Hungarian Dumplings (Nokedli Recipe) | A Well-Seasoned Kitchen® (2024)

FAQs

What is the difference between nokedli and galuska? ›

What is the difference between Nokedli and Galuska? There is no difference between the two – they are both Hungarian dumplings.

Nokedli is a traditional Hungarian dish consisting of boiled dumplings consisting of flour, water, salt, and eggs, that are sometimes enhanced with thyme and whole milk. They are similar in ingredients, flavor, and preparation to spaetzle and can be made with a spaetzle maker.

Bring the water to a boil. Steam the dumplings until they are cooked through, about ten minutes (the cooking time will vary depending on the size of the dumplings and how close the steamer is to the heat). Monitor the water level and refill the pot with hot water as necessary.

Nokedli (Hungarian) or Spaetzle (German) is a free-form pasta made from a thick batter that is grated into boiling water through a special nokedli/spaetzle maker or pressed through a colander.

Spätzle ([ˈʃpɛtslə]), or nokedli in Hungarian, are a type of Central European egg noodles typically served as a side for meat dishes with sauce.

Somewhere between a noodle and a dumpling, spaetzle is a perfect springy, chewy carb to soak up meaty ragus or to bathe in soft egg yolks.

Spaetzle are traditional German dumplings. You can also mince a few pieces of bacon in a pan, heat the cooked spaetzle in the bacon drippings and omit the butter.

Knedlíky (plural) or knedle are one of the most common side dishes in Czech cuisine. The best-known type is called houskové knedlíky (bread dumplings). Czech bread dumplings are kneaded out of flour, egg, yeast (fresh or instant), salt, and bread cubes, shaped in a cylinder roll, then boiled or steamed.

Some families hide a coin inside one or more of the jiaozi, so someone may bite into something hard and discover a gold or silver coin inside their dumpling. Whoever finds the dumpling with the coin has good luck and will be lucky in the upcoming year.

Hungarian ​nokedli dumplings are a drop-dumpling similar to German spaetzle. They're made by passing the dough through a noodle grater into boiling water. If you don't have a noodle grater, a colander will work or you can scrape small portions of dough with a spoon or knife into the water.

What are the two types of dumplings? ›

The crescent-shaped dumplings are called gao. And the more purse-shaped and round ones are called the bao. There are millions of variations of these two depending on the kind of wrapper used, the filling added, and the way the dumplings are cooked (fried, boiled, and steamed).

Cover and bring to a vigorous boil. Add roughly one cup of cold water and return to boil while covered. Repeat this step again. The dumplings will be completely cooked and ready when they float on the surface of the boiling water.

When the water is boiling, place your steamer on to the wok (or pot) and steam with the lid on for approximately 8 minutes (10 minutes if cooking from frozen). Keep an eye on water levels as it starts evaporating. Add more boiling water if necessary.

Steaming is a much faster method as you only need to bring a few cups of water to a boil instead of an entire pot. Texturally, it'll also leave the skins a little stretchier and firmer. I generally prefer this texture to the softer texture boiling gives.

To use: Place the dumpling slicer into the dough and move forward, rotating to create continuous, uniform circles. Place each circle of dough onto the dumpling press, add your choice of filling and press to seal.

Flat cheese grater: In my opinion, the easiest tool is one you may already have at home: a flat stainless steel cheese grater with large holes (about 1/4 inch). If you place the cheese grater grating side down over a pot of water, it resembles a spätzle maker without the dough box.

Pierogi or pierogies are filled dumplings, made by wrapping unleavened dough around a filling, and occasionally flavored with a savory or sweet garnish, finally cooked in boiling water. Pierogi or their varieties are associated with the cuisines of Central, Eastern and Southeastern Europe.