Hungarian Egg Dumplings (Nokedli)
Nokedli (galuska) Say it: NOH-ked-lee (GAH-loosh-kah)
Nokedli, also called galuska, are Hungary’s beloved soft egg dumplings. Made from a simple batter of flour, eggs, water and salt, they are pushed in small irregular pieces into boiling water and cook in moments. They are the classic side for chicken paprikash and pörkölt, but also appear alongside creamy stews and vegetable dishes. Their tender, slightly chewy texture is perfect for soaking up rich paprika sauces, making them a comforting everyday staple across Hungary.
Hungarian Egg Dumplings (Nokedli)
Nokedli (galuska)
Pronounced NOH-ked-lee (GAH-loosh-kah)
- Serves
- 4
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Level
- Easy
Also nut-free.
Allergens: contains gluten, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
In a mixing bowl, whisk the eggs with the 1 teaspoon fine salt until slightly frothy, then stir in the water.
Add the flour and mix until you have a soft, thick, sticky batter with no dry flour pockets. Let it rest for 10 minutes so the flour hydrates.
Bring a large pot of water to a gentle boil and add a generous pinch of salt. Keep the water at a steady simmer rather than a hard rolling boil.
Push small strips or spoonfuls of the batter into the water using a nokedli maker, a large-holed colander, or a tablespoon dipped in hot water. Work in batches so the pot is not crowded.
The dumplings are done when they rise to the surface and look firm and slightly puffed, about 1–2 minutes after they float.
Lift them out with a slotted spoon into a colander and let them drain well. Continue with the remaining batter.
If not serving immediately, toss the drained nokedli with the neutral oil to keep them from sticking, then serve warm.
Regional variants
Some cooks add a spoonful of semolina for firmer dumplings, and in Austria the closely related spätzle are often sautéed in butter.
Cook's notes
- Keep the water at a gentle simmer; a hard rolling boil can break the soft dumplings apart.
- Dip your spoon or dumpling maker in hot water between batches so the batter releases cleanly.
- Drain well but do not rinse; the surface starch helps the dumplings cling to sauces.
Serve with
Chicken paprikash, pörkölt, or any saucy Hungarian stew; a sprinkle of fresh parsley if liked.
Make ahead and storage
Cook and drain up to 1 day ahead; store covered in the fridge, then reheat in a little oil or in the stew.
