Hungarian Dumpling (Nokedli) Recipe

Hungarian Dumpling (Nokedli) on plates

The Spruce / Julia Hartbeck

Prep: 5 mins
Cook: 9 mins
Rest: 10 mins
Total: 24 mins
Servings: 6 to 8 servings
Yield: 5 cups
Nutrition Facts (per serving)
165 Calories
4g Fat
24g Carbs
6g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 165
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Cholesterol 93mg 31%
Sodium 566mg 25%
Total Carbohydrate 24g 9%
Dietary Fiber 1g 3%
Total Sugars 0g
Protein 6g
Vitamin C 0mg 0%
Calcium 20mg 2%
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.

"To make nokedli, all you need are a pot of boiling water, a simple batter, and a utensil with holes. I used a little under 2/3 cup (about 5 ounces) of water and 10 ounces of flour (plus the eggs and salt). They were excellent tossed with butter, salt, and pepper." —Diana Rattray

Hungarian nokedli tester image
A Note From Our Recipe Tester


  • 2 teaspoons salt, divided

  • 1 tablespoon vegetable oil, plus more for the bowl

  • 2 cups all-purpose flour

  • 4 large eggs, room temperature

  • 1/2 to 2/3 cup water

Steps to Make It

  1. Gather the ingredients.

    Hungarian Dumpling (Nokedli) ingredients in bowls

    The Spruce / Julia Hartbeck

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

    Water, salt and oil in a pot on a burner

    The Spruce / Julia Hartbeck

  3. In a large bowl, whisk together the flour and remaining 1 teaspoon salt. With a wooden spoon, stir in the eggs and just enough water (anywhere from 1/2 to 2/3 cup) to make a wet, pourable dough. It will look like a thick pancake batter with a few lumps.

    Loose dough in a bowl with a wooden spoon

    The Spruce / Julia Hartbeck

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

    Loose dough in a bowl

    The Spruce / Julia Hartbeck

  5. Lay a noodle grater over the pot of boiling water and place a portion of the batter/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.

    Dough in a noodle grater over the pot of boiling water on a burner

    The Spruce / Julia Hartbeck

  6. 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.

    Noodles in a glass bowl, next to a sieve

    The Spruce / Julia Hartbeck

  7. Repeat with the remaining dough in 2 more batches.

    Noodle dough in a noodle grater over the pot of boiling water

    The Spruce / Julia Hartbeck

  8. Serve in soup or with stews. Leftovers can be refrigerated or frozen with good results.

    Hungarian Dumpling (Nokedli) in a large glass bowl

    The Spruce / Julia Hartbeck

How to Serve Nokedli

Serve nokedli with traditional Hungarian dishes or serve them with any dish you would serve with pasta or noodles. Top the nokedli with a hearty Bolognese sauce or serve the little dumplings with Swedish meatballs or Salisbury steaks. They are wonderful served as a side dish with a Sunday dinner roast or serve them with steaks or sausages.

Recipe Variations

  • Toss the hot cooked nokedli with a few tablespoons of butter and about 1/3 to 1/2 cup of freshly grated Parmesan cheese.
  • Add fresh herbs or spices to the cooked nokedli, such as chopped parsley, chives, caraway seeds, or basil.
  • Toss the hot cooked nokedli with brown butter.

How to Store Nokedli

  • Refrigerate leftover nokedli in a covered container and eat within four days.
  • Freeze cooked nokedli in small freezer bags for up to three months. Thaw in the refrigerator overnight.
  • To reheat leftover nokedli, melt a few tablespoons of butter in a skillet over medium heat. Add the leftover nokedli and sauté until the dumplings are hot and lightly browned.