Hungarian Chicken Paprikash with Nokedli (Hungarian Dumplings)

 In a bowl, combine the flour, eggs, salt, and enough water to make a thick, sticky batter.

Bring a large pot of salted water to a boil. Using a spaetzle maker or a colander with large holes, drop small portions of batter into the boiling water.

Cook for 2–3 minutes, or until the dumplings float to the surface. Drain well.

5. Assemble and serve

Divide the warm nokedli dumplings among serving bowls. Spoon the creamy chicken paprikash over the top, making sure each portion gets plenty of paprika sauce.

Garnish with freshly chopped parsley and a little extra sweet Hungarian paprika.

Serving Suggestions

Serve hot with a spoonful of sour cream on top.

Add a side of fresh cucumber salad or pickled vegetables.

Sprinkle with fresh parsley for extra color and flavor.

Recipe Details

Preparation: 20 minutes

Cooking: 30 minutes

Serving

s: 3–4 people