Nockerl Soup Food

AUSTRIAN-STYLE GNOCCHI - NOCKERL

Steps:

• In a medium bowl, whisk eggs, milk, and salt with a hand whisk or fork. Add flour and stir well with a cooking spoon. You kind of have to beat the batter to get a lump-free and stiff batter.
• Bring a large pot filled with salted water to a boil.
• Dip the spoon into the gentle boiling water first, to keep the batter from sticking to the spoon.
• Using the side of a small spoon (dessert spoon), drop a small amount of batter - not more than ½ teaspoon - into the boiling water. Dipping the spoon into the hot water will remove the batter from the spoon.
• Drop in the dumplings one by one, until the batter is used up. Proceed quickly to prevent the first dumplings in the cooking water from overcooking and getting too soft. Note: If you proceed rather slowly, you can cook the drop dumplings in two (or more) batches and remove the batches from the water with a slotted spoon. I would also advice to work in batches if you are doubling the recipe.
• When all dumplings are in the pot, give them a stir to keep them from sticking to the bottom of the pot. Simmer for 1-2 minutes after you dropped the last dumpling into the water, then drain. Serve the dumplings right away - if not, rinse them with cold water to prevent them from clinging together.
• Nockerl are the perfect side dish for traditional Austrian beef goulash. Enjoy!

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.

SALZBURGER NOCKERLN

Steps:

• Preheat the oven to 400 degrees F.
• Pour the warm raspberry jam into a 7 by 11-inch baking dish. In a medium sized mixing bowl, whisk together 1 ounce of sugar, and tapioca flour. Add the egg yolks, Grand Marnier, orange zest and lemon zest. Whisk until light in color.
• In an electric mixer, fitted with a wire whisk, beat together the egg whites and 1 ounce of sugar to soft peaks. Then, add the remaining 5 ounces of sugar in a slow, steady stream and continue to whip to stiff peaks.
• Stir 1/3 of the meringue into the egg yolk mixture to blend. Fold in the remaining meringue and continue to gently mix until well blended.
• Spoon into 3 equal mounds over the raspberry jam, shaping to resemble the 3 mountains of Salzburg. Bake for 12 to 15 minutes, until golden and risen like a souffle. Serve immediately with extra raspberry jam and Creme Anglaise.
• In a small saute pan, combine 6 ounces of raspberries, sugar, orange juice and lemon juice. Bring to a boil and cook for about 3 minutes, whisking vigorously to break apart the raspberries. The mixture should resemble a loose jam. Remove from the heat and add the remaining 6 ounces of raspberries, stirring gently until well coated.

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.

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.

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).

OMA'S GRIESSNOCKERLSUPPE (BEEF AND SEMOLINA DUMPLING SOUP)

Steps:

• Place beef bones and beef shank in a large pot; add cold water, onion, peppercorns, bay leaf, and salt. Bring to a boil; cook, skimming foam from the top, for 30 minutes. Reduce heat and simmer stock for 1 hour.
• Stir parsnip, turnip, leek, carrot, and celery into the stock; cook for 1 hour more. Strain stock through a fine-mesh sieve and return to the pot; season with salt and ground black pepper. Cool to room temperature and refrigerate, 8 hours to overnight. Remove the fat from the top of the stock.
• Bring stock to a boil; reduce heat to low, cover pot, and simmer.
• Heat milk in a small saucepan over medium heat; add butter and cook until butter is melted, about 5 minutes. Gradually stir semolina into milk mixture with a wooden spoon until mixture is smooth. Lightly beat eggs in a bowl and stir into semolina mixture until very smooth; season with salt and nutmeg. Remove from heat and let stand in a cool place for 30 minutes.
• Shape semolina mixture into small dumplings using 2 spoons or wet hands. Drop dumplings into the simmering stock and cook until tender, about 15 minutes.

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!