Dumplings
Nockerl (plural: Nockerln ) is the name for dumplings in Viennese cuisine ; they are either soup, dessert or side dish.
Word origin
The origin of the word is based on the technical term cam , which has been proven since the 1st century , which describes the protrusion on a disc or shaft. The same stem includes:
- Nock , which means "small mountain" or the end of a log
- Since the 18th century the Austrian dumpling Nocken with its diminutive form Nockerl .
preparation
The base dough used consists of handy flour , eggs (often just the yolks), butter and table salt . The viscous dough, which is just about flowable, is poured fresh (without letting it "rise" = swell) in boiling salted water and cooked in it. In Austria a dumpling sieve is used for this . It is a colander with holes about 1 cm in diameter, also called a coarse perforated sieve or punch , which gives the typical shape of the dumplings. The dough is passed through this and immediately falls into the cooking water. To be used as a side dish, toss them in hot butter before serving and, if necessary, season them with salt, pepper and nutmeg . Garnishing with herbs like parsley and chives is common.
With the other preparation, larger cams are cut from a pasty dough stored on a kitchen board (smaller cutting board) with a spoon and slide or drop into the boiling water.
As pasta, they are similar to other dishes in the Alpine region such as spaetzle and knöpfle . Likewise, meals in the form of dumplings / dumplings or dumplings are referred to as dumplings if other doughs and masses are used (for example "semolina dumplings").
Dishes with dumplings in Viennese cuisine
- butter dumplings
- Egg dumplings
- Semolina dumplings , filler in the semolina dumpling soup
- Pike dumplings in dill sauce
- Cheese dumplings , preparation like cheese spaetzle
- Herbal curd dumplings with brown butter
- Liver dumplings , soup, see liver dumplings
- Pot dumplings or quark dumplings with brown butter
- Topfenobersnockerl or quark cream dumplings
- Salzburger Nockerl , dessert
- Snow dumplings , dessert, see snow eggs
Dishes in the Czech cuisine
In the case of names of the dishes in the German language , the terms Nocken, Nockerl and Nockerln are used differently as translations for the Czech names Nok, Noky and Nokedli.
Individual evidence
- ↑ Entry in the dictionary on Nockerl
- ^ Bibliographical Institute (Mannheim). Duden editorial office: Duden, the dictionary of origin: Etymology of the German language . 5., rework. Edition Dudenverlag, Mannheim 2014, ISBN 978-3-411-04075-9 .
- ↑ Theoretical-practical guide to the art of cooking . Strauss, 1817 ( limited preview in Google Book search).
- ^ Matthias von Lexer: Carinthian dictionary: with an appendix: Christmas games and songs from Carinthia . Hirzel, 1862 ( limited preview in Google book search).
- ^ Ewald Plachutta and Mario Plachutta : Plachutta Viennese cuisine . Christian Brandstätter Verlag, Vienna 2014, ISBN 978-3-85033-811-0 , p. 186
- ↑ Hans-Joachim Rose (arrangement), Ralf Frenzel (ed.): Kitchen Bible. Encyclopedia of Culinary Studies. Tre Torri, Wiesbaden 2007, p. 626, ISBN 978-3-937963-41-9 .
- ^ Ewald Plachutta and Mario Plachutta : Plachutta Viennese cuisine . Christian Brandstätter Verlag, Vienna 2014, ISBN 978-3-85033-811-0 , pp. 282–286.
See also
- Hungarian Somlauer dumplings