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

FAQs

What is the difference between Nokedli and Galuska? ›

What is the difference between Nokedli and Galuska? There is no difference between the two – they are both Hungarian dumplings.

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.

In everyday language usage, the two names refer to the same product made from the same dough and are interchangeable. There is no clear distinction between how the two names are used, and usage varies from region to region (for example, in Alsace, knöple are typically larger than spätzle).

While also a dumpling, I consider it pasta, and I use them that way. The difference, though, is that Spaetzle is super easy to make. They are great because you can have something that has the flavors of fresh pasta, and it is so quick to make. Not only are they easy to make, but they are also versatile.

Instead, we're focusing on three different subcategories within the Chinese culinary canon: Chinese dumplings, wontons, and baozi. Although all three of these fit within that culinary definition, we're setting them apart from each other due to their different preparation methods.

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.

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.

Nutrition (per dumpling)

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

What is a type of Austrian or German dumpling? ›

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.

Kluski — The name kluski, which we use for straight, thick egg noodles, is simply the Polish word for "noodle." These are especially good in soup or served as a side dish simply dressed with butter and parsley. Spaetzle — This homemade German noodle can be found in dry form, but it's easy to cook fresh with your meal.

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.