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🧾 Ingredients

• 250 g all-purpose flour
• 2 eggs
• 100–150 ml water
• 1 teaspoon salt

Optional:

• Butter for tossing after cooking

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👩‍🍳 Step-by-Step Preparation

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1. Prepare the dough

In a bowl combine:

• flour
• eggs
• salt

Gradually add water while mixing.

The dough should be soft, sticky, and thicker than pancake batter.

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2. Boil water

Bring a large pot of salted water to a boil.

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3. Shape the nokedli

Use:

• a nokedli/spaetzle maker
• a colander with large holes
• or a spoon and knife method

Drop small pieces of dough into boiling water.

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4. Cook

Cook until dumplings float to the surface (about 2–3 minutes).

Remove with a slotted spoon.

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5. Finish

Rinse lightly or toss with butter to prevent sticking.

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🍽️ How to Serve

Serve Nokedli:

• With Csirkepaprikás
• Alongside stews and goulash
• Mixed with butter and cheese
• Fried lightly in butter for extra flavor

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🔥 Tips for Perfect Nokedli

• Batter should stay soft and sticky
• Don’t overcrowd the boiling water
• Work quickly while dropping dough
• Toss with butter immediately after cooking
• Fresh nokedli tastes best hot

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🇭🇺 A Hungarian Kitchen Essential

Nokedli represents:

• Traditional homemade cooking
• Rustic Hungarian comfort food
• Family-style meals
• Classic Central European dumplings

It is one of the most common side dishes in Hungary.

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❤️ Final Thoughts

Hungarian nokedli are soft, hearty, and wonderfully comforting. Their simple ingredients and fluffy texture make them the perfect companion for rich Hungarian sauces and stews.

A timeless classic of Hungarian cuisine.