Here is a long, detailed, authentic recipe for Hungarian Noodle Dumplings (Nokedli) — soft, chewy, perfect for paprikash, stews, or buttered as a side.
🇭🇺🍜 Hungarian Nokedli (Noodle Dumplings) – Full Authentic Recipe
⭐ What Are Nokedli?
Nokedli are small, soft egg dumplings—very similar to German Spätzle—served with Chicken Paprikash, beef stews, goulash, lecsó, or simply with butter.
This recipe makes the perfect texture: soft, slightly chewy, never dense.
🥣 INGREDIENTS (4 servings)
2 cups all-purpose flour
2 large eggs
½–¾ cup water (start with ½ cup, add more as needed)
1 tsp salt
1 tbsp oil (optional, helps with texture)
Optional:
1 tbsp sour cream (for softer, richer dumplings)
🔪 HOW TO MAKE THE DOUGH
1. Mix dry ingredients
In a large bowl:
Add flour + salt
Mix well
2. Add eggs
Crack eggs into the center of the flour. Begin mixing.
3. Add water slowly
Add ½ cup water to start and continue mixing with a wooden spoon.
The dough should be:
Thick
Sticky
Not runny
Not kneadable
Add more water 1 tbsp at a time until you reach a sticky batter consistency.
4. Rest 10 minutes (optional but improves texture)
This helps the gluten relax and makes dumplings softer.
🍳 HOW TO COOK NOKEDLI
1. Boil salted water
Fill a large pot with water + 1 tsp salt. Bring to a rolling boil.
2. Form dumplings
You can use:
✔️ Nokedli (Spätzle) maker
Spread dough on the tool and slide back and forth over boiling water.
✔️ Colander or cheese grater method
Push small pieces of dough through holes with a spoon.
✔️ Teaspoon method
Dip spoon in water, scoop small amount of dough, and drop pieces into boiling water.
They should look like small irregular noodles.
3. Cook
When dumplings float to the surface, cook 1–2 minutes more.
Total cooking time: 3–4 minutes.
4. Drain & rinse
Drain immediately and rinse lightly with warm water—prevents sticking.
5. Optional finishing
Toss with:
1 tbsp butter
Or a splash of oil
This keeps them soft and prevents clumping.
🍽️ HOW TO SERVE
Traditional pairings:
Chicken Paprikash (Paprikás Csirke)
Beef Paprikash
Pörkölt (Hungarian meat stew)
Lecsó
Mushroom paprikash
Simple side:
Tossed in butter + black pepper
With parsley
With caramelized onions
💡 TIPS FOR PERFECT NOKEDLI
Dough must be sticky and thick, not runny.
Don’t overcook — they get mushy.
Add a bit of oil to dough for softer dumplings.
Use sour cream in dough for richer nokedli.
Rinse lightly after cooking to prevent sticking.
Butter is your best friend — toss right after draining!
🧡 RESULT
Soft, chewy, tender Hungarian dumplings that pair with ANY Hungarian stew or paprikash. True comfort food from the heart of Hungary.
If you want: ✔️ Chicken Paprikash recipe to serve with Nokedli ✔️ Spinach or herb nokedli ✔️ German Spätzle version
