Nokedli, little Hungarian dumplings

Nokedli are a type of very simple noodle/dumpling that are a staple in my cooking repertoire. They are evocative of happier childhood memories, of which I have precious few.  They are the natural accompaniment to the quintessentially Hungarian dishes of Paprikas & Gulyas. I quite like them on their own with a little extra butter and a sprinkle of sea salt.

If there are any leftovers you can heat them up the next day by frying them gently in butter, just until they are heated through and slightly golden.

Their preparation requires only a few basic ingredients. Their execution is a bit unusual, but easily mastered and there is no need for fancy equipment, just a plate and a spoon!

Nokedli, ready to serve with Paprikas, Gulyas, or enjoy them on their own! 

For 2 people

2 cups all-purpose, unbleached flour

1/2 tsp salt or to taste

2eggs, large size organic, free range

¾ -1 cup water

2-3 tsp butter   

Bring a large pot of salted water to the boil.

Butter a casserole dish or other heat-proof dish; set in the oven on warm.


In a large bowl mix flour and salt together, make a well in the centre.

Drop the eggs and ½ cup of water into the centre of the well.

With a fork, start to beat the eggs and water into the flour mixture.

Add enough water to form a soft, sticky dough.

Pour your batter onto a dinner plate (yes, really).

With the water at a full rolling boil, hold the plate so that the edge is just overlapping the pot, but not resting on it.

Take a soup spoon and dip it in the boiling water.

Working quickly, scrape teaspoon size bits of the batter into the water.

Dip your spoon in the water as necessary to prevent the batter from sticking to it. Give the Nokedli that are in the water a quick stir at the same time.

Continue until all the batter on the plate has been made into little dumplings.

Do not cover the pot, it will boil over if you do!

Stir gently, and intermittently, so that the dumplings don’t stick together.

Cook for about 5 minutes or until all the Nokedli are floating.

Drain the Nokedli, then rinse.

Place the Nokedli in a buttered and pre-warmed casserole or other lidded dish.

Dot with butter; stir gently to distribute the melting butter.

Cover and keep warm until ready to serve.



Gulyas with nokedli.  Comfort food for Magyars.