Nokedli (also called Galuska) are soft, tender Hungarian egg dumplings similar to spaetzle. They’re a staple side dish in Hungary and most famously served with Chicken Paprikash.
Simple ingredients, quick to make, and perfect for soaking up rich sauces!
📝 Ingredients
2 cups all-purpose flour
2 large eggs
½–¾ cup water (as needed)
1 teaspoon salt
1 tablespoon oil (optional, for tossing after cooking)
👩🍳 Instructions
1️⃣ Make the Batter In a large bowl, mix flour and salt. Add eggs and stir. Gradually add water until you get a soft, sticky batter — thicker than pancake batter but looser than dough.
2️⃣ Boil Water Bring a large pot of salted water to a rolling boil.
3️⃣ Form the Dumplings Using a spoon, cutting board, or spaetzle maker, drop small pieces of batter into the boiling water.
4️⃣ Cook Cook 2–3 minutes, until dumplings float to the surface.
5️⃣ Drain & Toss Remove with a slotted spoon, drain well, and toss lightly with oil or butter to prevent sticking.
🍽️ Serving Ideas
Serve with Chicken Paprikash
Toss with butter and fresh parsley
Mix with sautéed cabbage
Add to soups or stews
💡 Tips
The dough should be sticky — don’t over-thicken it.
Work in batches to avoid overcrowding.
Best served fresh and warm!
Soft, comforting, and essential in Hungarian cooking 🇭🇺
