Chicken Paprikash Side Dishes: Nokedli and More

Chicken paprikash is a Hungarian-style chicken stew simmered with paprika and finished with a creamy sauce, and it is especially good with a side that can catch every bit of gravy. Tender nokedli—small Hungarian egg dumplings—are a classic partner; this simple recipe also comes with ideas for salads, potatoes, and other sides to round out the meal.

Ingredients

1½ cups (190 g) all-purpose flour
2 large eggs (about 100 g without shells)
½ cup (120 ml) water, plus 1–2 tablespoons (15–30 ml) more if needed
½ teaspoon (3 g) fine salt
2 tablespoons (28 g) unsalted butter
1 tablespoon (4 g) finely chopped fresh parsley, optional
Salt, about 1 tablespoon (15 g), for the pasta water

Instructions

Set up the pot and tools. Bring a large pot of water to a steady boil while you make the batter. Add the measured tablespoon of salt. Set a colander or slotted spoon beside the stove, and have a large bowl ready for the cooked dumplings. A nokedli maker or spaetzle press is convenient, but a wide-holed colander or sturdy grater can work too.
Mix the batter. Put the flour and fine salt in a medium bowl. In a second bowl, whisk the eggs with the water, then pour the mixture into the flour. Stir with a wooden spoon until a thick, sticky batter forms and no dry pockets of flour remain. It should fall from the spoon slowly, rather than pour like pancake batter. If it is too stiff to press through your chosen tool, mix in water 1 tablespoon (15 ml) at a time. Avoid adding a lot of extra flour: a loose, sticky batter makes softer dumplings.
Prepare the butter. Melt the butter in a large skillet over low heat, then turn off the burner. The skillet should be large enough to hold the cooked nokedli without crowding. Keeping it ready means you can coat each batch promptly and prevent the dumplings from sticking together.
Shape the first batch. Work with about one-third of the batter at a time so the pot stays at a boil. Hold a spaetzle press or nokedli maker over the water and push the batter through. If using a colander, spoon the batter into it and press it through the holes with the back of a spoon, taking care to keep your hands clear of the boiling water. The dumplings should be small and irregular, roughly ½ to ¾ inch (1–2 cm) long.
Boil until cooked through. Stir gently once so the dumplings do not settle into a clump. They usually float after about 1–2 minutes; continue cooking for another 1–2 minutes, then lift one out and cut it open. It should be set all the way through, with no wet batter in the center. Egg-containing dishes should reach the USDA FSIS safe minimum internal temperature of 160°F (71°C); check a large dumpling with a food thermometer when needed. Transfer the finished batch to the colander to drain, then add it to the buttered skillet. Repeat with the remaining batter, allowing the water to return to a boil between batches.
Finish and serve. Toss the drained dumplings gently in the melted butter. Taste and add a little salt if needed, then scatter over parsley if using. Serve hot, ideally as soon as the chicken paprikash is ready, so the dumplings stay tender and do not dry out.

Tips

Choose the right batter consistency. Flour absorbs liquid differently depending on how it is measured and stored. Start with the stated amount of water, then add a spoonful at a time only if the batter will not pass through your tool. If it runs through too quickly, stir in a tablespoon of flour. Aim for thick and sticky, not firm like kneaded pasta dough.
Keep the water at a gentle, steady boil. A violent boil can break up small dumplings, while water that has stopped boiling may leave them heavy and unevenly cooked. Cook in several small batches rather than filling the pot all at once; the water needs room to circulate.
Use a safe tool setup. Rest the press or colander securely over the pot before adding batter, and use a spoon or scraper to push it through. Avoid holding a small handheld grater directly over the steam with your fingers close to the holes. A spaetzle press is useful if you make these dumplings often, but it is not essential.
Season the water and finish with butter. Salt in the cooking water gives the dumplings flavor from the inside. Butter keeps them separate and adds a mild richness that works with the paprika sauce. If the finished dish will sit briefly, reserve a spoonful of pasta water to loosen it before serving rather than adding extra butter automatically.

Serving Suggestions

Nokedli are a particularly natural match for chicken paprikash because their soft, uneven surfaces hold onto the paprika-and-sour-cream sauce. Spoon the chicken and sauce beside or over a mound of dumplings, making sure each plate gets enough sauce. Keep the dumplings as a side rather than stirring them into the whole pot if you expect leftovers; that makes it easier to store and reheat each part without the dumplings soaking up all the gravy.

A crisp, lightly dressed vegetable side balances the stew’s creamy texture. Thinly sliced cucumber with a splash of vinegar, a pinch of salt, and fresh dill is a familiar Hungarian-style direction. A green salad with a sharp vinaigrette, shaved radishes, or simply dressed shredded cabbage also brings freshness without competing with the paprika. If serving cucumber salad, salt the slices first and drain off excess liquid so the dressing stays bright rather than watery.

For a fuller table, add a cooked green vegetable such as green beans, peas, or wilted spinach. These need little more than butter or a squeeze of lemon. If you would rather skip dumplings, boiled or mashed potatoes, buttered egg noodles, or plain rice can all take up the sauce. Choose one substantial starch, not several, and add a vegetable or salad for contrast. A slice of crusty bread is useful for wiping the plate, though it is usually an extra rather than a necessary second starch.

Variations

Make the dumplings with a spaetzle press. A press gives you fairly even pieces, but traditional home nokedli are often irregular. If using a colander, choose holes large enough for short dumplings and press the batter through in batches. Very small holes make tiny pieces that can overcook before the next batch is shaped.

Use a little oil instead of butter. For a dairy-free finish, toss the drained dumplings with 1–2 tablespoons (15–30 ml) of neutral oil or olive oil. The texture will remain tender, but the flavor will be less buttery. Check that the chicken paprikash itself is also made without dairy if you are serving someone avoiding it.

Add herbs at the end. Parsley is optional; chopped dill or chives can be used in its place for a different fresh note. Keep the amount modest so the herbs do not mask the paprika sauce. For a richer finish, a small spoonful of butter can be added just before serving, but it is not necessary if the dumplings are already lightly coated.

Choose another traditional-style accompaniment. Nokedli are one popular partner for paprikash, but family and regional preferences vary. Some cooks serve potatoes, rice, or another kind of noodle. If making a different starch, keep it simply seasoned so it can support the sauce instead of competing with it.

Storage and Reheating

For food safety, refrigerate cooked nokedli within 2 hours of cooking. Store them in a shallow, covered container for 3–4 days. If possible, keep the dumplings separate from the chicken paprikash so they do not absorb the sauce and become overly soft. Cool them promptly, and do not leave the serving bowl at room temperature while the meal stretches on.

Reheat a portion in a skillet over medium-low heat with 1–2 teaspoons of water or broth, stirring gently until steaming hot. You can also microwave them in a covered microwave-safe dish, stirring partway through. Leftovers should reach 165°F (74°C); check with a food thermometer, especially when reheating a larger portion. Add a small pat of butter after reheating if the dumplings seem dry. Avoid repeated heating and cooling: warm only the amount you plan to eat.

Cooked nokedli can be frozen, though their texture may soften slightly after thawing. Freeze them in a single layer until firm, then transfer to a freezer-safe container for up to 2 months for best quality. Thaw overnight in the refrigerator and reheat to 165°F (74°C). Do not freeze them in a large block coated in sauce if you want the dumplings to stay distinct.

Frequently Asked Questions

What is the best side dish for chicken paprikash?
Nokedli are a classic choice because they are soft, quick to cook, and excellent at holding the creamy paprika sauce. Buttered egg noodles, boiled potatoes, and rice are practical alternatives. Add a crisp salad or green vegetable if you want a lighter contrast.

Are nokedli the same as spaetzle?
They are closely related small egg dumplings, and the names and exact methods vary by region and household. Hungarian nokedli are often irregular and made by pressing batter into boiling water. A spaetzle press works well for shaping them, so the tools and results overlap.

Can I make the batter ahead?
It is best to mix and cook the batter shortly before serving. Once it sits, flour continues to absorb liquid and the batter can thicken, making it harder to press and producing denser dumplings. If you need to get ahead, cook the nokedli earlier in the day, refrigerate them promptly, and reheat them just before dinner.

Why did my dumplings turn out tough?
Overmixing can develop the flour’s gluten and make the dumplings chewy, while too much flour can make them dense. Stir only until the batter is combined, and add extra water gradually if it is too stiff to press. Also avoid boiling them for much longer than needed once they are cooked through.

Can I make nokedli without a special press?
Yes. A colander with suitably large holes or a wide-holed grater can work; press small portions of batter through with the back of a spoon. Use a stable setup and keep your hands away from the boiling water. If the tool’s holes are very small, choose another method or expect smaller dumplings that cook faster.

What can I serve if I do not want dumplings?
Serve chicken paprikash with mashed or boiled potatoes, buttered egg noodles, or plain rice. For a meal with more contrast, pair any one of those with cucumber salad, cabbage, or a simple green vegetable. The best choice is a mild starch that lets the paprika sauce remain the main flavor.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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