This traditional Hungarian dumplings or Nokedli recipe is a perfect side dish to many of the Hungarian meat stews, soups and the popular Chicken Paprikas dish. It only requires five ingredients to make these classic dumplings that would make any dish special.
These tiny dumplings can really take dish to the next level. They can be added to any of the paprika dishes or the famous Hungarian Goulash. If you have the time, it’s worth it, as the dumplings absorbs the sauce and flavours of the dish really nicely. It freezes really well too!
My family and I would make these dumplings/Nokedli for special occasions with many of the Hungarian dishes. Making homemade pasta or dumplings using a spaetzle maker is something that was done on a regular basis with my Grandma and Mom, as it was inexpensive way to eat and enjoy pasta rather then buying it. I come from a large family and this was the way we lived, preserving and storing pasta, vegetables, and fruit to enjoy during the cold winter months.
INGREDIENTS
Flour: regular all-purpose flour is what you need for this recipe
Salt: is added to the boiling water and in the dough
Eggs: use large eggs for this recipe, and I like to use free-range eggs
Water: to bind the ingredients together
HOW TO MAKE THIS RECIPE
THERE ARE THREE OPTIONS TO MAKING THESE TENDER HUNGARIAN DUMPLINGS/NOKEDLI:
Option #1: Using a spaetzle maker, add about ½ to ¾ cup of dough at a time on the spaetzle maker and using the back of a tablespoon pressing the dough through the holes of the spaetzle maker into the boiling water.
Option #2: Use the grip handle attachment from the spaetzle maker and with quick movements back and forth and allow the dumplings to fall into the boiling water.
Option #3: Add the dough on a plate and drop teaspoonfuls into the boiling water using the edge of the plate.
When the noodles are done they will float to the top of the water.
Once you whip the eggs and add it to the flour, blend just enough so it resembles pea-size crumble. When adding the water, the goal is to create a consistency that holds, and yet is a little runny. This way once you put it through the spaetzle, it will drop easily into the boiling water.
Add about a cup at a time of dough on to the spaetzle maker, avoid the dough from falling over sides. I use the back of a spoon to press the dough through the spaetzle maker rather then the attachment as I find the dumplings are smaller in size.
Once the dumplings rise to the top, they are done and ready to be removed with a sieve, then transfer them to a colander with a plate underneath and allow the dumplings to drain completely. Once the dumplings are drain and then transfer to a baking dish, then drizzle some vegetable oil over the dumplings to avoid them from sticking. Cover and place in the oven at 275°F for about 20–30 minutes, stir halfway through to loosen the dumplings.
Serve these delicious tender tiny dumplings (nokedli) with many of our favorite Hungarian dishes listed below.
FAQ
What can I use if I don’t have a spaetzle maker? Before the spaetzle maker existed we would make dumplings with a plate and teaspoon. We would add about a cup of the dough on the plate and add teaspoonful at a time into the boiling water. You then follow the recipe once the dumplings rise to the surface.
Can I freeze the extra dumplings? Absolutely, and they freeze really well. Freeze them in a zip-lock bag or air-tight container for 2-3 months.
A good question was asked…why do you have to rinse with cold water? Ever since I can remember, my Mom and Grandma would rinse the cooked nokedli in cool/cold water in a colander to avoid the noodles from sticking together and this is ONLY when you make these dumplings ahead. It was done quickly, just long enough to separate the dumplings and allow them to drain so all the water is removed and then transferred to a baking dish with a few drizzles of vegetable oil before putting in the oven to warm, covered.
Serving Suggestions:
STORE these dumplings in the refrigerator for up to 3 days in a container with a lid.
Homemade dumplings tend to really vary in size. However, when my Mom would make them, they were always small bite size which we grew to love. I can’t imagine making them any differently now.
Hungarian Dumplings (Nokedli)
Equipment
- 5Q or 4.5L large sauce pot
Ingredients
- 4 cups all-purpose flour
- 1/2 tsp salt
- 4 free-range eggs, beaten
- 1 ½ cup water
Instructions
- Using a large sauce pot, boil water over medium to high heat and add 1/2 teaspoon of salt. Once the water starts to boil, reduce heat to low a boil.
- Measure flour in large bowl and add salt. Beat eggs in a small bowl and add to the flour. Mix the eggs into the flour until well blended, and resemble pea-size crumble.
- Gradually add water and using a fork to combine thoroughly into flour. You may need a little more or less water, but your goal is to get a thick sticky like consistency that is a little on the runny side but not watery.
- Option #1: Using a spaetzle maker, add about ½ to ¾ cup of dough at a time on the spaetzle maker and using the back of a tablespoon pressing the dough through the holes of the spaetzle maker into the boiling water. Option #2: Use the grip handle attachment of the spaetzle maker and quickly move it back and forth and allow the dumplings to fall into the boiling water. Option #3: Add the dough on a plate and drop teaspoonfuls into the boiling water using the edge of the plate. When the noodles are done they will float to the top of the water.
- Remove the noodles with a large slotted spoon or sieve into a colander and allow to drain completely. Then transfer the dumplings into a baking dish. Stir in some vegetable oil to avoid the dumplings from sticking and cover with foil.
- Place the pan of dumplings into a 275°F oven for about 20–30 minutes.
- Serve with your favourite dish.
Make ahead: complete the same above instructions.
- Difference is once you remove the dumplings from the boiling water and set them into the colander, rinse them with cool water and remove as much of the water as possible before placing the dumplings into a large baking dish.
- Once all of the dumplings are done, drizzle with oil and mix in thoroughly. Cover with foil and refrigerate. To warm, place in warm oven set at 275°F for 30-40 minutes. Stir dumplings after 20 minutes in the oven, cover and continue warming.
- Serve warm with your favourite dish.
Perfect
Hi Mary,
Thank you so much for your comment and rating.
Very much appreciate it!
Sincerely,
Rose xo
Why do you have to rinse with cold water?
Hi Martha,
To prevent the nokedli or dumplings from sticking together. If you plan to serve it right away, then add and stir in a vegetable oil of your choice. Place in a warm oven until ready to serve. This is how my Mom and Grandmother prepared the nokedli and it’s a step we have always done.
I hope this helps.
Rose