🇭🇺 Galuska (Nokedli) – Traditional Hungarian Dumplings
These soft, pillowy dumplings are a Hungarian staple, most famously served with Chicken Paprikás, but also great with stews, gravy, or even buttered on their own.
🧾 Ingredients
300 g all-purpose flour (about 2½ cups)
1 tsp salt
2 large eggs
120–150 ml water (½–⅔ cup)
👩🍳 Instructions
1️⃣ Make the dough
In a bowl, mix flour and salt.
Add eggs and start mixing.
Gradually add water until you get a soft, sticky dough. 👉 It should be looser than pasta dough, thicker than pancake batter.
2️⃣ Rest (optional but recommended)
Let dough rest 5–10 minutes. This helps create softer dumplings.
3️⃣ Cook the galuska
Bring a large pot of well-salted water to a boil.
Using a galuska/nokedli maker, spaetzle press, or spoon:
Drop small pieces of dough into the boiling water.
When dumplings float, cook 1 more minute.
Remove with a slotted spoon and drain well.
🍽️ How Hungarians Serve Galuska
With Chicken Paprikás (classic)
With beef stew or mushroom paprikash
Tossed in butter
Mixed with cottage cheese & sour cream (Túrós galuska)
