Soft, tender little dumplings that are ready in minutes! Nokedli (also called galuska) are Hungary’s version of spaetzle and are most famously served with Chicken Paprikash, but they’re delicious with stews, goulash, or even just butter and cheese.
📝 Ingredients (Serves 4)
2 cups (250 g) all-purpose flour
2 large eggs
½–¾ cup (120–180 ml) water
1 tsp salt
1 tbsp oil (optional)
👩🍳 Instructions
Boil Water Bring a large pot of salted water to a rolling boil.
Make the Batter In a bowl, whisk eggs with salt (and oil if using). Add flour and mix. Gradually stir in water until you get a thick, sticky batter (thicker than pancake batter but softer than dough).
Shape the Nokedli
Use a spaetzle maker, colander with large holes, or a cutting board.
Press or scrape the batter into the boiling water.
Cook Quickly Once the dumplings float (about 2–3 minutes), they’re done.
Drain & Rinse Remove with a slotted spoon and briefly rinse with warm water to prevent sticking.
Serve Immediately Toss with butter or mix straight into your favorite Hungarian stew.
💡 Tips for Perfect Nokedli
Don’t overmix the batter — just until combined.
Work quickly once the batter is ready.
For a richer version, toss hot dumplings with butter right after draining.
If you’d like, I can also write a cozy Facebook-style post to go with this recipe like your usual food posts 😉
