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.

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.

I would say Spätzle is closer to pasta than a dumpling - it's a dough similar to pasta (eggs, flour, water, salt). For me, the main difference between pasta and dumplings is that pasta is cooked in water and sauce is added later, while dumplings are often cooked and served in the broth which flavours them.

Knoepfle is the Swiss version of Spaetzle, an drop noodle made of an egg noodle dough. It's our family tradition and they are the best holiday side dish recipe. It's kind of a labor of love but it's worth every second!

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.

Pierogi (Eastern European filled dumplings)

Pierogi or pierogies are filled dumplings, made by wrapping unleavened dough around a filling, and occasionally flavored with a savory or sweet garnish, finally cooked in boiling water. Pierogi or their varieties are associated with the cuisines of Central, Eastern and Southeastern Europe.

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.

What are fluffy dumplings called? ›

While baozi is often filled with pork, it can be stuffed with anything. In fact, these fluffy dumplings would be fantastic with some chocolate or mushrooms inside, but, of course, not together.

They're good steaming hot just out of the boiling pot, they're good cold, eaten standing in front of the fridge. Between the filling and the wrapper, a dumpling covers at least three food groups.

Cooks often recommend that diners consume the soup dumpling in one bite to fully appreciate the combined taste of the thin flour wrapper, meat filling, and broth. Since the Chinese eat most food with chopsticks, some diners assume that this is also the correct way to eat a soup dumpling.

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.

Czech bread dumplings (knedlíky)