Hungarian Nockerl
Delight your taste buds with Hungarian Nockerl, an easy-to-make traditional dumpling dish that perfectly captures the essence of Hungarian comfort food. Crafted with just a few pantry staples—flour, eggs, and milk—this versatile recipe creates soft, pillowy dumplings that are boiled to perfection and lightly tossed in rich, melted butter. Ready in under 30 minutes, Hungarian Nockerl is a quick yet satisfying side dish that pairs beautifully with hearty stews like goulash or can stand alone as a simple, rustic meal. Garnish with fresh parsley for a pop of color and flavor, and bring a touch of Eastern European charm to your dining table. Perfect for family dinners or cozy evenings, this dish is as comforting as it is delicious. Keywords: Hungarian Nockerl recipe, traditional Hungarian dumplings, Hungarian side dish, quick dumpling recipe.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 large Eggs
- 0.5 cups Whole milk
- 1 teaspoon Salt
- 2 tablespoons Butter
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
In a large mixing bowl, combine the all-purpose flour and salt. Mix well.
In a separate small bowl, whisk together the eggs and milk until fully blended.
Gradually pour the egg and milk mixture into the flour mixture, stirring constantly with a wooden spoon or spatula. The dough should be slightly sticky but hold its shape—if it’s too dry, add a tablespoon of milk at a time until the consistency is right.
Bring a large pot of salted water to a gentle boil.
Using a Nockerl maker, spaetzle press, or a colander with large holes, press or scrape small portions of the dough into the boiling water. If you don’t have specialized equipment, you can use a spoon to drop small, irregular pieces into the water.
Allow the dumplings to cook for 2-3 minutes, or until they float to the surface. Once floating, let them cook for an additional 1-2 minutes.
Using a slotted spoon, transfer the cooked dumplings to a bowl.
Melt the butter in a large skillet over medium heat. Add the cooked Nockerl to the skillet and gently toss in the butter until evenly coated.
Serve the Nockerl warm as a side dish or topped with freshly chopped parsley for garnish. Pair with a hearty stew, such as Hungarian goulash, for a complete meal.
Nutrition Facts
Calories |
1300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.8 g | 50% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 452 mg | 151% | |
| Sodium | 2699 mg | 117% | |
| Total Carbohydrate | 189.6 g | 69% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 6.9 g | ||
| Protein | 41.6 g | 83% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 247 mg | 19% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 590 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
