Nokedli are fluffy Hungarian egg noodle dumplings that are commonly used when making one of the country’s favorite dishes, Chicken Paprikash.

Classic Chicken Paprikash with Nokedli Noodles

The dumplings are also often used in German Cuisine where they are known as “spaetzle“ or “spätzle.”

The primitive shape of these homemade Hungarian dumplings give an idea of how long they have been around (with origins dating back into the 17th century).

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The fact that nokedli are still commonly made now gives an indication of how good they taste! My favorite way to make them is to toast them in a little butter and then toss them with fresh herbs.

They can be used as a base for any dish where egg noodles would commonly be used (such as in soups or slow cooked meats in gravy) or eaten plain as a side dish. 

No special equipment is needed to make Nokedli. The dough can be passed through slotted spoon, colander or even drizzled on the ends of your fingers.

Those who are looking for the simplest option, you can purchase a spaetzle maker, which makes very quick and easy work of forming the dumplings.

Here are some related articles about Eastern European Recipes and Travel in Budapest that may help inspire or plan a visit!

Chiftele – Romanian Meatballs

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Bulgarian Meatball Soup – Supa Topcheta

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Yield: 6 Servings

Hungarian Egg Noodle Dumplings - Nokedli

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Hungarian Egg Noodles, Nokedli, or Spaetzle Recipe. Easy homemade noodles that can be substituted anywhere egg noodles would be used. Perfect for use when making Hungarian Chicken Paprikash!

Prep Time 15 minutes

Cook Time 3 minutes

Additional Time 10 minutes

Total Time 28 minutes

Ingredients

• 2 Cups (272 g) Flour, All-Purpose
• 2 Whole Eggs, Beaten
• 1/2 Tsp (3 g) Salt
• 3/4 Cup (177 ml) Water, Warm
• 1 Tbs (15 g) Butter, Melted

Instructions

1. Combine the flour and salt in a large bowl and then form a small well in the center.
2. Add the beaten eggs and a little bit of water into the center of the well.
3. Working outward, begin to blend the eggs, water and flour together. 
4. Continue adding the water in small amounts. The dough that is formed should be thin enough that it will be able to pass through the small holes of a colander (thicker than a cake batter). The entire 3/4 cup (177 ml) of water may not be needed
5. Allow the dough to rest while bringing a large pot of salted water to a boil.
6. Working in small batches, press the batter through a pasta strainer or cheese grater with large holes (for more ease, use a spaetzle maker) into the boiling water.
7. Allow the nokedli dumplings to boil until they begin to float to the top (about 2 -3 minutes).
8. Remove the cooked nokedli with a slotted spoon and repeat until all of the dough has been cooked.
9. Lightly season with salt and pepper and coat with melted butter. Serve warm. For extra flavor, the nokedli can also be toasted in a saute pan with butter and tossed with fresh herbs.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 192Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 67mgSodium 235mgCarbohydrates 32gFiber 1gSugar 0gProtein 6g