Galuska Recipe

August 26, 2012

Nokedli or Spaetzle

These little dumplings are simple to make once you get the hang of it. Galuska are the preferred accompaniment for pörkölt and paprikás, and are also often served with eggs and lettuce for a super-simple lunch at the étkezde. You’ll save yourself lots of trouble (and elbow grease) if you have a decent a spaetzle plane (an instrument with small holes through which you push the batter through, directly into the water), which you can buy at any kitchen supply store in Hungary or at the markets. But they can also be made by simply tearing pieces of the dough and dropping them into the hot water. The amount of water required for the dough will vary according to the type of flour you use and the size of the eggs. Start with a half-cup and slowly keep adding until the batter is elastic, and not too sticky to work with. Also: you might want to double the recipe, since half of these little dumplings always seem to disappear by the time the meal is ready.


435 g (3 cups) flour
2 tsp. salt
2 eggs
240 ml (1 cup)  water, plus more as needed (up to about 2 cups/480 ml)
Lard, melted (optional)



With a wooden spoon, mix the flour and salt. Make a well in the center.

In a separate bowl, lightly beat the egg and the water and then add to the flour mixture. Mix until just blended. Overworking the batter will make the dumplings rubbery.

Cover and let the mixture rest for at least 10 minutes, until bubbles begin to appear on the surface. Bring a large pot of salted water to a boil.

Push the batter through a spaetzle plane propped on the pot, or use a spoon to tear off pieces of the batter and drop them into the water.

The dumplings are ready when they rise to the top of the water. Remove them with a slotted spoon and, if desired, toss with the melted lard.

Makes: 4 side-dish servings

More Hungarian Recipes to come!

Tags: , , , , ,

Comment via Facebook

12 Responses to Galuska Recipe

  1. Susan Mashinchi on August 29, 2012 at 7:46 pm

    Looking forward to trying this

  2. Susan Stone on May 14, 2013 at 1:27 am

    I grew up on Hungarian food, because my father, who emigrated to the US in 1913 was born in what was at the time Hungary. I was taught to make these in a soup plate (with a rim), mixing with a fork, scrape the dough over to the edge of the plate, and cut off little chunks with a knife dipped regularly in the boiling water or gravy. This is the first time I’ve ever seen this recipe written out with proportions. I’ve always done it by feel and how the dough looks. Thank you for posting this.

    • margaret on February 28, 2014 at 2:43 am

      Susan Stone – I am with you – I grew up making the Nokedli without as recipe and using the plate to hold the mixture and dipping a knife or fork into the boiling water to create the little dumplings. Thanks for the memory.

      • Sue Gardner on February 28, 2014 at 6:56 pm

        My Nun,immigrated to America from Hungary, taught her daughter-in-law My Gram, these recipes who taught my mom and me. I was so glad to find a written recipe for Nokedli. Like you it was by feel and mixture was held on a plate scraped off with fork or spoon into boiling water until done. Thanks for posting enjoying the memories.

        • Diane Kovacs Morin on January 18, 2015 at 6:29 pm

          Found this through an NPR article on United Noshes. 3 of 4 grandparents immigrated from Hungary and the fourth was first generation. Every holiday was either stuffed cabbage or chicken paprikas. But my favorite was krumpli galuska with either cottage cheese or fried cabbage. I learned to make it with grated raw potatoes and drop off a plate like nokedli. But have never found a recipe like it.

  3. Bob on July 5, 2013 at 1:58 pm

    We typically served this 2 ways. Mom would Nughmama would divide the dumplings in 2 large bowls. In one would be fried cabbage & bacon. And the other cottage cheese & bacon. I usually ate some of each. My mouth is watering as I type.
    Know what I’ll be doing this weekend.

  4. Carol on January 20, 2014 at 3:55 am

    I make this to serve with chicken paprikash,the most wonderful dish of Hungary.

  5. Ginger on February 25, 2014 at 8:20 pm

    I am so excited to find this recipe. I’ve been dying to get my hands on these babies since I got back from Budapest! Now I just need to figure out how soon I can make these.

  6. […] The texture of a thick, dense, delicious pasta on the scale of rice. Pure genius. Get a recipe [ here […]

  7. […] The texture of a thick, dense, delicious pasta on the scale of rice. Pure genius. Get a recipe [ here […]

  8. debra on September 27, 2014 at 3:40 am

    Can’t wait to make these. Also of Hungarian descent and truly miss my mom’s hungarian cooking.

  9. Elizabeth Lengyel on October 31, 2015 at 11:43 pm

    My mom used to make these all the time and I am in the process of making them tonight with chicken paprikash. My brother says he misses this so I’m going to surprise him with it. They just came back from a cruise to Hungary and brought me some Hungarian paprika. Yummy.

Leave a Reply

Your email address will not be published. Required fields are marked *

Connect With Us

Subscribe via RSS

The Tip Jar

Got any food or drink tips? Just want to say hello? We'd love to hear from you!
Get the Budapest Insider's Guide for your iPhone, iPad, or Android