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overhead view of a bowl of nokedli sprinkled with parsley.

The Best Nokedli Recipe (Hungarian Dumplings)

Learnhow to make Nokedli or Hungarian dumplings, the perfect side dish forpaprikash, goulash, or pörkölt. A fool-proof nokedli recipe for the bestdumplings.
Course Side Dishes
Cuisine Hungarian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 235kcal
Author Adina


  • 4 eggs medium Germany, large US
  • 2 tablespoons smetana/ Greek yogurt/sour cream
  • ½ teaspoon fine sea salt
  • 180 g all-purpose flour + or - 1 tablespoon 6.5 oz/ 1 ½ cups (Note 1)


  • Beat the eggs and the sour cream/ yogurt/ smetana with a fork.
  • Add the salt and slowly start adding the flour while beating with the fork and incorporating the flour until smooth.
  • Adjust batter: Depending on the size of your eggs, you might need one extra tablespoon of flour. Or 1/2 - 1 tablespoon less if your eggs are small. See the pictures; that is the batter consistency that you should achieve. The batter should be relatively thick and slowly fall off the fork.
  • Boil water: 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.
  • Cook nokedli: Add the nokedli to the water using a teaspoon, which should only be half full with batter. Let the nokedli simmer on low heat for about 10 minutes. Drain well.


  1. I recommend weighing the flour, it’s all about the balance between the dry and the wet ingredients, and slight variations are not optimal. A digital kitchen scale will give you the most precise measure ensuring the best results (Amazon affiliate link).


Serving: 1g | Calories: 235kcal | Carbohydrates: 35g | Protein: 11g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Cholesterol: 186mg | Sodium: 336mg | Fiber: 1g