You can’t possibly make a traditional Hungarian dish without serving them with some tender, creamy Hungarian dumplings as well, so why not go the little extra effort and make them yourself?
Hungarian dumplings aren’t exactly a uniform, consistent recipe across all of Hungary like pasta might be in Italy. Sour cream seems an inevitable ingredient addition for anything that comes out of Hungary or Ukraine, but it is actually a fairly controversial decision when it comes to making traditional dumplings.
Just like how the cuisine of the north and south of Italy differ wildly, so too do the dumpling preferences across Hungary. This recipe utilizes only sour cream and eggs mixed with flour to form the dumplings, something that many people might argue is somehow sacrilegious but makes complete sense for the recipes from a region that borders Ukraine.
This recipe uses a simple egg and sour cream mix to make tender, fall-apart dumplings that give a tasty bite to any Hungarian/Ukrainian dish you might serve this with.
Hungarian Dumplings Ingredients
Don’t forget to read the recipe card at the very bottom for the exact amounts needed to make this.
- sour cream
- Salt & pepper
How to Make Hungarian Dumplings
- Combine the eggs, sour cream, and seasonings in a medium bowl with a whisk
- Once completely mixed together, add in the flour slowly, a bit at a time
- Continue adding flour until the batter is the consistency of a thick pancake batter
- Bring a pot of salted water to boil
- Once boiling, drop in a teaspoon-sized a dollop of batter at a time into the water
- Boil the dumplings for about 7 minutes or until cooked to your taste
- Drain thoroughly, then add back to the saucepan, along with the butter
- Melt the butter with the dumplings, coating them liberally, and season generously
- Serve with something filled with paprika and saucy
Why Does This Recipe Only Use Sour Cream for Liquid?
A more boring variation might use a lot more eggs and flour, making something a bit more similar to pasta dough, and cook them by cutting the dough into thin strands in boiling water.
This method is a lot more like a German spaetzle and is a perfectly delicious accompaniment for all sorts of meals.
However, the sour cream in this recipe gives everything a really tender and delicious tang that makes them really tasty just eaten on their own with butter.
For best results, of course, you should serve them with something that comes with a lot of sauce and, ideally, plenty of paprika as well.
What to Serve These Dumplings With
These dumplings are definitely designed to be served alongside a traditional Hungarian goulash or a chicken Paprikash but don’t feel limited. My Grandma used to drop the longer, thinner type dumplings into her chicken soup instead of noodles, but you want them thicker for goulash, like a crock pot dumpling.
These dumplings could be used in place of rice, pasta, or bread for practically any recipe. Combined with some parmesan, butter, and black pepper and you have the makings of a weird, fusion cacao e Pepe.
Or, you could serve them with a Mornay sauce and end up with an Eastern European mac & cheese.
Enjoy these Hungarian dumplings however you like, but just make sure you remember to season them thoroughly – if you forget to add salt to these dumplings, you will realize it pretty quick!
Looking for more tasty Pasta recipes? Try these out:
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- Prep Time
- 10 minutes
- Cook Time
- 5 minutes
- dinner recipes
- 4 People
- Karlynn Johnston
- 2 large eggs
- 1 tablespoon sour cream
- 3/4 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tbsp butter
- Combine the eggs, sour cream and seasonings in a medium bowl using a whisk.
- Continue whisking until the mixture is starting to form gentle ribbons on the whisk and everything is incorporated.
- While continuing to whisk, add in the flour slowly, adding more or less as needed.
- Continue to add it until the consistency is like an especially thick and gloopy pancake batter.
- Bring a pot of salted water to boil in a medium saucepan.
- Dip a tablespoon into the boiling water to heat it up and coat it, and then scrape a tablespoon full of batter into the hot spoon, then drop the mixture into the boiling water, using another spoon to scrape it off. Continue until the batter is done.
- Cook the dumplings in the water until they are done to your liking, at least 5 minutes, but up to 10 depending on how chewy you want them.
- Once the entire batch is cooked, drain them thoroughly and add back into the still warm saucepan.
- Add in about a tablespoon of butter and melt it, coating the dumplings evenly, seasoning them liberally with more salt and pepper.
- Serve the dumplings as part of a traditional Hungarian dish, like goulash.
- You can make these in any size or shape you want. My Grandma would make teeny, tiny dumpling noodles for soup, closer to spaetzle size, but larger ones are nicer for a goulash. Just cook them according to size!
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.