Hungarian Nokedli, also known as nokedli or Hungarian egg dumplings, is one of the simplest and most beloved side dishes in Hungarian home cooking. Made with just a handful of everyday ingredients—flour, eggs, water, and salt—these small, irregular dumplings are soft, tender, and wonderfully comforting.
Often served alongside rich Hungarian dishes such as chicken paprikash (Paprikás Csirke), beef stew, or mushroom dishes, nokedli is valued for its ability to soak up flavorful sauces. Although its appearance is rustic, its texture makes it a perfect companion to hearty meals.
What Is Nokedli?
Nokedli is a type of small Hungarian dumpling prepared from a loose, sticky dough made primarily from flour and eggs.
Unlike uniform pasta, nokedli is traditionally formed by pushing or scraping small pieces of dough directly into boiling water. As a result, each dumpling has its own irregular shape. Some are tiny and delicate, while others are slightly larger and more substantial.
This handmade appearance is part of its charm.
The texture is particularly important. Properly cooked nokedli should be soft and tender without becoming mushy, with enough structure to hold onto sauces.
Simple Ingredients
One of the reasons nokedli has remained popular is that it requires ingredients that are commonly available in most kitchens.
Basic Ingredients
All-purpose flour
Eggs
Water
Salt
Some cooks adjust the consistency by adding a little more water or flour. The goal is a dough that is considerably softer and wetter than traditional pasta dough.
Depending on the recipe and personal preference, a small amount of oil or butter may also be used after cooking to prevent the dumplings from sticking together.
