Hungarian Nokedli / Galuska (Hungarian Dumplings)
Ingredients (serves 4):
- 2 cups (250 g) all-purpose flour
- 2 large eggs
- 1/2 cup (120 ml) water (may need a little more or less)
- 1/2 teaspoon salt
- 1 teaspoon oil or melted butter (optional, to prevent sticking)
Instructions:
1. Prepare the dough
- Crack the eggs into a large mixing bowl and add the salt.
- Beat the eggs lightly with a fork or whisk until well combined.
- Gradually pour in the water while stirring.
- Slowly add the flour in portions, stirring constantly. You want a thick, sticky batter—not dry, not runny.
- Optional: add a teaspoon of oil or melted butter to make the dumplings softer and prevent sticking.
Tip: The batter should be thicker than pancake batter but soft enough to drop off a spoon or be pushed through a noodle maker. If it feels too thick, add a tablespoon of water at a time until it reaches the right consistency.
2. Boil water
- Fill a large pot with water and add a pinch of salt.
- Bring it to a rolling boil over high heat.
3. Form the dumplings
- Traditional method: Use a spätzle maker or a large-holed colander. Place the batter on a cutting board and scrape it into the boiling water.
- No special tools method: Use a knife or spoon to drop small pieces of batter into the boiling water. You can also use a fork to push little dumplings off the board directly into the water.
Tip: Work in small batches to avoid overcrowding the pot. Stir gently to prevent dumplings from sticking together.
4. Cook the dumplings
- Dumplings are done when they float to the surface, about 2–3 minutes.
- Let them cook for an extra 1–2 minutes for a firm but tender texture.
- Remove the dumplings with a slotted spoon and transfer to a serving bowl.
Optional: Toss the cooked dumplings with a little melted butter or oil to prevent sticking if not serving immediately.
5. Serve
- Nokedli is traditionally served with Paprikás Csirke (chicken paprikash), stews, or thick sauces.
- You can also sauté them lightly in butter after boiling for extra flavor.
