Hungarian Dumplings (Nokedli Recipe) | A Well-Seasoned Kitchen® (2024)

FAQs

What are Hungarian dumplings made of? ›

Nokedli is a traditional Hungarian dish consisting of boiled dumplings consisting of flour, water, salt, and eggs, that are sometimes enhanced with thyme and whole milk. They are similar in ingredients, flavor, and preparation to spaetzle and can be made with a spaetzle maker.

Hungarian Nokedli (sometimes called Galuska) are small Central European dumplings that are closely related to German Spätzle. These miniature dumplings come together from simple ingredients, and are basically a free-form egg noodle. That's probably how American-style Paprika Chicken came to be served with egg noodles.

Nutrition (per dumpling)

Calories 159, Protein 3g, Carbohydrates 31g, Fat 3g, Fibre 1g, Sodium 105mg.

Spätzle ([ˈʃpɛtslə]), or nokedli in Hungarian, are a type of Central European egg noodles typically served as a side for meat dishes with sauce.

The quality and quantity of ground paprika is key, and we have tried several. Trust me, you will taste the difference! Chicken paprikash is traditionally served with Hungarian nokedli, which are the same thing as Spaetzle only they're much shorter and stubbier.

Some families hide a coin inside one or more of the jiaozi, so someone may bite into something hard and discover a gold or silver coin inside their dumpling. Whoever finds the dumpling with the coin has good luck and will be lucky in the upcoming year.

Pierogi (Eastern European filled dumplings)

Popular meat fillings include ground meat (usually pork, but sometimes beef or chicken), shrimp, and even fish. Popular mixtures include pork with Chinese cabbage, pork with garlic chives, pork and shrimp with vegetables, pork with spring onion, and garlic chives with scrambled eggs.

Somewhere between a noodle and a dumpling, spaetzle is a perfect springy, chewy carb to soak up meaty ragus or to bathe in soft egg yolks.

Czech bread dumplings (knedlíky)

What is the difference between spaetzle and knopfle? ›

The difference lies in their shape. Whereas spaetzle noodles are usually longer and thinner, knoepfle means 'little knot/ button. ' It refers to a shorter, rounder variety of the noodle, often made using a sliding spaetzle maker, which transfers 'droplets' of dough rather than long noodles into the boiling water.

“If it's fairly lean meat to start with, the dumpling is going to be quite low in fat in that sense,” Austin said. The same goes for frozen dumplings you buy from the supermarket. As long as they're not pre-deep fried and contain whole, healthy ingredients they are an okay option, according to Austin.

For someone that indulges on two dumplings they are looking at: 12 to 22 grams of carbs. Steamed or boiled dumplings are healthy options, but do not forget about your fillings and serving sizes as well. One of the more popular options when it comes to dumplings are meat filled ones.

Store your filling in airtight containers in the fridge, then set out just before you're ready to wrap. You'll want to make at least as many dumplings as your guests can eat in one sitting—estimate about 15 to 20 dumplings per guest, on the generous side.

Flat cheese grater: In my opinion, the easiest tool is one you may already have at home: a flat stainless steel cheese grater with large holes (about 1/4 inch). If you place the cheese grater grating side down over a pot of water, it resembles a spätzle maker without the dough box.

Pierogi or pierogies are filled dumplings, made by wrapping unleavened dough around a filling, and occasionally flavored with a savory or sweet garnish, finally cooked in boiling water. Pierogi or their varieties are associated with the cuisines of Central, Eastern and Southeastern Europe.