Nokedli – Hungarian Dumplings

Discover an easy Nokedli recipe, crafting traditional Hungarian dumplings in a speedy 15 minutes. These delightful fresh pasta morsels complement paprikash, goulash, or stand-alone with butter. Give it a try!


  • a noodle grater (Spätzle maker)
  • a saucepan


  • 2 cups all-purpose flour
  • 2 large eggs
  • ½ teaspoon salt
  • ½ cup water
  • ¼ cup milk


  • In a large bowl, take the lead by whisking together the eggs, water, milk, and salt until well-combined. Add the flour to the mixture, stirring thoroughly to achieve a smooth consistency. Allow the dough to rest for a relaxing 10 minutes, allowing the flavors to mingle and the gluten to relax.
  • Meanwhile, in a saucepan, create a bubbling oasis by bringing 6 cups of water to a vigorous boil. Enhance the water’s essence by adding 2 teaspoons of salt, infusing it with the perfect seasoning.
  • With confidence, take action in 3 batches: take hold of the dough and skillfully drop it through a noodle grater into the boiling water. Watch with anticipation as the Nokedli gracefully ascend to the surface, indicating their readiness. To ensure they are cooked through, allow them to continue their aquatic journey for an additional 30 seconds. Finally, with care, rinse the Nokedli under the cool embrace of cold water, readying them for their flavorful destiny.


Some notes:

-Shape the noodles using various tools like a noodle grater, teaspoon, cheese grater, colander, or potato ricer.
-To keep them warm, cover with a lid or briefly reheat in hot water before serving.
-Store leftovers in an airtight container for up to 4 days in the fridge or 3 months in the freezer.
-When reheating, dip in boiling water for 30 seconds or microwave with a splash of water for one minute.


Calories: 268kcal Carbohydrates: 49Protein: 10Fat: 3Saturated Fat: 1Polyunsaturated Fat: 1Monounsaturated Fat: 1Trans Fat: 1Cholesterol: 84mg Sodium: 330mg Potassium: 120mg Fiber: 2Sugar: 1Vitamin A: 144IU Calcium: 42mg Iron: 3mg


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