Name: Hungarian Noodle Dumplings (Nokedli)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Hungarian
Ingredients: 2 cups all-purpose flour; 2 large eggs; 3/4 cup water; 1 teaspoon salt; 1 tablespoon neutral oil or melted butter; 1 tablespoon salt, for boiling water

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Hungarian Noodle Dumplings, also known as Nokedli, are soft, tender little dumplings made from a simple flour-and-egg batter. They are a classic Hungarian side dish, perfect with stews, creamy sauces, or sautéed vegetables.

Why You’ll Love This Recipe

This recipe is simple, quick, and made with basic pantry ingredients. Nokedli have a soft, slightly chewy texture that soaks up sauces beautifully. They cook in just minutes and are a comforting homemade alternative to regular noodles or pasta.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups all-purpose flour
2 large eggs
3/4 cup water
1 teaspoon salt
1 tablespoon neutral oil or melted butter
1 tablespoon salt, for boiling water

Directions

Bring a large pot of water to a boil. Add 1 tablespoon of salt to the boiling water.

In a large bowl, whisk the eggs, water, 1 teaspoon salt, and oil or melted butter until combined.

Add the flour gradually and mix until a thick, sticky batter forms. The batter should be soft but not runny.

Place a nokedli maker, spaetzle maker, or large-holed grater over the pot. Push small portions of batter through the holes into the boiling water.

Cook the dumplings for 2 to 3 minutes, or until they float to the surface.

Remove them with a slotted spoon and drain well.

Serve warm as a side dish with stews, sauces, or vegetables.

Servings and timing

This recipe makes about 4 servings.

Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Variations

Add a pinch of black pepper for extra flavor.

Mix in 1 tablespoon of finely chopped parsley for a fresh herb version.

Use half milk and half water for a slightly richer texture.

For a softer dumpling, add 1 extra tablespoon of water to the batter.

For firmer nokedli, let the batter rest for 5 minutes before cooking.

Storage/Reheating

Store leftover nokedli in an airtight container in the refrigerator for up to 3 days.

To reheat, warm them in a skillet with a small amount of butter or oil for 3 to 5 minutes.

You can also reheat them in the microwave with a splash of water to keep them soft.

Freezing is not ideal because the texture can become slightly mushy, but they can be frozen for up to 1 month if needed.

FAQs

Can I make nokedli without a nokedli maker?

Yes. You can use a spaetzle maker, a large-holed grater, or carefully drop small bits of batter into the boiling water with a spoon.

What should the batter look like?

The batter should be thick, sticky, and slightly elastic. It should not be as thin as pancake batter.

Can I make the batter ahead of time?

It is best to cook the batter right after mixing. If it sits too long, the dumplings may become dense.

Why are my nokedli tough?

They may be overmixed or cooked too long. Mix only until combined and remove them once they float.

Can I use milk instead of water?

Yes. Milk gives the dumplings a slightly richer flavor and softer texture.

Are nokedli the same as spaetzle?

They are very similar. Nokedli are Hungarian, while spaetzle are common in German and Austrian cooking.

Can I serve nokedli as a main dish?

Yes. Toss them with butter, herbs, sautéed mushrooms, or a creamy sauce for a simple main dish.

How do I keep nokedli from sticking together?

Drain them well and toss them with a little butter or oil after cooking.

Can I use whole wheat flour?

Yes, but the dumplings will be denser. Use half whole wheat flour and half all-purpose flour for a better texture.

Can I double the recipe?

Yes. Double all ingredients and cook the dumplings in batches so they do not overcrowd the pot.

Conclusion

Hungarian Noodle Dumplings are a simple, comforting, and versatile homemade side dish. With just a few ingredients and a quick cooking method, nokedli are perfect for serving with rich sauces, hearty stews, or simple buttery toppings.