My Mother's Famous Nockedli
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These dumplings are fun to make and, believe me, even more fun to eat.
, lightly beaten
- In a large bowl, combine the flour, water, eggs and salt. Hand your eager young assistant a wooden spoon and have her stir until the batter is smooth.
- Bring a very large pot of water to a boil. And get ready – this is the tricky part. Use two spoons: Dip one into the boiling water and use it to scoop up a small bit (1 tsp./5mL) of the batter, then use the spoon to scrape the batter into the boiling water. Don’t worry, you’ll get the hang of it. The idea is to form longish shreds of dough, dropping them one at a time into the pot. Experts (like my mother) will make them quite small(2 cm/1 in. long), but neophytes (like me, according to Jared) tend to make larger ones. If your child is old enough to work safely around boiling water, you might have him try his hand at this job. (Next time, I think I’ll let Jared do it since he’s such an authority.)
- Allow the nockedli to cook, keeping the water at a simmer, for about 10 minutes after the last clump of batter has hit the pot. Stir once in a while to prevent them from sticking together.
- Drain in a colander, toss with sauce from the Chicken Paprikash (or from anything else for that matter – like stew or pot roast) and serve immediately.