Here’s a traditional old-fashioned Galuska (Hungarian Dumplings) 🇭🇺🥣 Soft, tender, and perfect with goulash, chicken paprikash, or any rich stew.
🥣 Galuska (Hungarian Dumplings)
🛒 Ingredients
2 cups all-purpose flour
2 large eggs
¾–1 cup water (or milk)
1 tsp salt
👩🍳 Instructions
Make the batter In a bowl, mix flour and salt. Add eggs and gradually stir in water until you get a thick, sticky batter (thicker than pancake batter, softer than dough).
Rest Let batter rest 10 minutes.
Boil Bring a large pot of salted water to a rolling boil.
Form the galuska Use a galuska board, spaetzle maker, or spoon. Drop small dumplings into boiling water.
Cook When dumplings float, cook 1–2 minutes more. Remove with a slotted spoon.
Finish Toss lightly with butter to prevent sticking.
🍽️ Best Served With
Chicken Paprikash 🍗
Hungarian Goulash
Beef stew
Mushroom paprika sauce
💡 Old-School Tips
Don’t overmix—keeps galuska fluffy
Batter should stretch slightly when lifted
Serve immediately for best texture
🇭🇺 Hungarian Note
Galuska is also called Nokedli in many regions—they’re essentially the same dish.
