🇭🇺 Hungarian Noodle Dumplings (Nokedli)

Nokedli are soft, rustic egg dumplings that are a staple side dish in Hungarian cuisine. Similar to German spaetzle, they are small, tender, and slightly chewy. They are usually served with rich stews like goulash or chicken paprikash because they soak up sauces beautifully.

⏱️ Recipe Information

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4–6
Cuisine: Hungarian
Difficulty: Easy

🥚 Ingredients

300 g (2½ cups) all-purpose flour
2 large eggs
150 ml (⅔ cup) water or milk
1 tsp salt
1 tbsp oil (optional, for softer texture)

👩‍🍳 Instructions

Step 1: Make the batter

In a large bowl, mix flour and salt.

Add eggs and water (or milk) gradually while stirring.

Mix until you get a thick, sticky batter (thicker than pancake batter, softer than dough).

👉 Tip: The batter should slowly drop from a spoon.

Step 2: Rest the batter

Let it rest for 10–15 minutes.

This helps the gluten relax and makes softer dumplings.

Step 3: Boil water

Bring a large pot of salted water to a boil.

Step 4: Shape the nokedli

Using one of these methods:

Nokedli grater
Spoon + cutting board
Spaetzle maker

Drop small pieces of batter into boiling water.

Step 5: Cook

Cook for 2–4 minutes.

When the dumplings float to the surface, they are ready.

Step 6: Drain

Remove with a slotted spoon and drain well.

Optionally rinse lightly with warm water to prevent sticking.

Step 7: Serve

Toss with a little butter or oil.

🍽️ Serving Ideas

Nokedli are traditionally served with:

Chicken paprikash 🍗
Beef goulash 🥘
Pork stew
Mushroom paprika sauce
Sour cream-based dishes

💡 Tips for Perfect Nokedli

✔ Batter must be thick and sticky, not runny
✔ Don’t overcrowd the pot when cooking
✔ Stir gently to prevent sticking
✔ Serve immediately for best texture
✔ Add a little oil if storing to prevent clumping