Here’s a classic Hungarian Dumplings (Galuska / Nokedli) recipe—these soft, tender dumplings are a staple in Hungarian cuisine and often served with stews, goulash, or paprikash.
Hungarian Dumplings (Nokedli / Galuska) 🍽️
Ingredients (Serves 4)
- 2 cups (250 g) all-purpose flour
- 2 large eggs
- 1/2 cup (120 ml) water (adjust as needed)
- 1 tsp salt
- 1 tbsp butter (optional, for tossing after cooking)
Instructions
1. Make the Dough
- In a bowl, whisk eggs, water, and salt until combined.
- Gradually add flour, stirring until a sticky batter forms.
- It should be thicker than pancake batter but not too stiff.
- Let the batter rest for 5–10 minutes.
2. Boil the Dumplings
- Bring a large pot of salted water to a boil.
- Using a spätzle maker, colander with large holes, or a knife, press or scrape small pieces of dough directly into the boiling water.
- Stir gently to prevent sticking.
- Cook for 2–3 minutes, or until dumplings float to the top.
3. Drain & Toss
- Remove dumplings with a slotted spoon.
- Optional: toss with 1 tbsp butter for extra flavor and prevent sticking.
Serving Suggestions
- Chicken Paprikash: Pour creamy paprika sauce over dumplings.
- Beef Goulash: Serve dumplings alongside rich beef stew.
- Simple Butter & Herbs: Toss with butter, parsley, and a sprinkle of paprika for a light side dish.
💡 Tips
- Batter should be sticky; too dry makes tough dumplings.
- Use a fork to cut small pieces if you don’t have a spätzle maker.
- Dumplings can be made in advance and reheated by sautéing lightly in butter.
If you want, I can also make a “Hungarian Dumplings for Beginners” version with step-by-step pictures or shortcuts so it’s easy even if you’ve never made them before.
Do you want me to do that?
