Hungarian Spaetzle Recipe (Homemade Egg Dumplings)

Fill a large pot with plenty of water and bring it to a rolling boil. Add 1–2 teaspoons of salt so the dumplings are seasoned as they cook.

In a bowl, combine the flour and salt. Add the eggs, then pour in the water gradually while whisking. You want a thick, pourable batter that slowly drops off a spoon.

Let the batter sit for 5 minutes so the flour hydrates and the texture smooths out. If it feels too stiff, loosen with 1–2 tablespoons water.

Press the batter through a spaetzle maker, a colander, or a large-hole strainer directly into the boiling water. If needed, scrape small pieces off with a wet knife.

Once the spaetzle float to the surface, cook for 1–2 minutes more. Don’t overcook; they can turn too soft.

Scoop out with a slotted spoon and drain well. Serve right away, or rinse briefly with a little water to reduce sticking.