If you love comforting Hungarian food, Galuska, also known as Nokedli, is a recipe worth adding to your kitchen. These small, soft flour dumplings are incredibly simple to make and are traditionally served alongside rich Hungarian dishes such as chicken paprikash and pörkölt. Taste Hungary
Made with just a few basic ingredients, Galuska cooks in minutes and has a wonderfully tender, slightly chewy texture.
🇭🇺 What Is Galuska?
Galuska is a traditional Hungarian flour dumpling, closely related to Central European spaetzle. In Hungary, the terms galuska and nokedli are commonly used for these small dumplings. Taste Hungary
They are especially popular with paprikás and pörkölt, where the dumplings soak up the flavorful sauce beautifully. Taste Hungary
🥣 Ingredients
For the Galuska
3 cups (435 g) all-purpose flour
2 large eggs
1 teaspoon salt
1 cup (240 ml) water, plus more if needed
1 tablespoon melted butter, lard, or oil, optional
The amount of water can vary depending on the flour and size of the eggs, so add it gradually until you have a thick, elastic batter. Taste Hungary
👩🍳 How to Make Hungarian Galuska
1. Make the Batter
Place the flour and salt in a large mixing bowl.
Make a well in the center and add the eggs.
Gradually pour in the water while mixing until a thick, sticky batter forms.
The batter should be soft and elastic rather than a firm dough.
Tip: Don’t overmix. Overworking the batter can make the dumplings tough and rubbery. Taste Hungary
2. Let the Batter Rest
Cover the bowl and let the batter rest for about 10 minutes.
This gives the flour time to absorb the water and makes the mixture easier to work with. Taste Hungary
3. Boil the Water
Bring a large pot of generously salted water to a rolling boil.
If you have a traditional Hungarian galuska/nokedli maker or a spaetzle maker, place it over the pot.
4. Shape the Dumplings
Push portions of the batter through the holes directly into the boiling water.
If you don’t have a dumpling maker, you can use a spoon or knife to tear small pieces of batter and drop them into the water. Taste Hungary
5. Cook
The Galuska will sink at first and then rise to the surface as they cook.
Once they float, cook for another short moment until tender.
Remove them with a slotted spoon and drain well.
6. Finish
Toss the cooked dumplings with a little melted butter or lard if desired.
Serve immediately.
🍗 What to Serve With Galuska
Galuska is especially delicious with saucy Hungarian dishes.
Try serving it with:
🇭🇺 Chicken Paprikash
🍲 Pörkölt
🥘 Beef stew
🍄 Mushroom Paprikash
🥩 Pork Paprikash
Chicken paprikash and nokedli are a particularly classic combination. Hungarian Tidbits
⭐ Tips for Perfect Galuska
Don’t make the batter too stiff. It should be thick but still soft enough to push through a dumpling maker.
Don’t overwork it. Mix just until everything comes together.
Cook in batches if necessary. Overcrowding the pot can lower the water temperature.
Serve immediately. Fresh Galuska has the best texture when served warm.
Save some sauce for the dumplings. The little dumplings are perfect for soaking up rich paprika-based sauces.
❓ Frequently Asked Questions
Is Galuska the same as Nokedli?
In Hungarian cooking, galuska and nokedli are commonly used for these small flour dumplings, although naming can vary by context and region. Taste Hungary
Can I make Galuska without a special tool?
Yes. A traditional nokedli maker or spaetzle maker makes the process easier, but small pieces of batter can also be dropped into boiling water by hand. Taste Hungary
How do I know when Galuska is cooked?
The dumplings rise to the surface when they are cooked. Remove them with a slotted spoon and drain.
Can I prepare Galuska ahead of time?
It’s best freshly cooked, but you can briefly toss cooked dumplings with a little butter or oil to prevent sticking and reheat them gently when needed.
❤️ Final Thoughts
Hungarian Galuska (Nokedli) proves that some of the best comfort foods don’t require complicated ingredients. Flour, eggs, water, and salt come together to create soft little dumplings that are perfect for soaking up rich Hungarian sauces. 🇭🇺
If you’re making Chicken Paprikash or Pörkölt, a plate of freshly made Galuska is the perfect traditional companion.
Have you ever tried Hungarian Galuska? 🇭🇺❤️
👇 Tell us in the comments: Would you serve it with Chicken Paprikash or Pörkölt?
