Nockerl Soup Recipes

GRIESSNOCKERL - AUSTRIAN STYLE SEMOLINA DUMPLINGS

Steps:

• Beat the eggs and melted butter until foamy, stir in the semolina, season with salt, pepper and freshly grated nutmeg to taste. Mix well and let rest for 10 minutes.
• Form oval quenelles with the aid of 2 teaspoons, drop them into boiling water, don't overcrowd the pot, they will plump up.
• Cook for 10 - 15 minutes or until they rise to the surface.
• Remove from the heat, add one cup of cold water to the pot and let stand for another 10 minutes, by now they should have doubled in bulk.
• Drain and serve in broth, sprinkled with chives and grated nutmeg.
• Note: I always make one extra dumpling that can be cut open to check for doneness. If the sample dumpling is not soft inside, leave them a little longer. It should be soft but not mushy.

GRIESS NOCKERL SUPPE

Steps:

• 1. Beat eggs and melted butter, stir in semolina, season with salt & pepper & nutmeg to taste. I like to use fresh grated nutmeg & fresh grated pepper corns. Mix well and let stand for 10 minutes.
• 2. With the help of a soup spoon form small ovals and drop them in the boiling veggie broth. As the Nockerl will expand do not put to many of them in at once...as I did before and ended up with a "loaf" of Nockerl):
• 3. Boil for 10 to 15 minutes or until the Nockerl rise to the top. Serve with a bit of green on top!

NOCKERLN

Steps:

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

SALZBURGER NOCKERL

Steps:

• Preheat the oven to 350 degrees F. In a medium-sized mixing bowl, break the egg yolks up with a fork and stir in the vanilla and lemon peel. Sprinkle the flour over the yolk mixture.
• In another bowl, using a wire whisk or rotary or electric beater, beat the egg whites with a pinch of salt until they cling to the beater. Add the sugar and bet until the whites form stiff, unwavering peaks. With a rubber spatula, stir an overflowing tablespoon of the whites into the yolk-and-flour mixture, then reverse the process and fold the yolk mixture into the rest of the egg whites, using an over-under cutting motion instead of a mixing motion. Don't overfold.
• Generously butter an oval or oblong 8 by 10 inch baking dish attractive enough to serve from. Using the rubber spatula, make 3 mounds of the mixture in the dish. Bake the Nockerl in the middle of the oven 10 to 12 minutes, or until it is lightly brown on the outside but still soft on the inside. Sprinkle with confectioners' sugar and serve immediately.

HUNGARIAN NOCKERL

Steps:

• 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.

GERMAN DUMPLING SOUP (NOCKERL-/GRIESSKLOSSCHENSUPPE)

Steps:

• In a large pot, bring the stock to a rapid boil.
• Combine the farina, nutmeg, eggs, butter and salt in a large bowl and set aside for 1-2 minutes.
• Scoop up small spoonfuls of the batter and scrape them into the boiling stock.
• Stir occasionally to prevent the dumplings from sticking; they will float when they are done!
• NOTE: If your dumplings disintegrate when they hit the water, ensure that your stock is rapidly boiling; also, "pack" your batter together a bit before dunking it, and/or add another tablespoon or two of farina to your batter -- it may be too moist (again, allow the batter to rest 1-2 minutes before continuing).