Hungarian Nockerl
- Ready In:
- 30mins
- Ingredients:
- 5
- Serves:
-
6
ingredients
- 3 cups flour
- 1 cup cold water
- 2 eggs
- 1⁄2 teaspoon salt
- butter
directions
- Add the water, eggs and salt to the flour in a large bowl.
- Mix well.
- Cover the bowl with a terry cloth towel until you are ready to use.
- Fill a large pot with water and add salt to taste.
- Bring to boil.
- Wet a wooden cutting board and put 1/3 of the dough on it.
- Using a sharp knofe, flick 1 inch strips into the water.
- Stir the pot occasionally and keep the water at a simmer.
- Cook for 5-10 minutes after the last batch is added.
- Drain and rinse with water.
- Melt 2 tablespoons of butter and add with the nockerl to a dish and keep in a low, warm oven until ready to serve.
- Serve with Chicken Paprikash, Stuffed Cabbage or braised meat dishes.
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Reviews
-
Inconsistent recipe -- try at a very big risk. One cup of water is way too much. This recipe uses way too much water and the cutting into water technique is for making spaetzle (which is pretty much similar to nockerl except the main difference being in how its formed). The recipe poster may be Hungarian American, but this recipe isn't Hungarian and doesn't work consistently.
RECIPE SUBMITTED BY
Hungarian Gypsy
Lake in the Hills, IL