Hungarian Dumplings (Nokedli Recipe) | A Well-Seasoned Kitchen® (2024)

FAQs

What is the difference between nokedli and galuska? ›

Hungarian Nokedli (sometimes called Galuska) are small Central European dumplings that are closely related to German Spätzle. These miniature dumplings come together from simple ingredients, and are basically a free-form egg noodle. That's probably how American-style Paprika Chicken came to be served with egg noodles.

Spätzle ([ˈʃpɛtslə]), or nokedli in Hungarian, are a type of Central European egg noodles typically served as a side for meat dishes with sauce.

Nokedli is a traditional Hungarian dish consisting of boiled dumplings consisting of flour, water, salt, and eggs, that are sometimes enhanced with thyme and whole milk. They are similar in ingredients, flavor, and preparation to spaetzle and can be made with a spaetzle maker.

How to Serve Nokedli. Serve nokedli with traditional Hungarian dishes or serve them with any dish you would serve with pasta or noodles. Top the nokedli with a hearty Bolognese sauce or serve the little dumplings with Swedish meatballs or Salisbury steaks.

The difference lies in their shape. Whereas spaetzle noodles are usually longer and thinner, knoepfle means 'little knot/ button. ' It refers to a shorter, rounder variety of the noodle, often made using a sliding spaetzle maker, which transfers 'droplets' of dough rather than long noodles into the boiling water.

Somewhere between a noodle and a dumpling, spaetzle is a perfect springy, chewy carb to soak up meaty ragus or to bathe in soft egg yolks.

wheat flour. Type 405 wheat flour is probably the most widely used today for spätzle. Type 405 indicates how high the degree of milling and the content of minerals such as magnesium or potassium. 405 indicates that approximately 405 milligrams of minerals are contained in 100 grams of flour.

Meaning of spaetzle in English

a food, originally from Germany, that is similar to pasta, made with eggs, flour, and milk, and formed into small round or long shapes before being boiled and sometimes fried: Spaetzle may be browned in a little butter before serving.

Some families hide a coin inside one or more of the jiaozi, so someone may bite into something hard and discover a gold or silver coin inside their dumpling. Whoever finds the dumpling with the coin has good luck and will be lucky in the upcoming year.

Dan Jiao (蛋饺) Dan jiao, which translates to “egg dumpling,” are unique types of Chinese dumplings where the filling is wrapped by beaten eggs instead of a flour-based wrapper. This gives it a delicate and fluffy texture, making it a popular choice for breakfast or a light snack.

What side to eat with dumplings? ›

The best side dishes to serve with Asian dumplings (East Asia) are ramen, tomato and egg stir fry, fried greens, chilli miso steamed aubergine, pork belly fried rice, cucumber salad (Oi Muchim), tahini miso noodles, and claypot tofu.

Nutrition (per dumpling)

Calories 159, Protein 3g, Carbohydrates 31g, Fat 3g, Fibre 1g, Sodium 105mg.

Germknödel ([ˈɡɛɐ̯mˌknøːdl̩] in Austrian German) is a fluffy yeast dough dumpling (knödel), filled with spiced plum jam and served with melted butter and a mix of poppy seeds and sugar on top. It is occasionally – even though less traditional – served with vanilla cream sauce instead.

The amount of eggs being used to make kluski noodles and egg noodles is not the only difference between the two of them. While kluski noodles need more eggs to make the dough, they do not require any water. Egg noodles, pasta, and kluski come in all sorts of shapes and sizes.

A variant known as "chicken and pastry" or simply "chicken pastry" features wide, flat noodles rolled from biscuit dough. Where such a distinction is made, it is sometimes considered a different dish from "chicken and dumplings", which is known for small balls of dough rather than flat strips.

Knoepfle is the “button-shaped” equivalent to spaetzle. I equate it with Switzerland, because my dad is Swiss and we always explained it by calling knoepfle a “swiss noodle.” I think that Knoepfle originated in Germany and, from my research, I learned in Switzerland it is spelled Chnoepfli.