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


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 2 minutes
Cook Time 5 minutes
Total Time 7 minutes
Servings 4
Calories 173kcal


  • 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)
  • butter or olive oil (for serving)


  • Whisk the flour and salt together in a bowl.
    Mixing flour and salt in a glass bowl for making Hungarian Dumplings.
  • Add the eggs and sour cream and stir the mixture to combine.
    Making the dough for Nokedli with flour and eggs.
  • Stir in 1 tablespoon of 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.
    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 butter, or a little olive oil to keep them from sticking together.
    Nokedli, a Hungarian Dumpling being boiled.


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