Hungarian Dumplings (Nokedli Recipe) | A Well-Seasoned Kitchen® (2024)

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!

this Recipe
Table of Contents
  1. When I first met Hungarian Dumplings
  2. Learning to make Nokedli
  3. What are Hungarian Dumplings made of?
  4. How to make Nokedli (Hungarian Dumplings)
  5. How to store and reheat Hungarian Nokedli
  6. Ways to serve Hungarian Dumplings
  7. Hungarian Nokedli FAQs
  8. Nokedli or Galuska Recipe (Hungarian Dumplings)

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.

Hungarian Dumplings (Nokedli Recipe) | A Well-Seasoned Kitchen® (2)

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.

Hungarian Dumplings (Nokedli Recipe) | A Well-Seasoned Kitchen® (3)

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!

Hungarian Dumplings (Nokedli Recipe) | A Well-Seasoned Kitchen® (4)

What are Hungarian Dumplings made of?

Nakedly are made with 4 ingredients – plus some oil (or butter) to keep the cooked dumplings from sticking together:

  • Salt – I like to use kosher salt
  • Large eggs – at room temperature
  • All-purpose flour – preferably unbleached
  • Water
  • Canola or vegetable oil – preferably organic – can also use butter

How to make Nokedli (Hungarian Dumplings)

These tasty little dumplings are surprisingly easy to prepare, with only 4 pantry ingredients – eggs, flour, salt and a bit of oil.

  1. 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.
  2. 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.)
  3. 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.)
Hungarian Dumplings (Nokedli Recipe) | A Well-Seasoned Kitchen® (5)

How to store and reheat Hungarian Nokedli

How long will Nokedli last in the refrigerator?

Leftover Hungarian Dumplings will last 2 to 3 days in the refrigerator.

Can Nokedli be frozen?

Yes, leftovers can be frozen for up to 2 months. Thaw in the refrigerator and follow reheating directions below.

How to reheat Nokedli

Dumplings can be reheated by sautéing them in a bit of butter or oil over medium-low heat.

Ways to serve Hungarian Dumplings

Nokedli is served most often as a side dish. Place in a serving bowl as part of a buffet, or spoon individual portions onto individual dinner plates. Here are some suggested main dishes that pair well with these dumplings:

  • Hungarian Chicken Paprikash
  • Short Ribs
  • Braised Baby Back Ribs
  • Sheet Pan Chicken with Mushroom Onion Sauce
Hungarian Dumplings (Nokedli Recipe) | A Well-Seasoned Kitchen® (6)

Hungarian Nokedli FAQs

What is the difference between Nokedli and Galuska?

There is no difference between the two – they are both Hungarian dumplings. I can’t find any information on why there are 2 Hungarian names for the same dish – if you know, please let me know!

Can Hungarian Dumplings be made ahead of time?

Yes, they can be prepared 2 to 3 days ahead, covered and refrigerated. Reheat by sautéing in a bit of butter or oil over medium-low heat.

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Hungarian Dumplings (Nokedli Recipe) | A Well-Seasoned Kitchen® (7)

Nokedli or Galuska Recipe (Hungarian Dumplings)

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Hungarian Dumplings, known as Nokedli or Galuska in Hungary, are the perfect side to serve with my Chicken Paprikash or other hearty stews. Easy to prepare with only 4 pantry ingredients, they’re rustic in appearance, but delicate in flavor. Nokedli are basically a small, lighter version of egg noodles!

  • Yield: 5 to 6 servings 1x
  • Diet: Low Fat

Ingredients

Scale

  • 3 quarts + 3/4 cup water, divided use
  • 1 tablespoon plus 1/2 teaspoon salt, divided use
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1 tablespoon organic canola or vegetable oil

Instructions

  1. Bring around 3 quarts water to a boil. Add 1 tablespoon salt.
  2. 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.
  3. 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.
  4. 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).
  5. Repeat with remaining batter.
  6. Serve immediately.
  • Author: Lee Clayton Roper
  • Category: side dish
  • Method: boiling
  • Cuisine: Hungarian

Originally Posted

Last Updated

Categories

  • Christmas
  • Dairy Free
  • Dinner Party
  • No Bake
  • Side Dishes
  • Side Dishes
  • WSK Recipes

About the author

Hi, I'm Lee.

I am inspired by my mother, Sally’s, love of cooking and entertaining to gather friends and family together over great meals and conversation. In fact, I held my first dinner party at the age of 16. Throughout the years, I’ve provided recipes, menu advice and cooking tips to friends seeking uncomplicated and delicious ideas for home entertaining.

Learn more about me

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Hungarian Dumplings (Nokedli Recipe) | A Well-Seasoned Kitchen® (2024)

FAQs

What is the difference between Nokedli and galuska? ›

What is the difference between Nokedli and Galuska? There is no difference between the two – they are both Hungarian dumplings.

What are Hungarian dumplings made of? ›

Nokedli is a traditional Hungarian dish consisting of boiled dumplings consisting of flour, water, salt, and eggs, that are sometimes enhanced with thyme and whole milk. They are similar in ingredients, flavor, and preparation to spaetzle and can be made with a spaetzle maker.

How to keep dumplings from getting soggy? ›

Since excess liquid can make for soggy dumplings, cheesecloth can help drain water from cabbage, fat from pork, or other moisture from the filling ingredients. Place the food in the center of the cheesecloth, wrap tightly, and squeeze until all the moisture is removed.

What are small Eastern European dumplings? ›

Pierogi or pierogies are filled dumplings, made by wrapping unleavened dough around a filling, and occasionally flavored with a savory or sweet garnish, finally cooked in boiling water. Pierogi or their varieties are associated with the cuisines of Central, Eastern and Southeastern Europe.

Are spaetzle and dumplings the same thing? ›

Spaetzle are traditional German dumplings. You can also mince a few pieces of bacon in a pan, heat the cooked spaetzle in the bacon drippings and omit the butter.

What is the difference between spaetzle and dumplings? ›

Gnocchi are dumplings made/shaped by hand from a potato dough, and boiled like pasta. (See history).. Spaetzle is made from a more fluid batter (think pancake batter consistency)with egg, milk/cream, and flour. Not a potato in sight.

Where is knedliky from? ›

Czech bread dumplings (knedlíky)

What is hidden in dumplings? ›

Some families hide a coin inside one or more of the jiaozi, so someone may bite into something hard and discover a gold or silver coin inside their dumpling. Whoever finds the dumpling with the coin has good luck and will be lucky in the upcoming year.

How do you say dumplings in Hungarian? ›

gombóc {noun} gasztr. zsemlegombóc {noun} gasztr. májgombócleves {noun} gasztr.

Does Hungary have dumplings? ›

Hungarian ​nokedli dumplings are a drop-dumpling similar to German spaetzle. They're made by passing the dough through a noodle grater into boiling water. If you don't have a noodle grater, a colander will work or you can scrape small portions of dough with a spoon or knife into the water.

How can I make my dumplings taste better? ›

A teaspoon of sugar adds an extremely subtle hint of sweetness. It also helps the dumplings retain their moisture through the cooking process and slows gluten development, which ensures tender dumplings. A pinch of salt seasons the dumplings and enhances the flavors of the other ingredients.

How to make dumplings more juicy? ›

Hand-mincing meat and adding more pork belly results in the juiciest dumplings. Traditionally, some Chinese cuisine uses hand minced meat for their dishes. For example, lots of dim sum items like siu mai, pork buns, beef meatball, and more use hand minced meat to control the texture and fat content of the dish!

How do you use a gyoza maker? ›

To use: Place the dumpling slicer into the dough and move forward, rotating to create continuous, uniform circles. Place each circle of dough onto the dumpling press, add your choice of filling and press to seal.

What tool can be used in place of a spaetzle maker to prepare the dough? ›

Flat cheese grater: In my opinion, the easiest tool is one you may already have at home: a flat stainless steel cheese grater with large holes (about 1/4 inch). If you place the cheese grater grating side down over a pot of water, it resembles a spätzle maker without the dough box.

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