Recipes Wiki


42,411pages on
this wiki
Add New Page
Add New Page Comments0

There are two basic versions of this Austrian dumpling. The heartier, flour-based, savory rendition is served in soups and stews. The sweet version, known as Salzburger nokerl contains very little flour and is made fluffy by the addition of stiffly beaten egg whites. It's generally used as an addition to fruit soups or served for dessert accompanied by fruit.

Also on Fandom

Random Wiki