margaret suran schrieb :
> Michael Kuettner wrote:
>> margaret suran schrieb :
>
>>
>>> Also, all the different kinds of Nockerln and Schmarren cannot be ignored.
>>>
>> Yep. But those aren't Knoedel.
>> I haven't mentioned those because of cultural shock, too ;-)
>>
>>> Mr. Kuettner, May I ask whether you live in Austria and if so, where?
>>
>> Call me Michael. This is Usenet.
>> I was born in Austria and lived in Mozart's city.
>>
>
> Thank you. I have friends who have a summer home in Salzburg, in St.
> Kolomann.
>
Nice place.

> From my experience, most Nockerln are small, unevenly shaped dumplings.

That reminds of some USAns ordering "Salzburger Nockerln".
When asked how many they wanted, they said 5 per person.
The look on their faces when the casseroles arrived was priceless ;-)

Nockerl-Teig in general is just flour, eggs, salt and water.
That (often runny) dough is cooked in simmering sal****er.
The two most common methods of forming Nockerln are by
the Spaetzlehobel (that consists of a bottomless cup which runs on
rails over a rough grate. The runny dough is filled into the cup; then
cou move the cup backwards and forwards. The dough drops fall in
the simmering water) and by forming small Nockerln with two teaspoons.

The big exception is the Salzburger Nockerl (a large pastry).

> As for the Schmarren, our housekeeper used to make tiny round mounds for my
> sister and for me and they looked very much like dumplings.

That was no Schmarr'n, then. Have you ever had Kaiserschmarren ?

> You are right, of course, they are not dumplings, except in my mind. )
>
> I am looking forward to the recipes you will post.

Any favourires ?

Cheers,

Michael Kuettner