Authentic Austrian Nockerl: A Step-by-Step Guide

Ingredients

  • 3 large eggs
  • 1/2 cup of granulated sugar
  • 1 teaspoon of vanilla extract
  • 1/2 cup of unsalted butter, melted
  • 2 cups of all-purpose flour
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of baking powder
  • 1 cup of milk
  • 1/4 cup of powdered sugar for dusting

Steps and instructions

  1. Separate the egg yolks from the whites. Set the whites aside.
  2. In a large mixing bowl, combine the egg yolks, granulated sugar, and vanilla extract. Mix until the mixture is light and creamy.
  3. Add in the melted butter to the egg yolk mixture and stir until well combined.
  4. In a separate bowl, mix together the all-purpose flour, salt, and baking powder. Gradually add this to the egg yolk mixture, alternating with the milk. Stir until the batter is smooth.
  5. Beat the egg whites until stiff peaks form. Gently fold this into the batter.
  6. Heat a non-stick frying pan over medium heat. Drop spoonfuls of the batter onto the pan and cook until golden brown on each side.
  7. Once all the Nockerl are cooked, dust them with powdered sugar before serving.

Tools for making

  • Mixing Bowl - A large bowl to mix the ingredients together.
  • Whisk - Used to beat the egg yolks and incorporate air into the mixture.
  • Spatula - To fold in the beaten egg whites and gently mix the batter.
  • Non-stick Frying Pan - A pan to cook the Nockerl, preferably non-stick to prevent sticking.
  • Spoon - Used to drop spoonfuls of batter onto the frying pan.
  • Powdered Sugar Shaker - To dust the Nockerl with powdered sugar before serving.

Recipe variations

  • Adding lemon zest or grated orange zest to the batter for a citrus twist
  • Replacing all-purpose flour with whole wheat flour for a nuttier flavor and added fiber
  • Using almond or coconut flour for a gluten-free version
  • Adding a pinch of cinnamon or nutmeg to the batter for a warm, spiced flavor
  • Replacing the vanilla extract with almond or rum extract for a different flavor profile
  • Adding a handful of chocolate chips or chopped nuts to the batter for added texture
  • Serving the Nockerl with a fruit compote or chocolate sauce instead of powdered sugar
  • Making savory Nockerl by omitting the sugar and vanilla, and adding herbs, cheese, or cooked vegetables to the batter
  • Using plant-based milk and vegan butter substitute for a dairy-free and vegan option

Recipe overview

Experience a taste of Austrian cuisine with this recipe for Nockerl, a traditional sweet dumpling that's light, fluffy, and delightfully satisfying. Made with simple ingredients like eggs, sugar, milk, and flour, these little dumplings are pan-fried until golden brown and dusted with powdered sugar for a sweet finish. This recipe is straightforward and requires basic baking techniques, making it a great choice for novice bakers. In about 30 minutes, you'll have a delicious dessert or snack that's sure to impress. Enjoy your Nockerl warm, and experience a bite of Austria right in your kitchen!

Common questions

  1. Can I use a different type of flour?
    Yes, you can substitute all-purpose flour with cake flour or pastry flour for a lighter texture.
  2. Can I use salted butter instead of unsalted butter?
    Yes, you can use salted butter, but you may want to reduce the amount of salt in the recipe to balance the flavor.
  3. Can I make Nockerl gluten-free?
    Yes, you can use a gluten-free flour blend instead of all-purpose flour to make gluten-free Nockerl.
  4. Can I make the batter ahead of time?
    It is best to prepare the batter right before cooking the Nockerl to ensure the best texture and rise. However, you can refrigerate the batter for up to 1 hour before using it.
  5. What is the best way to serve Nockerl?
    Nockerl can be served as a sweet dish with powdered sugar and fruit compote, or as a savory dish with creamy sauces or as a side dish to accompany meat or vegetable dishes.

Serving dishes and utensils

Origin stories

Nockerl is a delightful dish which hails from the beautiful regions of Austria and southern Germany. It's typically known as a light, fluffy dumpling, its name deriving from the German word "nacken", meaning "to shape". Legend has it that Nockerl was originally created by an Austrian cook who wanted to pay tribute to the rolling hills of Salzburg, and thus, the distinctive three peaks of Salzburger Nockerl were born. Each peak represents one of the city's mountains: Gaisberg, Moenchsberg, and Nonnberg. Emblematic of the Austrian knack for creating comfort food with a story, Nockerl isn't just a savory treat, but a delightful morsel of the region's rich folklore and topography.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.