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Galuska – Hungarian Dumplings

by Molnár-Papp Orsolya Anna

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.

Galuska - Hungarian Dumplings - Anna Can Do It!
© Anna Can Do It!

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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 to 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 also, golden color.
  • Spinach – it makes the dough healthier, a great way to eat your greens, also it 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.
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Galuska – Hungarian Dumplings

Galuska – Hungarian Dumplings

Nokedli or Galuska – Hungarian Dumplings, is a wonderful side dish. We usually serve it with Chicken Paprikás (Chicken Paprikash) or Beef Stew. However it’s a simple and so-so delicious dish, it takes a little longer to make than cooking pasta.
Servings 5 Servings of Galuska – Hungarian Dumplings
Author Anna @ Anna Can Do It!

Ingredients

  • 4 cups Flour
  • 2 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 floating on the surface for 2-3 minutes.
  • Drain them and serve them hot.

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Galuska - Hungarian Dumplings - Anna Can Do It!
© Anna Can Do It!

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Also, check these recipes out!

  1. Galuska – Hungarian Dumplings
  2. Cranberry Pumpkin Seed Muffins
  3. Pumpkin Parfait With Sesame Praline
  4. Strawberry Blueberry Cupcake
  5. Homemade Eclairs with Blackberry and Vanilla Filling
  6. Hungarian Fried Dough – Lángos
  7. Hungarian Cottage Cheese Noodles
  8. Perfect Oven Fried Chicken

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10 comments

Kaylie M November 3, 2017 - 4:57 PM

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!

Reply
Anna @ Anna Can Do It! November 3, 2017 - 8:39 PM

Kaylie, I love to see different versions too! Also, my grandmother makes her dumplings denser as well!

Reply
Twins as Lucky September 11, 2019 - 10:07 AM

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 🙂 )

Reply
Molnár-Papp Orsolya Anna September 11, 2019 - 4:56 PM

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

Reply
Joan December 28, 2019 - 5:22 PM

Anna, how about a photo of the maker or a source to buy?

Reply
Molnár-Papp Orsolya Anna January 3, 2020 - 6:41 PM

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

Reply
andrew January 29, 2020 - 7:08 AM

can you freeze left over galuska

Reply
Molnár-Papp Orsolya Anna February 1, 2020 - 8:20 AM

Hi Andrew! Personally I never froze galuska, but I don’t see why you couldn’t! – Love, Anna

Reply
Ted Russell April 22, 2020 - 3:33 AM

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.

Reply
Molnár-Papp Orsolya Anna April 22, 2020 - 7:50 AM

Hi Ted! That sounds amazing! Is your grandmother from around Central-Europe? – Love, Anna

Reply

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