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!

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!

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.)

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

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