Nockerl recipe
information
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
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.
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.
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
