By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
279 cal · 25 min
Nokedli
Recipe GLPR5242aabab7759a
Nokedli is a traditional Eastern European pasta-like dumpling made from a simple dough of flour, eggs, and salt. These soft, tender egg noodles are boiled until they float to the surface and finish cooking. They are commonly served as a hearty main course, either tossed with butter and seasonings or alongside rich sauces. The delicate texture and mild flavor make them a versatile accompaniment to stews, goulash, or creamy dishes.
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Ingredients
4 cups All-purpose flour
Coarse salt
4 Large eggs
½ teaspoon Olive oil
2 tablespoons Unsalted butter, room temperature
Directions
Pour the flour into a large mixing bowl and create a well in the center. Crack the eggs into the well, add the olive oil and a pinch of coarse salt.
Using a fork or your fingertips, gently mix the eggs and oil together, then gradually incorporate the flour from the sides of the well. Continue mixing until a soft, sticky dough forms. Do not overwork the dough.
Bring a large pot of salted water to a rolling boil over high heat.
Working in batches, use a wet spoon or nokedli maker to drop small portions of dough directly into the boiling water. Each dumpling should be roughly walnut-sized.
As the dumplings cook, they will initially sink. Once they float to the surface, let them simmer for another 1 to 2 minutes until they are tender and cooked through.
Remove the cooked nokedli with a slotted spoon and transfer them to a bowl. Toss gently with the room-temperature butter and a sprinkle of coarse salt to taste.
Serve warm as a main course or alongside stews and sauces.
Comments
Nokedli is a Hungarian egg-and-flour dumpling that delivers a lot of comfort for minimal cost—flour, eggs, butter, and salt run under $1.50 per serving at any Charlotte grocer. Every ingredient is a staple at Harris Teeter, Food Lion, Publix, Walmart, ALDI, and Kroger, so no special trips required. The stated 25 minutes is generous; you're realistically looking at 15 minutes of active work (mixing dough, boiling water, cooking) plus 10 minutes resting, which is honest enough. It's genuinely family-friendly—mild, not fussy, needs just a pot of boiling salted water and a wooden spoon to push dough through a colander, though it does demand attention while cooking to avoid gumminess. Leftovers are problematic; nokedli dries out or turns gluey in the fridge and is strictly a same-night dish.
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