Hungarian Nockerl Recipes

HUNGARIAN NOKEDLI (DUMPLINGS)

Steps:

• Place large pot filled with salted water and bring to boil.
• Combine eggs, salt, and water, beating well with whisk.
• Add flour, a little at a time.
• Add only enough flour to make a soft, sticky dough.
• Let mixture rest for about 10 mins.
• Beat mixture again.
• Using the side of a teaspoon, spoon small amount of dough into boiling water.
• Dipping the spoon in the hot water will remove the dough from the spoon (if you have a spaetzel maker, that makes is easier as you want very small noodles).
• The noodles are done when they float to the top.
• Remove from water with large slotted spoon, and place in colander.
• Rinse with cold water.
• You may want to make the dumplings in 2 or 3 batches so they dont overcook.
• Serve with chicken paprikas.
• The dumplings are also nice added to a stew.
• You can heat the dumplings in a frying pan with melted butter.
• Do not let the dumplings get too brown or crisp.

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!

AUTHENTIC AUSTRIAN BEEF GOULASH

Steps:

• Cut beef into 2-inch (5-6 cm) cubes. Only trim off thick outside fat, in case there is any. The interior fat will be rendered out during cooking which makes the beef tender and the sauce smooth and thick.
• Peel onions and cut them in half, lengthwise. Cut into thin and even half-moon slices to ensure they all cook evenly later.
• Heat 1 tablespoon clarified butter or oil in large pot over medium-high heat. Add beef and sear, turning occasionally, until beef is browned, about 5-10 minutes. The pot shouldn't be crowded or the meat won't brown nicely. Rather add beef in two batches. Add more oil if needed. Transfer beef to a large plate and set aside.
• Add a tablespoon clarified butter or oil and the sliced onions to the pot. Cook for 8-10 minutes over high heat, stirring steadily. Reduce heat to medium-low and cook until the onions are golden brown and soft, stirring often, about 15 minutes.
• Note: This step is optional. You can add marjoram and caraway seeds as is (almost all recipes do so). I, on the other hand, always mince marjoram and caraway seeds to transform them into powder (or at least chop finely). Mince the marjoram with a sharp knife until powdery. This works very well and you'll be finished within 30 seconds. Now the trickier part: Usually, caraway seeds tend to be too firm to crush with a mortar and pestle. Either, grind caraway seeds with an electric grinder (coffee grinder), or chop them with a knife. I usually sprinkle the seeds onto a dollop of softened (clarified) butter and mince them with a sharp knife. The butter prevents the caraway seeds to jump off the cutting board. Add the seeds including the (clarified) butter during the next step.
• Add tomato paste, marjoram, caraway seeds, and paprika to the onions. Stir for about 20 seconds. Do not roast longer since paprika will get bitter if roasted for too long. To be on the safe side, you can add all the spices except paprika. Roast them for ½ to 1 minute. Now add paprika and stir for a few seconds.
• Immediately add vinegar, followed by a cup (240 ml) of water. Stir well and let the onion-mix reduce until almost all liquids have evaporated, about 15 minutes.
• Add another cup of cold water (for easier blending) and blend using an (immersion) blender, then return to pot. The sauce will be orange but will darken the longer it cooks.
• Add salt, bay leaves, and beef with any accumulated juices to the pot. Stir to combine, cover with a lid, and return to a simmer over low heat. Only if the beef cooks low and slow it will get tender. This will take about 3 hours. The sauce will get darker in color and it will thicken slightly. Season to taste with salt (you will probably have to add a pinch or two).
• In theory, the goulash is ready now. However, I highly suggest letting it cool overnight (put it in the fridge, lid on) and reheating the goulash the following day. This will enhance the flavor and texture. You can reheat it over the next couple of days, the goulash will only get better. Add a little water to thin, if needed. Store in the fridge in between.
• Serve with a crunchy Kaiser roll and Austrian-style pasta like Spaetzle or Nockerl. Enjoy!

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.