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.