Hungarian Noodle Dumplings, known as Nokedli, are one of the most beloved side dishes in traditional Hungarian cuisine. These small, soft dumplings are made with a simple mixture of flour, eggs, water, and salt. They have a tender, slightly chewy texture that makes them perfect for soaking up rich sauces and savory gravies.

Nokedli is especially famous as the classic accompaniment to Hungarian Chicken Paprikash, but it is equally delicious alongside beef stew, pork dishes, and other comforting homemade meals. Best of all, you don't need fancy ingredients or special culinary skills to make them from scratch.

If you love traditional Hungarian food, this easy nokedli recipe deserves a place in your kitchen!

What Is Nokedli?

Nokedli are small Hungarian egg dumplings that resemble German Spätzle. They are prepared by mixing a simple batter and dropping small portions into boiling salted water. Once cooked, the dumplings become soft, tender, and ready to serve.

In Hungary, nokedli is a staple of home cooking. Many families prepare it whenever a meal calls for something hearty to accompany a flavorful sauce.

Although nokedli is often served as a side dish, it can also be enjoyed with butter, fried onions, or a little sour cream.

Ingredients

Serves 4

• 2 cups all-purpose flour

• 2 large eggs

• 1/2 cup water, plus more if needed

• 1/2 teaspoon salt

• 1 tablespoon butter (optional, for serving)

• Fresh parsley (optional, for garnish)

Instructions

Step 1: Prepare the Batter

In a large mixing bowl, combine the flour and salt. Add the eggs and water, then stir with a wooden spoon until a thick, sticky batter forms.

The batter should be softer than bread dough but thicker than ordinary pancake batter. Add a little extra water if necessary, taking care not to make it too runny.

Step 2: Bring Water to a Boil

Fill a large pot with water, add a generous pinch of salt, and bring it to a steady boil.

Step 3: Shape the Dumplings

Traditionally, nokedli is made using a nokedli maker or Spätzle press placed over the pot. Push the batter through the holes so that small pieces fall directly into the boiling water.

If you don't have a special tool, place a small amount of batter on a cutting board and use a knife to scrape tiny pieces into the water. Work in batches to avoid overcrowding the pot.

Step 4: Cook Until Tender

Allow the dumplings to cook for approximately 2–4 minutes, depending on their size. They will usually float to the surface when nearly done.

Taste one to check that it is tender and cooked through.

Step 5: Drain the Dumplings

Remove the cooked nokedli with a slotted spoon or drain carefully in a colander. If desired, toss them with a little butter to prevent sticking and add extra flavor.

Step 6: Serve Warm

Serve immediately with Hungarian Chicken Paprikash, goulash, or your favorite stew. Sprinkle with fresh parsley if you like.

What to Serve With Nokedli

Hungarian Chicken Paprikash: The creamy paprika sauce pairs beautifully with soft egg dumplings.

Hungarian Beef Goulash: Nokedli is excellent for soaking up the rich, savory broth and sauce.

Pörkölt (Hungarian Meat Stew): These dumplings complement the thick sauce of this traditional Hungarian dish.

Sautéed Onions and Butter: For a simple meal, toss nokedli with butter and golden onions.

Sour Cream: A spoonful of sour cream adds a creamy, tangy finish.

Tips for Perfect Nokedli

• Don't overmix the batter: Mix until the ingredients come together; the dumplings should remain tender.

• Keep the water boiling: A steady boil helps the dumplings cook evenly.

• Work in batches: Too many dumplings at once can lower the water temperature and cause them to stick together.

• Check the consistency: The batter should be thick enough to hold together but soft enough to pass through a dumpling maker.

• Serve immediately: Nokedli tastes best fresh, while it is still soft and warm.

The History of Hungarian Nokedli

Nokedli has deep roots in Central European cooking, where flour-and-egg dumplings became a practical way to prepare filling meals from inexpensive ingredients. Similar dumplings are found in Austria, Germany, and neighboring countries, with regional differences in their preparation and names.

In Hungary, nokedli became especially associated with traditional stews and paprika-based dishes. Its simple ingredients and quick preparation made it a natural favorite for family meals.

Today, it remains an essential part of Hungarian home cooking and is served in restaurants and households throughout the country.

Frequently Asked Questions

Are nokedli and Spätzle the same?

They are very similar. Both are small flour-and-egg dumplings, although recipes, shapes, and regional traditions can differ.

Can I make nokedli without a special dumpling maker?

Yes. A cutting board and a knife can be used to scrape small pieces of batter into boiling water.

Can I prepare nokedli in advance?

Yes. Cook the dumplings, drain them, and refrigerate them in an airtight container for up to 3 days. Reheat gently in a pan with a little butter or water.

Can nokedli be frozen?

Yes. Cool the cooked dumplings, freeze them in a single layer, then transfer them to a freezer-safe container. Reheat thoroughly before serving.

Is nokedli a main dish or a side dish?

It is most commonly served as a side dish, particularly with stews and saucy meat dishes, but it can also be enjoyed as a simple meal with butter or onions.

Conclusion

Hungarian Noodle Dumplings, or nokedli, are a wonderful example of traditional comfort food made with everyday ingredients. Their soft texture, simple preparation, and ability to absorb flavorful sauces make them an ideal partner for many Hungarian classics.

Whether you serve them with Chicken Paprikash, beef stew, or simply butter and onions, homemade nokedli brings a little taste of Hungary to your table.

Have you ever tried nokedli? Tell us in the comments what you would serve with these traditional Hungarian dumplings, and share this recipe with someone who loves homemade comfort food!