Wholemeal Spelt Egg Dumplings (Eiernockerl)

This wholemeal spelt egg dumplings recipe is a more nutritious version of the classic Austrian dish.

Austrian Egg Dumplings (Eiernockerl) is a traditional, yet really simple dish of the Viennese cuisine. Eiernockerl are really easy to make and very popular in Austria.

They are made of flour, eggs and milk, (and a little salt) and served with green salad.

Ingredients

For the dough

• wholemeal spelt flour - you can make the recipe with 100% all purpose flour as well (than it's the traditional version)
• all purpose flour
• salt
• eggs
• milk

Further

• 4 eggs, whisked
• oil for the pan
• chives for sprinkling
• Salt
• pepper

Instructions

In a large bowl, mix the wholemeal spelt flour with all purpose flour and the salt. Add the eggs and milk to the bowl.

Stir well and cover. Leave to rest for 20 minutes.

Cut out dumplings with two tablespoons and cook in boiling water until dumplings float to surface.

Strain dumplings and toss in heated oil, in a pan.
Pour over 4 beaten eggs. The egg dumplings are ready as soon as the egg has set, i.e. it is no longer runny.
Season with salt and pepper and serve with finely chopped chives - Mahlzeit!

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Austrian Eiernockerl | Egg Dumplings

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Eiernockerl is a classic dish of the Viennese cuisine with flour, eggs and milk, easy to make and yet very popular. This version of the classic recipe uses wholemeal spelt flour. To make the classis dish, use 100% all purpose flour.

Zubereitungszeit 20 Minuten Min.

Ruhezeit 20 Minuten Min.

Gesamtzeit 40 Minuten Min.

Portionen 2 big portions

Autor Angelika Kreitner-Beretits

Zutaten

For the dough

• 125 g wholemeal spelt flour (or other wholemeal flour like wheat)
• 125 g all purpose flour
• 1 teaspoon salt
• 2 eggs
• 150 ml milk

Further

• 4 eggs whisked
• oil for the pan
• chives for sprinkling
• Salt
• pepper

Instruction

• Mix all ingredients for the dough.
• Leave to rest for 20 minutes.
• Cut out dumplings with two tablespoons and cook in boiling water until dumplings float to surface.
• Strain dumplings and toss in heated oil, in a pan.
• Pour over 4 beaten eggs. The egg dumplings are ready as soon as the egg has set, i.e. it is no longer runny.
• Season with salt and pepper and serve with finely chopped chives - Mahlzeit!

(c) by Angelika Kreitner-Beretits / Vienna Sunday Kitchen

Mai 4, 2022

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Serving: 500g | Calories: 600kcal