Hungarian Nockerl

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“Hungarian noodle dish served with braised meats and paprikash dishes. I come from a long line of Hungarian's and am a first generation Hungarian-American. We call it Nockerl and many Hungarian cookbooks call it by this name. Get over it.”

Ingredients Nutrition


  1. Add the water, eggs and salt to the flour in a large bowl.
  2. Mix well.
  3. Cover the bowl with a terry cloth towel until you are ready to use.
  4. Fill a large pot with water and add salt to taste.
  5. Bring to boil.
  6. Wet a wooden cutting board and put 1/3 of the dough on it.
  7. Using a sharp knofe, flick 1 inch strips into the water.
  8. Stir the pot occasionally and keep the water at a simmer.
  9. Cook for 5-10 minutes after the last batch is added.
  10. Drain and rinse with water.
  11. Melt 2 tablespoons of butter and add with the nockerl to a dish and keep in a low, warm oven until ready to serve.
  12. Serve with Chicken Paprikash, Stuffed Cabbage or braised meat dishes.

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