Nokedli – Dumpling

The real thing for the Hungarian stews and Gulyás.


  • 500g Plain Flour
  • 1 Egg
  • 2tbsp Vegetable Oil
  • Water
  • Salt
  • Preparation time: 30 minute
  • Cooking time: 5 minute
  • Serves: 4 person

Mix the flour, oil, egg and salt together. Add the water gradually. You want the mixture to be a bit elastic, but firm. I mix it with a wooden spoon so I can test the consistency of the mixture. I find it best, when it’s sticks a bit to the wooden spoon, but also springs it back to the dish when you’re trying to scoop it up. Add more flour if necessary.

Let mixture to rest for a good 10 minute. There’s different ways to make the Nokedli. Whichever you choose, you need a deep dish of boiling water, with a dash of oil and salt. The easiest if you have a Nokedli maker. The other way to do with a teaspoon. Scoop up the mixture into the spoon and dip in boiling water. It should come off easily. They’re done when find them floating on the top. Remove them into a colendar, and rinse them with cold water. You can re-heat them in a frying pan with butter. Also do this if you a bit over cooked them. Don’t brown them or make them crispy.