🥣 Instructions

1. Make the Batter

In a bowl, whisk eggs with water (start with 1/2 cup), salt, and oil.
Add flour and mix until you get a thick, sticky dough.

Texture should be looser than bread dough, tighter than pancake batter.
If too thick, add a splash more water.

2. Boil the Dumplings

Bring a large pot of salted water to a boil.
Using a Nokedli maker / spaetzle maker, push dough through holes into boiling water.
- If no tool: use a spoon to drop small pieces into water.
Cook 2–3 minutes, until dumplings float.
Drain immediately.

3. Season

Add a drizzle of melted butter or oil and toss to prevent sticking.

🍽️ Serve With

Hungarian chicken paprikash
Goulash
Beef stew
Mushroom paprikash
Creamy sauces

They soak up gravy beautifully! 😍

💡 Tips

Don’t overmix the dough — stop as soon as combined.
Smaller dumplings = lighter texture.
Add a splash of sparkling water for extra fluffy nokedli.
Toss with butter right away so they don’t clump.

🍛 Variations

Garlic Butter Nokedli

Toss hot dumplings with:

Butter
Garlic
Parsley

Cheese Nokedli (Csipetke-style)

Mix with shredded cheese and bake until bubbly!

❤️ Why Hungarians Love It

Because it’s:

Cheap
Filling
Quick to make
The perfect partner for paprika-rich dishes

If you want, I can give you:
✔️ A step-by-step photo style
✔️ A creamy mushroom paprikash to serve with it
✔️ A one-pan Hungarian dinner using nokedli

Just ask! 🇭🇺✨