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Total Time
10 mins
15 mins

Delicate little dumplings meant to be served with goulash and paprikash.

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  • 14 cup butter
  • 1 egg, lightly beaten
  • 6 tablespoons milk
  • 12 teaspoon salt
  • 1 cup silted flour
  • 4 quarts well salted water, for boiling


  1. Cream the butter until light.
  2. Mix egg with milk and salt.
  3. Alternate adding flour and milk mixtures to the butter, beating well with each addition.
  4. Bring the water to a boil and drop the batter in 1/2 tsp at a time.
  5. Wet the spoon each time you do a new one so it'll slip off easily.
  6. Cook a few at a time uncovered for 4-5 minutes.
  7. Do not have the nockerln more than one layer deep at any time.
  8. Lift the cooked nockerln from the pot with a slotted spoon and keep warm while the rest are being cooked.