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Traditional Hungarian nokedli (dumpling) recipe as we inherited it from our grandmothers
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Like many others, I learned how to prepare dumplings or ’nokedli/galuska’, as it is called in Hungary, from my grandmother. This simple but delicious side dish is an essential part of our cuisine. ‘Nokedli’ is similar to the German ‘spätzle’, but dumplings are also part of the Slovak, Ukrainian, Polish and Romanian cuisine.
Magyarországom has gathered the most important tricks of making the perfect Hungarian dumplings in 5 easy steps.
1. Ingredients (for 4 people)
- 50 dkg flour
- 4 eggs
- approximately 200 ml water
- pinch of salt
Some recipes recommend 1 egg/10 dkg flour, others use milk instead of water or add a bit of sour cream to the dough. However, you should always focus on the consistency. The dough should not be too liquid or too dry, but a little sticky.
2. Mixing the dough
After the ingredients are prepared, you can start mixing the dough. First, pour the flour, the eggs and the salt into a bowl. If you do not add enough eggs, the dough will be too sticky. Start combining the first two ingredients and add water gradually. The secret of good dumplings is that you should not overmix the dough or leave it to rest because it can harden. Put a bigger pot of water to boil (add some salt and oil to the water) before you start mixing the ingredients.
