Here’s a complete guide to making traditional Hungarian noodle dumplings — Nokedli (pronounced NOH-ked-lee) 🥟🇭🇺
Nokedli are small, soft dumplings, similar to German spaetzle, and are the classic accompaniment to Hungarian Chicken Paprikash (Csirkepaprikás) or stews.
Ingredients (for 4 servings)
- 2 cups all-purpose flour
- 2 large eggs
- ¾ cup water (adjust for consistency)
- 1 tsp salt
- 1–2 tsp butter (optional, for tossing)
Step-by-Step Instructions
1. Make the batter
- In a mixing bowl, combine flour and salt.
- Beat eggs and water together, then stir into the flour.
- The batter should be thick but sticky, slightly thicker than pancake batter.
Tip: If too thick, add a tablespoon of water at a time; if too runny, add a little flour.
2. Boil water
- Bring a large pot of salted water to a boil.
3. Form the dumplings
- Using a nokedli maker / spaetzle press, press small amounts of batter directly into the boiling water.
- If you don’t have one, use a colander with large holes or spoon and knife to scrape small pieces into the water.
4. Cook
- Dumplings are done when they float to the surface, usually 2–3 minutes.
- Remove with a slotted spoon and place in a bowl.
5. Optional finishing
- Toss with a small amount of butter to prevent sticking.
- Serve immediately under or alongside stews, sauces, or chicken paprikash.
Tips for Perfect Nokedli
- Don’t overmix once eggs are added — this keeps dumplings tender.
- Serve fresh; they don’t freeze well.
- Size matters: aim for small, irregular shapes, about 1–2 cm long.
Serving Suggestions
- Hungarian Chicken Paprikash (Csirkepaprikás)
- Beef or pork stews
- Mushroom or vegetable sauces
- Topped with sour cream for extra richness
If you want, I can also give a shortcut method for Nokedli without a spaetzle maker that works perfectly in a home kitchen — takes just 5–7 minutes to make.
Do you want me to share that?
