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Hungarian Nokedli Dumpling Recipe

Homemade Nokedli are a simple Hungarian noodle side dish that is similar to pasta and is the perfect accompaniment to any Paprikash!

Portrait overhead image of a marha porkolt, a Hungarian beef stew served with nokedli, hot wax peppers and pickled peppers served in a white bowl

What are Nokedli?.

The unassuming side dish that I serve with my Beef Porkolt (above) or Chicken Paprikash (below) are Hungarian noodles.

If you are German or Austrian you will know something similar called Spaetzle. In other parts of Europe you may see Halusky or Kluski.

Whilst there are differences, they are all variant on pasta. Egg, flour and potentially a little liquid, in my case milk.

The batter is quite thin and is pushed through something like a grater to form roughly shaped dumplings.

Like all fresh pasta, they cook in minutes and they the perfect side for so much comfort food!

Hungarian Chicken Paprikash with Homemade Nokedli, moist chicken thighs in a velvety sweet paprika rich sauce served with fresh nokedli or dumplings

Hints and Tips.

Making these little dumplings is really simple, chuck stuff in a bowl and mix.

Forming then however needs a little practice and a little bit of kit although there is also a “Heath Robinson” solution.

First of all, you need to ensure that your mix is the right texture.

You want a wet and very sticky batter, it should drip from a spoon to form a long lumpy string. I’m selling you on this right?

You then pass this batter through a Nokedli Maker or Noodle Grater directly into a pan of well salted boiling water.

I have added a link above, it is not a recommendation of a product but an illustration.

But if you want to play around and don’t want to try and get a noodle grater then you can use a colander.

A big thing with holes around 4-5mm in diameter. Simply push your batter through this, it is a little messier but it works well!

If you are doing this having a broad flexible device for pushing the batter through helps. The sort of flexible plastic scraper for filling cracks in walls works a treat!

Hungarian Chicken Paprikash with Homemade Nokedli, moist chicken thighs in a velvety sweet paprika rich sauce served with fresh nokedli or dumplings
Yield: 2 Servings

Homemade Nokedli Recipe

Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes

Nokedli are a wonderful Hungarian noodle side dish that shares much in common with pasta!


  • 200 g Plain Flour, Sifted
  • 2 Eggs
  • 1/8 tsp Salt
  • 125 ml Milk
  • 25g Butter (OPTIONAL)


  1. Combine all of the ingredients and bring together to create a thick batter almost like a drop scone thickness.
  2. Do not beat too much though, you want the batter to remain a little "lumpy".
  3. Pass the batter through a Nokedli maker directly into a pan of rapidly boiling salted water.
  4. The cook in just a couple of minutes and are done shortly after they begin to float.
  5. OPTIONAL Melt a knob of butter in a pan and toss the cooked dumplings then add a good grinding of black pepper.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 558Total Fat: 17gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 218mgSodium: 327mgCarbohydrates: 80gFiber: 3gSugar: 0gProtein: 19g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

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