Hungarian Nokedli is one of the most iconic side dishes in Hungarian cuisine. These soft, tender egg dumplings are quick to prepare and pair perfectly with classic dishes like Chicken Paprikash, Beef Goulash, Pork Stew, and Paprikash Sauce. Made from a simple batter of flour, eggs, water, and salt, Nokedli has a light, chewy texture that beautifully absorbs rich sauces and gravies. Whether served as a side dish or enjoyed with butter and cheese, this traditional Hungarian staple is a must-have recipe for anyone exploring authentic Hungarian cooking.
The homemade Nokedli shown in the image features the classic irregular dumpling shape and buttery finish, exactly as they are traditionally prepared in Hungarian kitchens.
Why You’ll Love This Hungarian Nokedli Recipe
- Authentic Hungarian family recipe
- Ready in just 30 minutes
- Made with simple pantry ingredients
- Soft, tender, and buttery texture
- Perfect with stews, goulash, and paprikash
- Traditional Hungarian comfort food
- Beginner-friendly recipe
- Versatile side dish
What Is Hungarian Nokedli?
Nokedli (pronounced NO-ked-lee) is Hungary’s version of small egg dumplings, similar to German Spätzle. Unlike pasta, Nokedli is made from a loose batter that is pressed or cut directly into boiling water, creating irregular dumplings with a soft, chewy texture.
These dumplings are an essential part of Hungarian cuisine and are most famously served alongside Chicken Paprikash (Paprikás Csirke), where they soak up the rich paprika sauce. Nokedli can also be tossed with butter, mixed with cheese, or served with hearty meat dishes.
Ingredients
For the Dumplings
- 500 g (4 cups) all-purpose flour
- 4 large eggs
- 250–300 ml (1 to 1¼ cups) water
- 1 teaspoon salt
For Finishing
- 2 tablespoons unsalted butter
- Optional: freshly chopped parsley
Kitchen Equipment
- Large mixing bowl
- Wooden spoon or spatula
- Large pot
- Slotted spoon
- Nokedli maker (Spaetzle maker) or a large-hole grater
- Colander
