Hungarian Galuska (Nokedli) – Traditional Homemade Dumplings

Hungarian Galuska, also known as Nokedli, is a classic homemade dumpling made from a simple egg-and-flour dough. These soft, rustic dumplings are a beloved part of Hungarian home cooking and are traditionally served as a side dish with hearty stews, paprikash, or simply topped with butter and sour cream.

The dish in your photo appears to be Galuska/Nokedli, and the rustic, irregular shape is characteristic of dumplings prepared by dropping small pieces of dough directly into boiling water. A matching recipe is also identified online as “Galuska Recipe” from Saucy Jocey’s Kitchen.

🇭🇺 Hungarian Galuska (Nokedli) Recipe

Ingredients

• 2 cups (250 g) all-purpose flour
• 2 large eggs
• ½ teaspoon salt
• ¾–1 cup (180–240 ml) water, as needed
• 1 tablespoon vegetable oil or melted butter
• Sour cream, for serving
• Freshly chopped parsley, optional

Instructions

1. Prepare the Dough

In a large mixing bowl, combine the flour and salt. Add the eggs and gradually pour in the water while mixing.

Stir until you have a thick, sticky dough. The dough should be softer than ordinary pasta dough but thick enough to hold its shape when dropped into boiling water.

2. Bring the Water to a Boil

Bring a large pot of salted water to a rolling boil.

Traditionally, Galuska is made using a nokedli or spaetzle maker, but you can also use a small spoon to drop pieces of dough into the water.

3. Cook the Dumplings

Drop small portions of dough into the boiling water. Cook in batches so the dumplings have enough room to move freely.

When the dumplings rise to the surface, continue cooking for another 1–2 minutes, until tender and cooked through.

Remove them with a slotted spoon and drain well.

4. Add Butter

Toss the hot Galuska with a little melted butter or vegetable oil to prevent the dumplings from sticking together.

5. Serve

Serve warm with a generous spoonful of sour cream. You can also sprinkle the dumplings with fresh parsley for a simple finishing touch.

🍽️ How to Serve Hungarian Galuska

Galuska is especially delicious alongside:

• Hungarian Chicken Paprikash
• Beef Goulash
• Pork Paprikash
• Mushroom Paprikash
• Stewed meats and rich gravies
• Sour cream and paprika sauces

The dumplings are wonderfully soft and absorb sauces beautifully, making them an excellent accompaniment to traditional Hungarian dishes.

💡 Tips for Perfect Galuska

Don't make the dough too stiff. A soft, sticky dough produces lighter dumplings.

Use plenty of boiling water. This prevents the dumplings from sticking together.

Cook in batches. Overcrowding the pot can make the dumplings stick and cook unevenly.

Serve immediately. Galuska is at its best while hot and freshly cooked.

📌 Recipe Card

Recipe: Hungarian Galuska (Nokedli)
Cuisine: Hungarian
Category: Side Dish
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Difficulty: Easy

Final Thoughts

Hungarian Galuska is proof that simple ingredients can create an incredibly comforting dish. With just flour, eggs, salt, and water, you can make tender homemade dumplings that pair perfectly with Hungary's rich, flavorful sauces and stews.

For an authentic Hungarian-style meal, serve these soft dumplings hot with sour cream and a hearty paprika-based stew.