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These egg dumplings were a favorite among Jews in Austria and Hungary, and are eaten wherever Jews from these countries are living.
Calories: 354


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


  • Place the eggs and the water in a bowl. Add the salt and beat well.
  • Stir in the flour and baking powder, and beat until smooth.
  • Drop teaspoons of the mixture into boiling, salted water or soup.
  • Cook until the nockerl rise to the surface, then remove them immediately with a slotted spoon.
  • Serve with a hearty stew, such as a goulash.
Calories: 354 kcal
Carbohydrates: 49 g
Protein: 18 g
Fat: 9g
Saturated Fat: 3 g
Trans Fat: 1 g
Cholesterol: 327 mg
Sodium: 2670 mg
Potassium: 189 mg
Fiber: 2 g
Sugar: 1 g
Vitamin A: 475 IU
Calcium: 181 mg
Iron: 5 mg
Cuisine Jewish
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