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Hungarian Dumplings (Nokedli)

4 to 6 Servings

1 hour 30 minutes active

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The rustic, freeform Hungarian dumplings that are served alongside paprikash are called nokedli. They’re similar to German Spätzle, and, in fact, often are made with a Spätzle maker. But not to worry if you don’t own one. Many Hungarian cooks use a more rustic way of forming them by ladling the batter onto a small, smooth-surfaced cheese board or cutting board and scraping small bits of it into the boiling water. For the tenderest dumplings, be sure to let the batter rest for 30 minutes before use. Or, if convenient, refrigerate the batter for up to 24 hours, but bring to room temperature before making the nokedli. While the paprikash simmers is a good time to cook the dumplings.

4 to 6


1 hour

30 minutes active


  • 2

    cups all-purpose flour

  • ½

    teaspoon grated fresh nutmeg


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Michael Y.
February 4, 2023
Yum. Perfect technique not required.
Made these with the chicken paprikash. These dumplings are very easy. My batter scraping technique was not great and they still worked.
christine d.
November 7, 2022
This simple recipe and preparation is really quite delicious. We were were pleased with how light yet hearty they were.
Michael W.
January 8, 2023
Works Gluton Free
I made this with King Arthur Flour measure for measure gluten free substitute four. Used about a cup and half to get the right consistency. They turned out great.