Hungarian Nokedli, sometimes called Hungarian egg dumplings, are one of the most popular traditional side dishes in Hungarian cuisine. These small, soft, irregular dumplings are made with a simple mixture of flour, eggs, water, and salt, then cooked briefly in boiling water.

Nokedli are especially famous as the classic accompaniment to Hungarian Chicken Paprikash, Beef Pörkölt, and other rich paprika-based dishes. Their soft texture makes them perfect for soaking up creamy sauces and flavorful gravies.

Unlike pasta that is carefully shaped into uniform pieces, traditional nokedli are rustic and irregular, which is part of their charm.

What Is Nokedli?

Nokedli are small Hungarian egg dumplings made from a thick, sticky dough.

The dough is pushed through a nokedli maker, spaetzle press, or large-hole colander directly into boiling salted water. The little pieces cook quickly and become soft, tender, and slightly chewy.

They are similar to German Spätzle, but Hungarian nokedli have their own traditional place in Hungarian cooking.

Why You’ll Love Hungarian Nokedli

• 🇭🇺 Traditional Hungarian comfort food
• 🥚 Made with simple pantry ingredients
• 🍜 Soft and tender texture
• ⏱️ Quick to prepare
• 🍲 Perfect for rich sauces and stews
• 🍗 Excellent with Chicken Paprikash
• 🥩 Delicious with Beef Pörkölt
• 👨‍👩‍👧‍👦 Perfect for family meals

Ingredients

For the Nokedli

• 2 cups (250 g) all-purpose flour
• 3 large eggs
• 1/2 cup water, approximately
• 1 teaspoon salt
• 1 tablespoon melted butter, optional

For Serving

• 2 tablespoons butter
• Fresh parsley, optional