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 Information
Nutrition Facts
Hungarian Noodle Dumplings (Nokedli)
Amount per Serving
Calories
255
% Daily Value*
Fat
9
g
14
%
Saturated Fat
5
g
31
%
Polyunsaturated Fat
4
g
Cholesterol
111
mg
37
%
Sodium
471
mg
20
%
Carbohydrates
34
g
11
%
Fiber
1
g
4
%
Protein
9
g
18
%
* Percent Daily Values are based on a 2000 calorie diet.
Have you tried this recipe?Did you add your own special touch? We’d love to hear about it! Leave a comment and a rating to share your thoughts with others.
Brenda Boyd says
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 !
Lynne Webb says
Hi Brenda,
These dumplings are easy to make for sure. Glad to hear that you enjoy them.
Chris C says
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.
Todd says
Well done! Made these dumplings for a gulas recipe. Thank you! Todd
Lynne Webb says
Hi Todd,
Glad you enjoyed the dumplings. Thanks for letting us know.
Joyce Ducheneaux says
Delicious, and so very much like the way my Mom made them! Thanks for the recipe! My Mom didn’t have written recipes, only in her head…as she learned from her Hungarian born Mother & Aunties. My Grandmother never learned English, and died in childbirth when my Mother was only 11. I used to make them with my Mother. She served them with Paprikas, & added them to potato soup. I didn’t make them for many years, as my non- Hungarian husband hated them…I appreciate the refresher! Thank you!
Lynne Webb says
Hi Joyce,
So happy to hear you enjoyed the dumplings. The same was true in my family when it came to written recipes. Those wonderful old-world cooks never did seem to write anything down. Or, if they did, they used measuring tools like coffee cups and soup spoons. 😉
Maria says
This is how my mother made them all the time except she did not use nutmeg. Thank you so much!
Lynne Webb says
Hi Maria,
Glad you enjoyed the dumplings. Thanks for taking the time to let us know.
Fran Biikin says
I make this with sauerkraut and boneless pork ribs. Delicious!
Christina Horvath says
Fantastic recipe! I use a custom pie pan with holes drilled in it to rake over the boiling water…
Lynne Webb says
Hi Christina,
The pie plate is a good idea! Thanks for sharing it with us.
Luella Windisch says
This is a dense dumpling which I love. I changed the pepper to 1/4 and nutmeg to a pinch. I added it to a chicken stew it was delicious.
Lynne Webb says
Thank you Luella! I’m glad you enjoyed the dumplings. It’s a family recipe for more than four generations. I like the idea of adding nutmeg. I will give it a try the next time I make them.
Luella Windisch says
This is a dense dumpling which I love. I changed the pepper to 1/4 and nutmeg to a pinch. I added it to a chicken stew it was delicious.
Angie says
My dad learned how to make chicken and dumplings from his dad who was German, and this recipe looks exactly like his. Amazing! I will have to give them a try. Beautiful pictures. 🙂
Lynne Webb says
Hi Angie,
Thanks for the kind words. I hope you enjoy the recipe.
Christine says
Can not wait to try the Hungarian Dumplins. I make them but use a spaetzle grater. So much
faster but will try wit a spoon,
Marie Schrittwieser says
Everything looks so inviting. Cannot wait to start cooking.
Lynne Webb says
Thanks Marie!