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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Hungarian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Add the water, eggs and salt to the flour in a large bowl. | 2. Mix well. | 3. Cover the bowl with a terry cloth towel until you are ready to use. | 4. Fill a large pot with water and add salt to taste. | 5. Bring to boil. | 6. Wet a wooden cutting board and put 1/3 of the dough on it. | 7. Using a sharp knofe, flick 1 inch strips into the water. | 8. Stir the pot occasionally and keep the water at a simmer. | 9. Cook for 5-10 minutes after the last batch is added. | 10. Drain and rinse with water. | 11. Melt 2 tablespoons of butter and add with the nockerl to a dish and keep in a low, warm oven until ready to serve. | 12. Serve with Chicken Paprikash, Stuffed Cabbage or braised meat dishes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	3	cups		1734.84	379.8162	28.203000000000003	6.7308
cold water	1	cup		0.0	0.0	0.0	0.0
egg	2			143.0	0.72	12.56	9.51
salt	1/2	teaspoon		-	-	-	-
butter				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.