 4)

• 2 cups all-purpose flour

• 2 large eggs

• ½ cup water (adjust as needed)

• 1 tsp salt

• 1 tbsp vegetable oil or melted butter (optional, for richer flavor)

Instructions

1. Make the batter:

   • In a bowl, whisk eggs, water, and salt. Gradually add flour and stir until a thick, sticky batter forms.

   • Consistency should be similar to pancake batter—not too runny, not too stiff.

2. Boil water:

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

3. Shape the dumplings:

   • Traditionally, a Nokedli maker or spaetzle press is used to push the batter into boiling water.

   • If you don’t have one, use a colander with large holes or a knife and cutting board: spread batter on a wet cutting board and scrape small pieces into the water.

4. Cook the dumplings:

   • When the dumplings rise to the surface, let them cook for 1–2 more minutes.

   • Remove with a slotted spoon and transfer to a colander to drain.

5. Optional finishing touch:

   • Toss dumplings with a little melted butter to keep them from sticking.

6. Serve:

   • Perfect with Hungarian dishes like chicken paprikash, goulash, or mushroom sauce.

💡 Tips:

• Work in batches if needed so the water stays boiling.

• Nokedli can be fried lightly after boiling for a golden, crispy variation.

• For extra flavor, add a pinch of paprika to the batter.

If you want, I can give a “super quick stovetop method” that makes soft Nokedli in under 15 minutes without special tools.