Hungarian Dumplings, also known in Hungary as Nokedli or Galuska, are the perfect side to serve with my Chicken Paprikash or other hearty stews. Easy to prepare with only 4 pantry ingredients, these divine little dumplings are rustic in appearance, but delicate in flavor. Nokedli dumplings are basically a small, lighter version of egg noodles!
When I first met Hungarian Dumplings
I first tasted the Central European little dumplings called Nokedli during college while studying in Vienna, Austria. The school lunchroom often served these little puffs of flavor, but by their German name – spaetzle. Lighter and more delicate than pasta, they were the perfect pairing to the various rustic stews they served.
Years later when I was living in Europe, I often traveled to my company’s regional office in Budapest. One evening at dinner, to my delight these little dumplings arrived on my plate as an accompaniment to Hungarian Chicken Paprikash – this time under their Hungarian name, Nokedli.
Learning to make Nokedli
Ever since that dinner, whenever I’ve made Chicken Paprikash I’ve yearned for those delicious little Hungarian dumplings to serve with it. I’ve attempted to make them, but they always seem to come out heavy and doughy. So, when I was in Budapest again on vacation as part of a bike trip, I convinced Robert and our friends Evie Haskell and Paul Maxwell to take a cooking class with me at Chefparade Cooking School. And, I made sure the menu included Nokedli!
How to make Nokedli (Hungarian Dumplings)
Time needed: 15 minutes.
These tasty little dumplings are surprisingly easy to prepare, with only 4 pantry ingredients – eggs, flour, salt and a bit of oil.
- Mix together eggs, flour, salt and water to form a loose batter.
My mistake in earlier attempts to make Nokedli was creating a thicker, dough-like batter by adding too much flour.
- Feed the batter through a Nokedli (or Spaetzle) maker to form small pieces that are dropped into boiling water.
You can also feed the batter through a slotted spoon, a flat cheese grater – or even a colander – held over the water. (I tested this recipe using a large slotted spoon and it worked well.)
- In just a few minutes, all the dumplings rise to the top of the water, indicating they are done.
Scoop out, rinse under running water, put in a large bowl and toss with a bit of oil so they don’t stick together. (You can also toss with butter.)
Leftover Hungarian Dumplings will last 2 to 3 days in the refrigerator. They can be reheated by sautéing them in a bit of butter or oil over medium-low heat.
Yes, leftovers can be frozen for up to 2 months. Thaw in the refrigerator and follow reheating directions above.
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- 1 tablespoon plus 1/2 teaspoon salt, divided use
- 2 large eggs
- 2 cups all-purpose flour
- 1 tablespoon organic canola or vegetable oil
- Bring around 3 quarts water to a boil. Add 1 tablespoon salt.
- While waiting for the water to boil, make the batter: In a medium mixing bowl, whisk together eggs, 3/4 cup water and 1/2 teaspoon salt. Slowly stir in flour, 1/4 cup at a time. Batter should be sticky, but still a bit loose. You may not need to use all the flour.
- Form dumplings by pressing 1/3 to 1/2 cup batter through a dumpling maker (the large holes on a flat cheese grater, a colander with medium/large holes, or a slotted spoon will also work) directly into the boiling water. Cook for around 2 to 3 minutes. All of the dumplings should have floated to the top of the water.
- Using a slotted spoon, remove cooked dumplings from boiling water, place in a colander and rinse under cold water. Place cooked dumplings in a medium bowl and gently toss with the oil (to keep them from sticking together).
- Repeat with remaining batter.
- Serve immediately.
- Category: side dish
- Method: boiling
- Cuisine: Hungarian