Hungarian Dumplings

Name: Hungarian Dumplings (Galuska (nokedli))
Cuisine: Hungarian
Ingredients: 2 eggs; about 300 g/11 oz/2⅔ cups plain (all-purpose) flour; 45 ml/3 tbsp finely chopped fresh mixed herbs, such as parsley, tarragon, thyme and rosemary; 45 ml/3 tbsp finely chopped fresh mixed herbs, such as parsley, tarragon, thyme and rosemary; 45 ml/3 tbsp finely chopped fresh mixed herbs, such as parsley, tarragon, thyme and rosemary; 45 ml/3 tbsp finely chopped fresh mixed herbs, such as parsley, tarragon, thyme and rosemary; 45 ml/3 tbsp finely chopped fresh mixed herbs, such as parsley, tarragon, thyme and rosemary; 200 g/7 oz bacon, cubed finely; 30 ml/2 tbsp vegetable oil; salt; melted butter, to serve

Galuska (nokedli)

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Food & Cooking of Hungary

By Silvena Rowe

Published 2012

About

The most famous dumplings in Hungary, galuska are a traditional accompaniment to all porkölt dishes (the national paprika stew). Galuska are also commonly offered when serving goulash and soups. They can be made from different kinds of dough and are always small. One of the most memorable galuska taste experiences is served at the world-famous Gundel restaurant in Budapest.

Ingredients

Europe
Hungary
Side dish
Lunch
Stew
Low carb
High protein

Ingredients

Method