Nokedli are the little Hungarian dumplings that belong under almost every paprikash and stew. Soft, pillowy, and ready in minutes, they are made from a simple batter dropped straight into boiling water — no rolling, no shaping, no fuss.
Can you cook some pasta? Sure! But once you try making nokedli (or as Americans call it spätzle) you will not go back! Homemade, with wholesome ingredients always tastes fresh, different and better.
Nokedli are the little Hungarian dumplings that belong under almost every paprikash and stew. Soft, pillowy, and ready in minutes, they are made from a simple batter dropped straight into boiling water — no rolling, no shaping, no fuss.
Mix the flour, eggs, salt, water, and avocado oil into a thick, sticky batter. It should be soft and spoonable, not a firm dough — add the water a little at a time until it looks right. (see photo or video for consistency)
Bring a large pot of salted water to a rolling boil. You can add some salt and a few droplets of oil to the water.
Using a nokedli maker or a spaetzle press, drop small pieces of batter into the boiling water.
NOTE: You will need a spaetzle maker and a spaetzle spoon (spider spoon) for this. You can buy one for under $20 on Amazon here.* This kit includes a spatzle press, a spoon as well as a brush cleaner. Alternatively there is this one* that contains a spaetzle maker, a silicone spoon, like the one I use, a brush and a spider spoon.
*affiliate link
The dumplings are done when they float to the surface — give them about one more minute, then lift them out with a spider spoon or strainer.
Serve right away, generously covered with Mushroom Paprikash or any other stew.
Welcome to my kitchen, where Hungarian tradition, cherished childhood memories, and a love of good food come together. I was born in the rolling hills of Northeast Hungary and grew up surrounded by the flavors, stories, and traditions passed down through my family. From weekends spent in our garden and wandering the countryside with my mother to long afternoons cooking and baking together, food has always been one of the ways I connect. After moving to Western Pennsylvania, I found myself missing the bold, comforting flavors I grew up with, so I began recreating the dishes of my childhood and discovering new ways to bring those flavors to my kitchen. Today, I share these recipes with you—traditional Hungarian favorites, family treasures, and dishes inspired by the many cuisines that have become part of my life—so you can enjoy a little taste of Hungary wherever you call home.
Thank you so much for stopping by and spending a little time with me here. I hope you find a recipe that brings a taste of Hungary to your kitchen and a few happy memories to your table.
