Comments on: Nokedli (Hungarian Dumplings for Paprikash)

By: Lee Clayton Roper

Lee Clayton Roper — Tue, 12 Aug 2025 21:27:18 +0000

In reply to Christina. Thank you, Christina!

By: Christina

Christina — Tue, 12 Aug 2025 18:13:56 +0000

Fantastic. Just like my grandma used to make. ??

By: Lee Roper

Lee Roper — Sun, 24 Dec 2023 16:39:24 +0000

In reply to Liz Maythenyi. I'm happy to hear you enjoyed our recipe and found our tips helpful!

By: Liz Maythenyi

Liz Maythenyi — Sun, 24 Dec 2023 00:55:28 +0000

In reply to George Agius. This type of noodle is best with a very flavorful stew. But I believe my Swiss ancestors may have eaten them simply buttered, alongside chops or a roast. :-)

By: Liz Maythenyi

Liz Maythenyi — Sun, 24 Dec 2023 00:52:55 +0000

Delicious, your tips were SO helpful in aiding me to adapt what I remember from growing up, into my modern kitchen routine. I made 6 batches! Thank you

By: Lee Roper

Lee Roper — Tue, 05 Dec 2023 14:42:53 +0000

In reply to George Agius. I serve it just like you would serve pasta. The recipe calls for tossing it with a bit of oil; you could use butter instead. My favorite way to serve it is with Chicken Paprikash.

By: George Agius

George Agius — Tue, 05 Dec 2023 12:12:42 +0000

What do you mix it with sauce, butter, gravy?. Thank you, George

By: Lee Roper

Lee Roper — Mon, 14 Nov 2022 15:38:19 +0000

In reply to Virginia. Thanks for the feedback. I guess they taught us the new version in our class!

By: Virginia

Virginia — Mon, 07 Nov 2022 22:45:47 +0000

One mistake I found, you have to use cake & pastry flour…It’s a must for authentic old country Hungarian Galuska.

By: Lee Roper

Lee Roper — Sat, 05 Nov 2022 19:25:44 +0000

In reply to James Hevezi. Clever! I'll have to try that method. Thanks for sharing!