Nokedli: Hungary’s Fluffy Little Dumplings and the Soulmate of Paprika Stews

Prep Time 10-15 min

Cook Time 2-5 min

Calories 155 kcal/100g

In the symphony of Hungarian home cooking, some dishes are the grand arias—the goulashes, the pörkölt, the töltött káposzta. But often, it’s the quiet, supporting notes that make the music complete. Nokedli, those irresistible, tender egg dumplings, are exactly that: humble but essential, the faithful companions to rich paprika stews, chicken paprikash, and even hearty soups.

A Family Tradition in Flour and Eggs

In my grandmother’s kitchen, making nokedli was not an optional extra—it was an unspoken law. You simply didn’t present a steaming pot of paprikás csirke (chicken paprikash) without a heaping platter of nokedli beside it. She would pull out a large mixing bowl, crack in eggs, sprinkle salt, splash in cold water, and beat in flour until a thick, elastic batter formed. The grand finale was pressing the batter through her well-worn nokedli-maker (a bit like a cheese grater with a sliding box on top) directly over a bubbling pot of salted water. Down dropped the irregular little dumplings, like tiny clouds, rising to the surface to signal they were ready.

For us kids, fishing out the first batch with a slotted spoon was a prized kitchen chore—half the fun was “accidentally” tasting a few before they ever reached the table.

What Exactly Is Nokedli?

Think of nokedli as a close cousin of German Spätzle, though slightly more rustic in shape and usually a touch softer in texture. They’re made from a simple batter of eggs, flour, water, and salt, cooked quickly in boiling water, and served hot, often tossed in a little butter so they don’t stick together. The beauty of nokedli lies in their versatility—while they most famously soak up the rich paprika gravy of chicken or beef stews, they’re also wonderful under a ladle of mushroom ragú, or even served plain with cheese.

Ingredients

• 2 large eggs
• 200–220 g (about 1¾ cups) all-purpose flour
• 100–120 ml (about ½ cup) cold water (adjust as needed)
• ½ teaspoon salt
• 1 tablespoon neutral oil or melted butter (for tossing)

Optional additions:

• A dash of milk instead of some water for a richer batter
• Freshly chopped parsley for color

Instructions

1. Make the Batter

In a large bowl, beat together the eggs, salt, and about half the water. Add the flour gradually, stirring or whisking to combine. Add the remaining water little by little—you’re aiming for a thick, sticky batter that is looser than bread dough but thicker than pancake batter. It should just fall slowly from a spoon.

Tip: Overmixing isn’t a big worry here—nokedli benefits from a bit of gluten development for chewy resilience.

2. Boil the Water

Bring a large pot of well-salted water to a rolling boil. Have a slotted spoon or mesh strainer ready for scooping out dumplings.

3. Shape the Nokedli

• With a Nokedli-maker or Spaetzle Board: Set it over the pot, fill the hopper with some batter, and slide it back and forth so the batter drops into the water in small pieces.
• Without Special Tools: Spread some batter onto a small cutting board, then use the back of a knife to scrape thin strips into the water.
• Rustic Spoon Method: Simply drop small spoonfuls of batter into the water for chunkier dumplings.

4. Cook Until They Rise

The nokedli will sink at first, then float to the surface after about 1–2 minutes. Let them cook another 30 seconds to ensure they’re done through.

5. Drain and Toss

Scoop out the dumplings with a slotted spoon and place them in a colander to drain briefly. Toss with butter or a drizzle of oil to prevent sticking. Keep warm until serving.

Tips

• Batter Consistency: Too thick, and dumplings will be heavy; too thin, and they fall apart. The sweet spot is a sticky, elastic batter.
• Cook in Batches: Overcrowding the pot can cause clumping and uneven cooking.
• Hot Water, Constant Boil: Maintain a rolling simmer so dumplings form quickly without turning gluey.
• Serve Immediately: Nokedli are best fresh from the pot. If needed, reheat briefly in a skillet with butter.

Perfect Pairings

These dumplings are like the stage on which the stars of Hungarian cooking perform. Try them with:

• Chicken Paprikash (Paprikás Csirke): Creamy paprika sauce over tender dumplings—an absolute classic.
• Marhapörkölt (Beef Paprika Stew): Nokedli soak up the rich, brick-red sauce like sponges of joy.
• Pacalpörkölt (Tripe Stew): For those who love bold flavors, nokedli is the perfect foil.
• Mushroom or Vegetable Paprikás: A great vegetarian option without losing richness.
• Borsóleves (Pea Soup): Yes—add nokedli right into the soup as a hearty addition.
• Savory Cream Sauces: Like dill or tarragon cream.

Why We Love It

Nokedli is the embodiment of Hungarian cooking philosophy: unfussy ingredients transformed into deeply satisfying food. It’s quick to make, endlessly useful, and so closely tied to family meals that many Hungarians can recall the exact sound of batter sliding through a nokedli-maker into boiling water. It’s more than a side dish—it’s a memory, a tradition, and a little bit of kitchen magic.

So the next time you embark on making a pörkölt or paprikás, don’t forget its truest partner. Make nokedli, toss them in butter, and watch as your main dish comes alive.