Nokedli or Galuska – Hungarian Dumplings, is a wonderful side dish. We usually serve it with Chicken Paprikash – Paprikás Csirke or Beef Stew. However it’s a simple and so, so delicious dish, it takes a little longer to make than cooking pasta.
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Just like my Hungarian Jam Filled Crackling Slippers, galuska or nokedli has several ways to make and several names. Our cuisines, here in Central/Eastern Europe, fused hundreds of years ago so that’s why we have similar dishes. You find Galuska under the following names: nokedli, spätzle, spaetzle, spätzli.
Flavor variations:
All you have to do is add your flavor choice of the following flavors to your dough and enjoy the versatility of Galuska – Hungarian Dumplings!
- Turmeric – it makes the dough even more delicious and a golden color.
- Spinach – it makes the dough healthier, is a great way to eat your greens, and adds gorgeous color.
- Basil – it adds the dough a wonderful, aromatic, fresh taste.
- Chive – just like basil, it adds a wonderful and fresh taste to the dough.
Galuska – Hungarian Dumplings
Galuska – Hungarian Dumplings
Ingredients
- 4 cups Flour
- 3 large Eggs
- 1/2 tsp Salt
- 1 – 1 1/2 cup Water
- 1/4 cup Oil
Instructions
- Boil salty water in a large pot.
- Mix the eggs, salt, and oil.
- Pour this mixture into the flour.
- Start mixing it and slowly add the water. You maybe need more or less water, depends on the flour.
- You need a thick and sticky dough.
- Add your dough (1/2-3/4 cup at a time) to the galuska (spaetzle) maker.
- Cut and let the dough drop in the boiling water by sliding the part you put the dough in, on the colander-like part.
- Stir it from time to time, so they won't stick together.
- Cook them for about 10-15 minutes or until the galuskas float on the surface for 2-3 minutes.
- Drain them and serve them hot.
Notes
- Turmeric – it makes the dough even more delicious and a golden color.
- Spinach – it makes the dough healthier, is a great way to eat your greens, and adds gorgeous color.
- Basil – it adds the dough an aromatic, fresh taste.
- Chive – just like basil, it adds a wonderful and fresh taste to the dough.
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Also, check these recipes out!
- Cranberry Pumpkin Seed Muffins
- Pumpkin Parfait With Sesame Praline
- Strawberry Blueberry Cupcake
- Homemade Eclairs with Blackberry and Vanilla Filling
- Hungarian Fried Dough – Lángos
- Hungarian Cottage Cheese Noodles
- Perfect Oven Fried Chicken
My family makes a variation of these dumplings for our chicken paprika. We add milk and Farina to ours. It makes a denser dumpling. Love to see a different take on a family recipe! I’ll have to try yours!
Kaylie, I love to see different versions too! Also, my grandmother makes her dumplings denser as well!
We make these dumplings in Romania too, but denser. I love your recipe though. It’s fluffier and blends better with the paprikas. And I am pinching the dough with a small spoon directly in the boiling water (old way 🙂 )
Thank you! I’m really glad you like it! I love the denser ones too, and the old way is just as perfect as with the maker! – Love, Anna
Anna, how about a photo of the maker or a source to buy?
Hi Joan!
Here’s an example for the galuska maker from amazon: https://www.amazon.com/Norpro-NOR-3129-NORPRO-Spaetzle-Maker/dp/B001DMCM6Y/
I hope it’ll help!
– Love, Anna
can you freeze left over galuska
Hi Andrew! Personally I never froze galuska, but I don’t see why you couldn’t! – Love, Anna
Grandma would make the dumplings then she would chop an onion and saute it in butter. Then pour over them. Or she would cool the dumplings and then mix in diced chives or green onion tops with cottage cheese.
Hi Ted! That sounds amazing! Is your grandmother from around Central-Europe? – Love, Anna
My mom would make it slightly different. She’d saute the butter and onions then add cream cheese.I haven’t had it in many years.
THis looks so yummy. I’m makinf it tonight but with ground Turkey. I can’t wait