Hungarian Dumpling (Nokedli) Recipe

Nokedli with Hungarian Veal Paprikash

Crumbs and Tales


Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 8 servings
Nutrition Facts (per serving)
165 Calories
4g Fat
24g Carbs
6g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 165
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Cholesterol 93mg 31%
Sodium 829mg 36%
Total Carbohydrate 24g 9%
Dietary Fiber 1g 3%
Total Sugars 0g
Protein 6g
Vitamin C 0mg 0%
Calcium 19mg 1%
Iron 2mg 11%
Potassium 68mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Hungarian ​nokedli dumplings are a drop-dumpling similar to German spaetzle. They're made by passing the dough through a noodle grater into boiling water.

If you don't have a noodle grater, a colander will work or you can scrape small portions of dough with a spoon or knife into the water.

Nokedli are delicious on their own with butter but are usually served with goulash, goulash soup or chicken paprikash. Here are step-by-step instructions for making nokedli. This recipe is from Zsolt Vegh of Northwest Indiana.


  • 2 teaspoons salt

  • 1 tablespoon vegetable oil

  • 2 cups all-purpose flour

  • 1 teaspoon salt

  • 4 large eggs, room temperature

Steps to Make It

  1. Put a large saucepan of water on to boil. Add 2 teaspoons salt and oil to the water.

  2. In a large bowl, whisk together flour and 1 teaspoon salt. With a wooden spoon, stir in eggs and just enough water (anywhere from 3/4 to 1 cup) to make a wet, pourable dough. Beat it until the dough looks like cottage cheese.

  3. Let the dough rest while the water comes to a boil. The dough will be cooked in three batches.

  4. Lay a noodle grater over the pot of boiling water and place a portion of the dough in the square section of the grater and move it back and forth over the grater. Repeat until you have used a third of the dough. Stir the nokedli so they don't stick to the bottom of the pot.

  5. After the nokedli rise to the surface, cook an additional minute or so. Taste one for doneness. Using a sieve or slotted spoon, transfer the cooked nokedli to a bowl with a little vegetable oil at the bottom. Stir to coat the dumplings so they don't stick together.

  6. Repeat with the remaining dough in two more batches.

  7. Serve in soup or with stews. Leftovers can be refrigerated or frozen with good result.

Serve Nokedli with These Recipes

  • Hungarian Chicken Paprikash Recipe Chicken paprika is a classic Hungarian dish that is typically served over rice, noodles or drop noodles like nokedli.

  • Chicken Paprika Soup RecipeThis is a thinner version of Hungarian chicken paprikash stew (see above). It's delicious with nokedli or bread dumplings or pinched noodles known as csipetke.

  • Hungarian Beef Goulash RecipeHere's another hearty beef recipe that is stew-like and is great when accompanied by nokedli.

  • Goulash Soup RecipeThis hearty Hungarian soup beef chuck roast, root vegetables, Hungarian peppers, and paprika, of course. It can be made thick like stew or more liquidy and served with nokedli.