In a large mixing bowl, whisk together the eggs, water, and salt.
Gradually add the flour while stirring until a thick, sticky batter forms. The batter should be soft but not runny. If needed, add a little more water, one tablespoon at a time.
Allow the batter to rest for 10 minutes.
Step 2: Boil the Water
Bring a large pot of salted water to a gentle boil.
Step 3: Form the Dumplings
Using a Nokedli maker, Spätzle maker, or a cutting board and knife, press or scrape small portions of batter into the boiling water.
Work in batches to avoid overcrowding the pot.
Step 4: Cook
Cook the dumplings for 2–3 minutes.
Once they float to the surface, continue cooking for another minute.
Remove them with a slotted spoon.
Step 5: Finish
Transfer the dumplings to a bowl and toss with melted butter to prevent sticking.
Sprinkle with chopped parsley if desired.
Serve immediately.
Tips for Perfect Hungarian Dumplings
The batter should be sticky, not stiff.
Let the batter rest before cooking for softer dumplings.
Do not overcrowd the pot.
Toss cooked dumplings with butter immediately.
Serve fresh for the best texture.
Serving Suggestions
Hungarian Dumplings pair perfectly with:
Chicken Paprikash
Hungarian Beef Goulash
Pork Stew (Pörkölt)
Mushroom Paprikash
Creamy Mushroom Sauce
Roasted meats
Butter and fresh herbs
Fried onions and bacon
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze for up to 2 months.
Reheating: Sauté in butter or warm briefly in boiling water until heated through.
Frequently Asked Questions
What are Hungarian dumplings called?
They are traditionally called Nokedli or Galuska in Hungary.
Are Nokedli the same as German Spätzle?
They are very similar, but Hungarian Nokedli are generally smaller, softer, and slightly more rustic.
Can I make them without a Nokedli maker?
Yes. You can use a Spätzle maker, a colander with large holes, or scrape the batter from a cutting board into boiling water with a knife.
Can I make the dough ahead of time?
It’s best to cook the batter shortly after mixing, but it can rest for up to 30 minutes before cooking.
Nutrition (Per Serving)
Calories: 245
Protein: 8g
Carbohydrates: 39g
Fat: 6g
Fiber: 1g
Sugar: 1g
Sodium: 340mg
Final Thoughts
Hungarian Dumplings (Nokedli) are a simple yet essential part of traditional Hungarian cuisine. Their soft, pillowy texture makes them the perfect companion to rich stews, creamy sauces, and hearty meat dishes. Once you try homemade Nokedli, you’ll understand why they’ve remained a staple on Hungarian tables for generations.
