Hungarian Nokedli Dumplings
Bring a taste of Hungary to your table with these tender and buttery Hungarian Nokedli Dumplings! Made with just a handful of pantry staples—flour, eggs, water, and salt—this authentic recipe creates small, delicate dumplings that are irresistibly satisfying. Perfectly cooked in minutes and tossed in melted butter, nokedli are a versatile and comforting side dish, traditionally served with rich Hungarian classics like chicken paprikash or hearty goulash. Easy to make using a nokedli or spaetzle maker, these dumplings are a must-try for anyone looking to explore the charm of Hungarian cuisine. Garnish with fresh parsley for an herby finish, and enjoy this simple yet mouthwatering dish made to please every palate!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 large Eggs
- 0.75 cup Water
- 1 teaspoon Salt
- 2 tablespoons Butter
- 1 tablespoon Parsley (optional, for garnish)
Instructions
In a large mixing bowl, combine the all-purpose flour and salt.
Crack the eggs into the flour mixture and add 1/2 cup of water. Stir the mixture with a wooden spoon or fork until it forms a thick, sticky batter. Add up to 1/4 cup more water if needed to achieve the right consistency (the batter should be wet but not runny).
Bring a large pot of salted water to a gentle boil over medium-high heat.
Using a nokedli maker, spaetzle maker, or a colander with large holes, press the batter through the holes directly into the pot of boiling water. Work in batches if needed to avoid overcrowding.
Let the nokedli cook for about 2-3 minutes, or until they float to the surface. Once they float, scoop them out with a slotted spoon and transfer them to a colander to drain.
Repeat with the remaining batter until all the nokedli are cooked.
Melt the butter in a large skillet or pan over medium heat. Add the drained nokedli to the pan and toss to coat evenly in the butter.
Optional: Sprinkle chopped parsley over the dumplings before serving for a fresh, herby finish.
Serve warm as a side dish or base for your favorite Hungarian dishes, such as paprikash or goulash.
Nutrition Facts
Calories |
1226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.9 g | 45% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 438 mg | 146% | |
| Sodium | 2658 mg | 116% | |
| Total Carbohydrate | 183.9 g | 67% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 1.1 g | ||
| Protein | 37.6 g | 75% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 107 mg | 8% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 404 mg | 9% | |
*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.
