In a large bowl, whisk the eggs, water, and salt together. Gradually add the flour, stirring continuously until you have a thick, sticky dough.
The dough should be softer than pasta dough but thick enough to hold together when dropped into boiling water.
2. Boil the Nokedli
Bring a large pot of salted water to a rolling boil.
Using a nokedli maker, spaetzle press, or a large-holed colander, drop small portions of the dough into the boiling water.
Cook for about 2–3 minutes, or until the dumplings float to the surface and become tender.
3. Drain
Remove the cooked dumplings with a slotted spoon or drain them in a colander.
Toss immediately with a little butter to prevent them from sticking together.
4. Serve
Serve the warm nokedli as a side dish with your favorite Hungarian meal. They are especially delicious with rich sauces because the small dumplings soak up every bit of flavor.
Helpful Tips
Don’t overmix the dough. Mix just until the ingredients are combined.
The dough should be sticky and soft, not firm like traditional pasta dough.
Cook the dumplings in batches if necessary so the pot isn’t overcrowded.
Toss the cooked nokedli with butter immediately after draining.
For extra flavor, add a little chopped fresh parsley before serving.
What to Serve With Hungarian Nokedli
Nokedli pairs beautifully with:
Hungarian Chicken Paprikash
Beef Goulash
Pork Stew
Mushroom Paprikash
Beef or pork paprika dishes
Rich Hungarian gravies and stews
Recipe Details
Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Servings: 4–6 Cuisine: Hungarian Category: Side Dish
Hungarian Nokedli is proof that simple ingredients can make an incredibly satisfying homemade dish. Soft, tender, and perfect for soaking up flavorful sauces, these little dumplings deserve a place on any Hungarian-inspired dinner table.
