Absolutely! Galuska (also known as Nokedli) are soft, pillowy Hungarian egg dumplings — a traditional side dish similar to German Spätzle. They’re perfect alongside goulash, paprikash, or even just tossed with butter and herbs.
🇭🇺 Galuska (Hungarian Dumplings)
Servings: 4
Prep Time: 10 minutes
Cook Time: 5–7 minutes
Ingredients:
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2 cups (250g) all-purpose flour
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2 large eggs
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½–¾ cup water
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1 tsp salt
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1 tbsp oil or melted butter (optional, for tossing)
Instructions:
1. Make the Dough:
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In a mixing bowl, combine flour and salt.
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Beat in the eggs.
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Gradually add water, mixing until you get a sticky, thick batter (not runny, but not stiff like bread dough). You want it to stretch slightly off a spoon.
💡 Tip: You can mix by hand or with a stand mixer using the dough hook for a few minutes to get a smooth, stretchy texture.
2. Boil Water:
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Bring a large pot of salted water to a rolling boil.
3. Shape the Dumplings:
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Use a galuska/nokedli maker (a sliding grater-like tool), a large-holed colander, or just a spoon.
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Drop or press small bits of dough into the boiling water.
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Work in batches to avoid overcrowding.
4. Cook:
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Boil for 2–3 minutes, or until the dumplings float to the top and are cooked through.
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Use a slotted spoon to remove them and transfer to a bowl.
5. Finish:
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Toss cooked galuska with a bit of butter, oil, or pan drippings to keep them from sticking.
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Serve warm as a side to paprikash, goulash, or stews.
📝 Optional Add-ins:
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Chopped parsley or dill for a fresh touch
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Sauteed onions or garlic for extra flavor
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Grated cheese for a simple, comforting meal
✅ Pro Tips:
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Don’t overcook — they’re best just tender.
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To make ahead: Cook, rinse in cold water, toss with oil, and reheat in a pan.
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Want fluffier dumplings? Add a touch of baking powder to the batter (½ tsp).