Tiny, irregular egg dumplings with a soft, chewy texture — the essential side dish that catches every drop of Hungary's famous paprika sauces.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: serving bowl
Garnishes: butter, parsley
Accompaniments: paprikash, goulash
Instructions
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1
Whisk flour, eggs, water, and salt into a thick, sticky batter. Let rest 10 min.
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2
Bring a large pot of salted water to a rolling boil.
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3
Push batter through a nokedli maker or the holes of a colander directly into the boiling water, creating small irregular dumplings.
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4
Cook for 2-3 min — nokedli are done when they float to the surface.
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5
Drain and toss with butter. Serve immediately alongside paprikash, goulash, or stews.
Did You Know?
The irregular shape of nokedli is intentional — the bumps and ridges are perfect for trapping rich paprika sauces.
Chef's Notes
Equipment Tips
- nokedli maker or colander with large holes
- large pot
- slotted spoon
Garnishing
butter, parsley
Accompaniments
paprikash, goulash
The Story Behind Nokedli
Nokedli are Hungary's answer to German spaetzle, though Hungarians insist theirs are lighter and more delicate. These simple egg dumplings have been the default accompaniment to saucy Hungarian dishes for centuries, valued for their ability to soak up every last drop of paprika-sour cream sauce.
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