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Nockerl

These egg dumplings were a favorite among Jews in Austria and Hungary, and are eaten wherever Jews from these countries are living.

ingredients

2 eggs
1/2 cup water
1 teaspoon salt
1/2 cup all-purpose flour
1/2 teaspoon baking powder

method

1. Place the eggs and the water in a bowl. Add the salt and beat well.

2. Stir in the flour and baking powder, and beat until smooth.

3. Drop teaspoons of the mixture into boiling, salted water or soup.

4. Cook until the nockerl rise to the surface, then remove them immediately with a slotted spoon.

5. Serve with a hearty stew, such as a goulash.

What did you think?

8 people have helped to review this recipe. Thankyou!

Needs adjustment
posted by funkzy @ 04:51AM, 1/31/11
This ends up a runny gloop. It would simply mix with the water and form a layer on top. I ended up dumping in another half or full cup of flour to thicken it, so when I put it into the boiling water it would form a solid shape.
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