Nokedli (Galuska) – Hungarian Dumplings

Ingredients (Serves 4)

• 2 cups (250 g) all-purpose flour
• 2 large eggs
• ½–¾ cup (120–180 ml) water
• 1 tsp salt

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Instructions

1. Boil water:
   Bring a large pot of salted water to a boil.
2. Make batter:
   In a bowl, mix flour and salt. Add eggs and half the water. Stir, adding more water gradually, until you get a thick, sticky batter (softer than pasta dough).
3. Form dumplings:
   Using a spaetzle maker, colander, or spoon, press small portions of batter into the boiling water.
4. Cook:
   Dumplings will sink, then float. Once they float (about 2–3 minutes), cook 1 more minute.
5. Drain:
   Remove with a slotted spoon and rinse briefly with warm water to prevent sticking.
6. Serve:
   Toss with butter or add directly to dishes like chicken paprikash.