Hungarian Nokedli, also known as Hungarian egg dumplings, are one of the most beloved side dishes in Hungarian cuisine. Soft, tender, and incredibly versatile, these small dumplings are traditionally served alongside classic dishes such as Chicken Paprikash, beef stews, and rich paprika-based sauces.
Made with just a few simple pantry ingredients, Nokedli are easy to prepare and provide the perfect accompaniment to hearty Hungarian meals. Their light texture and ability to absorb flavorful sauces have made them a staple on Hungarian tables for generations.
What Are Hungarian Nokedli?
Nokedli are small egg dumplings made from a simple batter of flour, eggs, water, and salt. Similar to German spaetzle, they are cooked by dropping the batter into boiling water, where they quickly puff up into soft, bite-sized dumplings.
These dumplings are prized for their delicate texture and are commonly served fresh with butter, stews, soups, or creamy sauces.
Why You’ll Love This Recipe
- Authentic Hungarian comfort food
- Made with simple ingredients
- Soft and tender texture
- Perfect for soaking up sauces
- Quick and easy to prepare
- Ideal side dish for traditional Hungarian meals
Ingredients
- 2 cups all-purpose flour
- 2 large eggs
- 1/2 cup water
- 1 teaspoon salt
- 1 tablespoon butter (optional)