Here’s a traditional old-fashioned Hungarian Rolled Potato Dumplings – Nudli 🇭🇺🥔
Soft, pillowy, and comforting—served sweet or savory, just like grandma made.
🥔 Hungarian Rolled Potato Dumplings (Nudli)
🛒 Ingredients
- 2 lbs (900 g) starchy potatoes (Russet / Yukon Gold)
- 1 large egg
- 1–1½ cups all-purpose flour (as needed)
- 1 tsp salt
For coating (classic sweet version)
- ½ cup breadcrumbs
- 3 tbsp butter
- ¼ cup sugar (or to taste)
- 1 tsp ground cinnamon (optional)
Savory option
- Butter + poppy seeds or toasted breadcrumbs
- Salt to taste
👩🍳 Instructions
- Cook the potatoes
Boil potatoes in their skins until fork-tender.
Drain, peel while warm, and mash until completely smooth. - Make the dough
Let potatoes cool slightly.
Add egg and salt, then gradually mix in flour.
Dough should be soft but not sticky. - Shape the nudli
Divide dough into portions.
Roll each into long ropes (about finger-thick).
Cut into 1½-inch (4 cm) pieces. - Cook
Bring a large pot of salted water to a gentle boil.
Drop nudli in batches.
When they float, cook 1–2 more minutes, then remove. - Prepare coating
Melt butter in a pan, add breadcrumbs, toast until golden. - Finish
Toss hot nudli in breadcrumbs.
Sprinkle with sugar and cinnamon for sweet version.
🍽️ Serving Ideas
- Sweet nudli with cinnamon sugar 🥄
- Savory nudli with butter & poppy seeds
- As a side dish for roasted meats
💡 Old-Fashioned Tips
- Use dry, starchy potatoes (very important)
- Don’t over-flour or nudli will be heavy
- Best served fresh and warm
If you want:
- Hungarian plum-filled version
- savory paprika nudli
- or a WordPress / Facebook post
just tell me 😊
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