Nockerl / Nokedli
nockerl · nokedli
Small soft egg dumplings dropped or scraped into boiling water, commonly served with paprika stews or butter.
About this dish
Small soft egg dumplings dropped or scraped into boiling water, commonly served with paprika stews or butter. The recipe here chooses one named variation from that wider tradition; household fillings, shapes and serving styles may differ.
Recipe
Austrian spoon-cut nockerl
- 300 g all-purpose flour
- 2 eggs
- 180-220 ml milk
- 1/2 tsp salt
- 30 g butter
- 1
Use 300 g all-purpose flour; 2 eggs; 180-220 ml milk and the listed remaining ingredients. Beat eggs with 180 ml milk and salt; stir in flour to make a thick, soft batter. Add remaining milk only if too stiff to spoon. Beat the egg and starting milk first, then draw in flour. The mixture should fall slowly from a spoon, not pour like thin crepe batter. Add the final milk in small amounts only if needed.
- 2
Bring a wide pot of salted water to a gentle boil. Dip a teaspoon in water, scoop small portions and slide them into the pot. Keep the water gently bubbling. Wet the spoon between portions and use small, similar scoops so the centers cook evenly; do not drop the whole batter in at once.
- 3
Cook in batches until floating, then 1-2 minutes more until cooked through. Lift out and drain. Cook in batches with room to rise. Floating starts the final cook; cut a sample for a tender, set center without wet raw batter. Lift with a slotted spoon and drain thoroughly.
- 4
Toss in melted butter and serve. Melt the measured butter gently without burning it, then toss the warm dumplings lightly so they do not break. Serve promptly before they firm up.
Note
This is plain Austrian nockerl suitable for goulash. The third workbook link is an image attachment page, not an independent recipe; the first two provide the technique.