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
Instructions
- 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