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Nockerel Dumplings
*Serve with Goulash for the
traditional guests, or Curry for a little
livelier edge
1/2 bowl flour
Parsley
1 cup Dry Milk mixed with dry ingredients, or regular milk with wet
5-7 Eggs
Olive Oil
Water as needed
*Adjust ingredients to obtain best texture which should
be soft and stretchy, like a light bread dough batter. This is one of
those things it helps to see in person, but hey...
Put large pot of water up to boil. Mix flour, parsley and dry milk. Add
oil, eggs and some water. Beat vigorously until dough is smooth and
elastic. *Beating the dough silly is a time honored Werts tradition. It
should stick to the wooden spoon some. Dollop half on to cutting board and
using flat large knife [no serrations] separate lines of dough and then
pieces into boiling water. Remember that this is a pasta, and will double
in size. Be careful, it boils over easily, although that too is a
tradition in the grandest of styles.
Not recommended to make more than dinner's worth at one time as it does
not freeze well - it becomes one doughy lump - kind of like how it feels in
your stomach when you eat too much. Don't plan on anything active afterward. Wash pots
immediately as nockerel dough turns into cement. Goulash & Nockerel was served on holidays in
my home when I was growing up; it is excellent for large gatherings.
Please feel free to use and share this
recipe! ~ Cybčle
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Photos of my other Party
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