AI-generated image
Nokedli
Hungarian soft egg dumplings (galuska), the classic side for paprikás
Nokedli, also called galuska, are the small, soft, irregular egg dumplings that sit under almost every paprikás in Hungary, from Budapest lunch canteens to Sunday tables in the villages of the Great Plain. Unlike German Käsespätzle, they are not baked with cheese: they are a plain, buttery side whose job is to soak up a red, sour-cream sauce. Grandmothers scrape the batter off a wet board with a knife, but a nokedli grater (nokedliszaggató) or a colander with large holes is quicker at home. Serve them with gombapaprikás or lecsó, or toss them with fried egg for a quick supper. Chef's tip: let the batter rest for 10 minutes before cooking; the flour hydrates and the dumplings hold together instead of dissolving into the water.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 4
Ingredients
Method
0/6 doneStep 1: Whisk 2 eggs, ¾ cup cold water and 1 tsp salt in a bowl, then beat in 10 ½ oz plain flour with a wooden spoon until you have a thick, sticky batter that slowly drops off the spoon in a ribbon. It should be thicker than pancake batter but far softer than dough. Rest it for 10 minutes.
10 minStep 2: Bring a large, wide pot of water to a rolling boil over a high heat and add 1 tbsp salt.
Step 3: Set a nokedli grater or a large-holed colander over the pot and push about a third of the batter through with a scraper or spoon, so short drops fall into the water. Common mistake: dropping in all the batter at once; the water stops boiling and the dumplings clump into one gluey mass.
2 minStep 4: Stir once so they don't stick to the bottom. Cook for 2–3 minutes, until the nokedli float and look glossy and slightly puffed; bite one to check there is no raw, floury centre.
3 minStep 5: Lift them out with a slotted spoon into a colander, rinse briefly under hot water to stop them sticking, and repeat with the rest of the batter.
Step 6: Melt 1 oz butter in a wide pan over a medium heat, add the drained nokedli and toss for 1–2 minutes until every dumpling is shiny and hot. Serve straight away.
2 min
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 12 g
- Carbs
- 52 g
- Fat
- 8 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does nokedli take?
- About 25 minutes in total: 10 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Boiled pasta
The basic method for any dried pasta, from penne to spaghetti. A large pan of salted boiling water keeps the pasta from sticking, and you cook it only until just done, with a little bite left. Use it in salads, bakes or with any sauce.
Pasta and eggplant
Rigatoni tossed in a thick tomato sauce with soft aubergine, celery and garlic, with an optional splash of brandy for depth, and topped with grated cheddar.
Traditional macaroni cheese
The classic comfort dish: elbow macaroni in a smooth, rich cheddar sauce, topped with more cheese and grilled until golden and bubbling. Serve it with a green salad.