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Hungarian-style noodle dumplings (nokedli) are very similar to German spaetzle. They make a delicious side for a variety of main dishes, the most popular being Chicken Paprikas.
This is our family recipe for Hungarian noodle dumplings (nokedli). They’re relatively easy (and quick) to prepare and delicious served alongside our Easy Chicken Paprikas.
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Hungarian Noodle Dumplings (Nokedli)
Hungarian-style noodle dumplings (nokedli) are very similar to German spaetzle. They make a delicious side for a variety of main dishes, the most popular being Chicken Paprikas.
Ingredients
- 2-1/2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- 1/2 teaspoon ground nutmeg
- 3 large eggs, lightly beaten
- 3/4 cup milk
- 3 tablespoons butter
Instructions
- Combine the flour, baking powder, salt, pepper, and nutmeg in a large mixing bowl. Make a well in the center and add the eggs and milk. Combine thoroughly, but do not overmix. Turn the dough onto a plate, cover loosely with plastic wrap and set aside for 30 minutes.
- While the dough rests, bring a large pot of salted water to a rapid boil.
- Start dropping teaspoon-sized portions of dough into the boiling water. You don’t want to overcrowd the pot, so plan to work with no more than 1/4 of the dough at a time.
- As the dumplings float to the surface, remove them from the pot with a slotted spoon and set aside.
- Once all of the dumplings are cooked, drain the water from the pan and melt the butter over medium heat. Add the dumplings and toss in the melted butter to until they’re heated through and nicely coated. Add a little extra seasoning if desired and serve immediately.
Nutrition
Calories: 255, Total Fat: 9g, Cholesterol: 111mg, Sodium: 471mg, Carbohydrates: 34g, Fiber: 1g, Protein: 9g
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate and comment below!
After seeing this recipe, I want to make Chicken Paprikash. My Mother used to scrape the dough off the plate and dip the spoon in the boiling water to keep the dough from sticking to the spoon. She also said that if you added a few more eggs, it makes the dumplings fluffier and lighter. Thank you for bringing back wonderful memories. Happy New Year to you and your family.
Hi Audrey,
Thanks for sharing the memories of your Mother. Dipping the spoon in the water to prevent sticking is a fantastic tip – extra eggs help too! Happy New Year to you as well.
Hi Lynne. I am delighted to discover your recipe for the Hungarian dumplings and look forward to making them.
My Mom used to make the best potato soup with these dumplings in it and she didn’t have a recipe, at least that my sister and I can find! Sadly, my mother died before I had an interest in learning to cook and I never learned how to make her soup. So, fingers crossed, this recipe will be “the one”!
Hi Vicki,
I truly hope this dumpling recipe is similar to the way your Mom made them. If you have a minute, let us know after you make the recipe.
My favorite dumpling recipe. Excellent with paprikash, goulash, etc. love it. I just use my bench cleaner or chef’s knife to push off pieces of dough from my small cutting board into the boiling water. Don’t even bother with my spaetzel maker device with this recipe. Thank you !
Hi Brenda,
These dumplings are easy to make for sure. Glad to hear that you enjoy them.
My grandmother from Poland would make these. This recipe is just like hers. She would cook spare ribs and sauerkraut. Remove the bones after cooking and add the dumplings. Thank you for the recipe.