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These easy Hungarian Nokedli dumplings are made with just 4 ingredients and come together in less than 10 minutes.
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Nokedli

Nokedli are delicious Hungarian dumplings that make for a hearty side to your favorite stew. Ten minutes and a handful of basic pantry items are all you need to prepare a bowlful of these tender, buttery dumplings that also work as fresh homemade pasta.
Course Sides
Cuisine Eastern European
Keyword dumpling, easy, hungarian, paprikash, spaetzle
Level Beginner
Main Ingredient Flour
Diet Vegetarian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
Calories 173kcal

Equipment

Ingredients

  • 140 grams bread flour (about 1 cup)
  • ¼ teaspoon salt
  • 2 large eggs
  • 2 tablespoons sour cream (or yogurt)
  • 2 tablespoons milk (you may need more or less)
  • cultured unsalted butter (for serving)
Grams + US Cups - US Standard

Instructions

  • Whisk the 140 grams bread flour and ¼ teaspoon salt together in a bowl.
    140 grams bread flour, ¼ teaspoon salt
    Mixing flour and salt in a glass bowl for making Hungarian Dumplings.
  • Add the 2 large eggs and 2 tablespoons sour cream and stir the mixture to combine.
    2 large eggs, 2 tablespoons sour cream
    Making the dough for Nokedli with flour and eggs.
  • Stir in 1 of the 2 tablespoons milk at a time until your dough is soft, but not runny. If you are using the board and knife method, the dough should be a little firmer. If you are pressing the dough through holes, it should be loose enough to squeeze through the holes with a spatula, but not so loose that it drips through them on their own.
    2 tablespoons milk
    Nokedli Dough in a glass bowl.
  • When you're ready to make the Nokedli, bring a large pot of salted water to a boil.
  • Use one of the methods in the headnotes to form your dumplings and drop them into the boiling water. Do this in relatively small batches, or you will end up with some dumplings that are overcooked. When you're done adding the dumplings, give them about 30 seconds after they float to the surface to ensure they are cooked.
    Forming Hungarian Nokedli into a boiling water using the back of a cheese grater.
  • Use a slotted spoon to transfer them to a bowl as they cook, and cover the bowl to keep them warm. Serve the Nokedli tossed with cultured unsalted butter or a little olive oil to keep them from sticking together.
    cultured unsalted butter
    Nokedli, a Hungarian Dumpling being boiled.

Video

Nutrition

Calories: 173kcal | Carbohydrates: 26g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 85mg | Sodium: 185mg | Potassium: 75mg | Vitamin A: 155IU | Calcium: 33mg | Iron: 0.7mg