Home Other Recipes by RegionEastern Europe Nokedli – Hungarian Dumplings for Goulash or Paprikash

Nokedli – Hungarian Dumplings for Goulash or Paprikash

by Adina 13/11/2017 11 comments

nokedli hungarian dumplings

 

How to make Nokedli or Hungarian dumplings, the best side dish for pörkölt, goulash or chicken paprikash.

 

NOKEDLI OR HUNGARIAN DUMPLINGS RECIPE

What are nokedli?

Nokedli are flour dumplings or a type of fresh pasta made with eggs and flour, the Hungarian version of the German spätzle, the Romanian galusti, Swiss Chnöpfli or Slovak Halusky.

Nokedli are a Hungarian specialty, but still something you will find very often in the Transylvanian kitchen.

 

Nokedli 5 Nokedli   Hungarian Dumplings for Goulash or Paprikash

 

My grandmother made “galuste pentru paprikash” all of her life and so does my entire family. Chicken paprikash used to be one of my favorite meals as a kid. Well, it still is one of my favorite Romanian meals and I am glad to say that my kids love it as well.

And they do love the chicken paprikash dearly, but mostly they love the dumplings. Spätzle with cheese for Bruno and spätzle with pesto for Perla is one of the most requested meals in our house. Or I just make a chicken soup with nokedli or spätzle instead of the more usual Romanian semolina dumplings.

HUNGARIAN NOKEDLI RECIPE

I remember the first time I’ve made chicken paprikash with dumplings myself, it was shortly after getting married.

I had scribbled down the recipe given by my grandmother in my first recipe notebook, a small thing with only 32 pages or so… Nowadays, my recipe notebooks are huge, I always buy the thickest ones I can find.

I still have that thin notebook, all yellow and battered, but I love it, it contains all the recipes my grandmother ever gave me. With dozens of scribbled extra notes concerning the quantities my grandmother was never able to give precisely.

 

caiet Nokedli   Hungarian Dumplings for Goulash or Paprikash

 

Like mentioned before on this blog, my grandmother was a good cook, her food – although very limited in the choice of dishes or ingredients – always tasted delicious. But, she never wrote down any of her recipes and she never used a scale or a measuring cup or anything of the sort.

She had been cooking her 20 or 30 dishes her entire life, she knew everything by heart and it never occurred to her that other people (like me, who was a total beginner) would not know what she meant with “enough flour to get the batter right”.

 

hungarian paprikash 5 Nokedli   Hungarian Dumplings for Goulash or Paprikash

 

So, the first time I made the chicken paprikash with nokedli I was really frustrated. The paprikash was good, almost like the one I used to know, but the dumplings were no dumplings, they were lethal weapons. Rock-hard and impossible to eat.

I have a short temper sometimes and I got so frustrated I called my grandmother to complain about her recipe and I remember she was quite unhappy about it. I felt sorry afterward and we discussed the recipe again in a more relaxed manner, but still I did not make the dumplings again for years.

Until my cousin Georgiana came to visit about 4 or 5 years ago. She cooked the paprikas with dumplings for us and I stood by weighing the flour and watching her cook.

She never weighed the flour quantity when making the dumplings either, she had learned in her mother’s kitchen how the batter should look like, but I stood by and measured everything just to be sure. And my dumplings never went wrong again afterward.

After making them about a million times, I am proud to say I definitely don’t need a scale anymore when making the nokedli, but still, I have made these dumplings 3 times before this post and measured everytime, just to be sure I can give you as good instructions as I can. The dumplings came out perfectly each time!

 

Nokedli 3 Nokedli   Hungarian Dumplings for Goulash or Paprikash

 

HOW TO MAKE NOKEDLI?

I saw many recipes using a Spätzle maker to form the dumplings. We never used that in our family, our “galuste” have always been formed with a teaspoon.

This way these Hungarian nokedli are larger than the German Spätzle, but equally delicious.

Apparently, nokedli made out of 2 eggs should be enough for 4 portions. Well, they were never enough for us, at least not since our children have reached 3 years of age anyway, so I always make the double portion with 4 eggs.

Ingredients for nokedli:

Eggs:

  • I use German medium eggs, as far as I know those are large eggs in the US.

Dairy:

  • Smetana would be the dairy you would use in Romania. I buy the German Schmand from time to time, but not especially to make nokedly, I just use it if I happen to have some leftovers in the fridge.
  • Otherwise, you will be fine with Greek yogurt, preferably full-fat or sour cream.

Nokedli step by step:

  1. Beat the eggs and the smetana or yogurt together using a fork. Add salt.
  2. Sowly start adding the flour while beating with the fork and incorporating the flour until the batter is smooth. Depending on the size of your eggs, you might need one extra tablespoon flour. Or 1/2 – 1 tablespoon less if your eggs are small. See pictures below, that is the batter consistency that you should achieve.
  3. The batter should be rather thick and slowly fall off the fork.
  4. Bring a large pot of water to a boil. Add about ½ tablespoon salt to the boiling water. Turn the heat down and let it come to a simmer.
  5. Add the nokedli to the water using a teaspoon, which should only be about half full with batter.
  6. Let the nokedli simmer on low heat for about 10 minutes. Stir carefully a couple of times in between.
  7. Drain well and serve.

 

Nokedli 1 Nokedli   Hungarian Dumplings for Goulash or PaprikashNokedli 2 Nokedli   Hungarian Dumplings for Goulash or Paprikash

 

HOW TO SERVE NOKEDLI?

Most of the times I serve the Hungarian nokedli with Chicken Paprikash.

But you can also serve nokedli with any of these dishes (or similar dishes of your choice):

 

Pörkölt Recipe – Hungarian Stew

Onion Pork Stew with Chickpeas and Beef Bone Broth

Vegan Soy Granules Vegetable Stew with Wine

Comforting and Tender Beef Apple Goulash

Tender Spinach and Pork Stew in Tomato Sauce

 

Nokedli 4 Nokedli   Hungarian Dumplings for Goulash or Paprikash

 

 

Nokedli 3 200x200 Nokedli   Hungarian Dumplings for Goulash or Paprikash

Nokedli - Hungarian Dumplings for Goulash or Paprikash

Yield: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

How to make Nokedli or Hungarian dumplings, the best side dish for pörkölt, goulash or chicken paprikash.

Ingredients

  • 4 eggs (medium Germany, large US)
  • 2 tablespoons smetana/ Greek yogurt/sour cream
  • ½ teaspoon salt
  • 180 g/ 6.4 oz/ 1 ½ cups all-purpose flour (+ or - 1 tablespoon)

Instructions

  1. Beat the eggs and the smetana or yogurt together using a fork.
  2. Add the salt and slowly start adding the flour while beating with the fork and incorporating the flour until the batter is smooth.
  3. Depending on the size of your eggs, you might need one extra tablespoon flour. Or 1/2 - 1 tablespoon less if your eggs are small. See pictures above, that is the batter consistency that you should achieve. The batter should be rather thick and slowly fall off the fork.
  4. Bring a large pot of water to a boil. Add about ½ tablespoon salt to the boiling water. Turn the heat down and let it come to a simmer.
  5. Add the nokedli to the water using a teaspoon, which should only be about half full with batter.
  6. Let the nokedli simmer on low heat for about 10 minutes. Drain well and serve with chicken paprikash or goulash. Or give them to soup.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 235 Total Fat: 5g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 186mg Sodium: 336mg Carbohydrates: 35g Net Carbohydrates: 0g Fiber: 1g Sugar: 0g Sugar Alcohols: 0g Protein: 11g
Nutrition information isn’t always accurate.

You may also like

11 comments

Amy Kugali McWilliams 14/11/2017 - 17:30

Do you have a paprikash recipe?

Reply
Adina 14/11/2017 - 17:34

Coming tomorrow! I wanted to post it today, but I just got home and I am so tired, I will not manage anymore. It is the first thing I will do in the morning.

Reply
Patricia 06/12/2017 - 13:39

Thanks for your version of paprikash. That’s the one I was looking for despite my friends using sour cream to thicken the sauce. I’ve been making the dumplings using Farina for half of the flour. Hadn’t heard of using yogurt in the batter, but will next time. Sounds delicious!

Reply
Adina 07/12/2017 - 17:29

You’re welcome, Patricia. My grandmother never used dairy in her cooking, despite most people using it for paprikash or other dishes. She never would have used the yogurt in the dumplings either, but I find them fluffier this way. 🙂

Reply
Elizabeth Killinger 17/09/2018 - 06:25

My family aways poured our batter over a cutting board and then used a large knife to slice pieces off the board over the pot of boiling water. It is very quick compared to using spaetzle maker. Also – glad I scrolled down to the comment section. I had never heard of using yogurt in nokedli before either.

Reply
Adina 17/09/2018 - 07:18

I tried making spätzle like that a long time ago, I failed completely. 🙂 🙂 I saw it on TV many times, it is the traditional way to make spätzle, but I think it takes a lot of practice until you get it right, with the spätzle maker I am done in minutes. Yogurt makes the nokedli more tender I think, but they are always delicious, with or without yogurt. I’ve never made the paprikash with peppers or tomatoes, but I am sure I would love the addition.

Reply
sharon t. 11/10/2018 - 04:48

My moms looks exactly how you made hers! I’ll give it a try tomorrow thank you!

Reply
Adina 11/10/2018 - 07:14

Thanks Sharon, I hope you like the dumplings.

Reply
Maria 09/12/2018 - 14:42

I made these last night. I used an emersion stick after adding 1/2 the flour. Used a fork for the second 1/2. They were truly magnificent! The best, lightest, fluffiest dumplings I’ve ever made. Thank you!!!
The only problem I’m having is that I can’t get the recipe to print. Is the print link broken?

Reply
Adina 09/12/2018 - 19:27

Hi Maria. So glad you liked the dumplings. There have been some updates at wordpress, I have the feeling that is causing the printing problem. I will try to fix it tomorrow.

Reply
Marideth Leonard 24/01/2019 - 23:17

Thank you so much for taking the time to measure carefully and share this recipe with us! I too have brittle, browned notes of “a pinch of” type instructions. But your details make cooking so much easier, and now my daughter wants to learn too.

Reply

Leave a Comment

Would you like to know when a recipe is published? We will notify you as soon as one has been published!