🇭🇺 Galuska — Hungarian Dumplings

Galuska, also called nokedli, are soft, rustic Hungarian egg dumplings. They’re traditionally served with Chicken Paprikash, but they’re delicious with stews, goulash, or simply tossed with butter. 🥚🧈

Serves: 4–6
Prep: 15 min
Cook: 10 min

Ingredients

• 300 g all-purpose flour
• 2 large eggs
• 150–180 ml water
• 1 tsp salt
• 1 tbsp vegetable oil or melted butter
• Extra butter, for serving

Method

1. Make the batter: Put the flour and salt in a large bowl. Add the eggs and about 150 ml water.
2. Mix with a wooden spoon until you have a thick, sticky batter. It should be softer than bread dough but much thicker than pancake batter. Add a little more water if needed.
3. Boil water: Bring a large pot of salted water to a rolling boil.
4. Shape the dumplings: Using a nokedli/galuska maker, press portions of batter directly into the boiling water. Alternatively, use a small spoon and drop little pieces of batter into the water.
5. Cook: When the dumplings float to the surface, cook for another 1–2 minutes. Remove with a slotted spoon.
6. Finish: Toss immediately with a little butter or oil so they don’t stick together.

🇭🇺 Traditional serving

Serve hot alongside Chicken Paprikash, with plenty of paprika sauce spooned over the top. A dollop of sour cream makes it even better. 😋