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.