Hungarian Noodle Dumplings (Nokedli)

Instructions

1. Bring a large pot of salted water to a boil.
2. In a mixing bowl, combine the flour and salt.
3. Add the eggs and gradually stir in the water until a soft, sticky batter forms. The dough should be thicker than pancake batter but softer than pasta dough.
4. Using a spaetzle maker, colander, or spoon, drop small portions of dough into the boiling water.
5. Cook the dumplings for about 2–3 minutes. Once they float to the surface, they are ready.
6. Remove with a slotted spoon and rinse briefly with warm water.
7. Toss with a little butter or oil to prevent sticking.

Serving Ideas

Nokedli pairs perfectly with:

• Hungarian goulash
• Chicken paprikash
• Beef stew
• Mushroom paprikash

Tips

• Don’t overmix the batter or the dumplings may become dense.
• For extra flavor, sauté the cooked Nokedli in butter for a minute or two before serving.
• Leftovers can be pan-fried the next day for a delicious crispy texture.

These classic Hungarian dumplings are quick, comforting, and the perfect side dish for rich, savory meals!