Soft, tender, little dumplings that are the perfect side for Hungarian stews like goulash, pörkölt, or paprikás. Think of them like the Hungarian version of spaetzle.
🥣 Ingredients
2 cups all-purpose flour
2 large eggs
¾–1 cup water (adjust as needed)
1 tsp salt
🍲 Instructions
Make the Batter
In a bowl, whisk eggs with water and salt.
Gradually mix in flour to form a sticky, smooth batter.
Boil the Dumplings
Bring a large pot of salted water to a boil.
Using a spaetzle maker, colander, or spoon, drop small portions of batter into boiling water.
When dumplings float to the top, cook 1–2 more minutes.
Drain
Remove with a slotted spoon and place in a colander to drain.
Optional: toss with a little butter to prevent sticking.
🍽️ To Serve
Serve immediately with Hungarian stews like goulash, pörkölt, or chicken paprikás.
Can also be lightly fried in butter for a tasty side dish.
🔑 Tips
Batter should be sticky, not dry
Use fresh eggs for best texture
Nokedli is traditionally soft, not dense
If you want, I can also make a quick Facebook-friendly version or a Darija version for your audience. Do you want me to do that?
