Comfort Food in a Bowl: Hungarian Nokedli Dumplings (2024)

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European Food
Hungarian Food
Hungarian Sides

Barbara Rolek

Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer.

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Updated on 12/15/21

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Diana Rattray

Tested byDiana Rattray

Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.

Learn about The Spruce Eats'Editorial Process

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Ingredients

2 teaspoons salt, divided
1 tablespoon vegetable oil, plus more for the bowl
2 cups all-purpose flour
4 large eggs, room temperature
1/2 to 2/3 cup water

Steps to Make It

Gather the ingredients.
Put a large saucepan of water on to boil. Add 2 teaspoonssalt and the vegetable oil to the water.
In a large bowl, whisk together the flour and remaining 1 teaspoon salt. With a wooden spoon, stir in the eggs and just enough water (anywhere from 1/2 to 2/3 cup) to make a wet, pourable dough. It will look like a thick pancake batter with a few lumps.
Let the dough rest while the water comes to a boil. The dough will be cooked in 3 batches.
Lay a noodle grater over the pot of boiling water and place a portion of the batter/dough in the square section of the grater and move it back and forth over the grater. Repeat until you have used a third of the dough. Stir the nokedli so they don't stick to the bottom of the pot.
After the nokedli rise to the surface, cook an additional minute or so. Taste one for doneness. Using a sieve or slotted spoon, transfer the cooked nokedli to a bowl with a little vegetable oil at the bottom. Stir to coat the dumplings so they don't stick together.
Repeat with the remaining dough in 2 more batches.
Serve in soup or with stews. Leftovers can be refrigerated or frozen with good results.

How to Serve Nokedli

Serve nokedli with traditional Hungarian dishes or serve them with any dish you would serve with pasta or noodles. Top the nokedli with a hearty Bolognese sauce or serve the little dumplings with Swedish meatballs or Salisbury steaks. They are wonderful served as a side dish with a Sunday dinner roast or serve them with steaks or sausages.

Recipe Variations

Toss the hot cooked nokedli with a few tablespoons of butter and about 1/3 to 1/2 cup of freshly grated Parmesan cheese.
Add fresh herbs or spices to the cooked nokedli, such as chopped parsley, chives, caraway seeds, or basil.
Toss the hot cooked nokedli with brown butter.

How to Store Nokedli

Refrigerate leftover nokedli in a covered container and eat within four days.
Freeze cooked nokedli in small freezer bags for up to three months. Thaw in the refrigerator overnight.
To reheat leftover nokedli, melt a few tablespoons of butter in a skillet over medium heat. Add the leftover nokedli and sauté until the dumplings are hot and lightly browned.

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Hungarian Sides
Lunch
Potato Sides
Hungarian Food

Nutrition Facts (per serving)
165	Calories
4g	Fat
24g	Carbs
6g	Protein

Show Full Nutrition Label

Nutrition Facts
Servings: 6to 8
Amount per serving
Calories	165
% Daily Value*
Total Fat 4g	6%
Saturated Fat 1g	5%
Cholesterol 93mg	31%
Sodium 566mg	25%
Total Carbohydrate 24g	9%
Dietary Fiber 1g	3%
Total Sugars 0g
Protein 6g
Vitamin C 0mg	0%
Calcium 20mg	2%
Iron 2mg	11%
Potassium 68mg	1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Recipe Tags:

dumplings
hungarian dumplings
eastern european
weeknight

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