Soft, tender, and wonderfully comforting, Hungarian Nudli are traditional rolled potato dumplings made from potatoes, flour, and egg. These little dumplings are shaped by hand, boiled until tender, and traditionally tossed in buttery toasted breadcrumbs.

Simple ingredients transform into a delicious Hungarian classic that can be served as a sweet dish with cinnamon and sugar or as a savory side alongside hearty meals.

🇭🇺 What Is Nudli?

Nudli are small Hungarian potato dumplings made from a dough similar to the dough used for Szilvás Gombóc, Hungarian plum dumplings.

Instead of being stuffed with fruit, however, nudli are rolled into long ropes and cut into small pieces.

After boiling, they’re coated with golden, buttery breadcrumbs.

For a sweet Hungarian-style serving, they’re finished with cinnamon sugar or powdered sugar. They can also be served with ground walnuts, poppy seeds, or fruit preserves.

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Ingredients

For the Potato Dumplings

• 2 lb (900 g) starchy potatoes
• 2–2½ cups (250–315 g) all-purpose flour
• 1 large egg
• ½ teaspoon salt
• 1 tablespoon butter, optional

For the Breadcrumb Coating

• 1½ cups plain breadcrumbs
• 4 tablespoons unsalted butter
• 2 tablespoons granulated sugar

For Serving

• Ground cinnamon
• Powdered sugar
• Apricot or plum jam, optional
• Ground walnuts, optional
• Poppy seeds, optional