I made dumplings for the first time ever the other night, using Joan Nathan's recipe for nockerln. The recipe calls for 2T fat, 4 eggs, 7-8T flour and salt. You add the eggs 1 at a time to the fat, slowly add the flour while whisking continually, add the salt and drop the dumplings into boiling soup by putting a bit of batter on the end of a spoon, putting the spoon in the soup and keeping it there for a moment.
I cut the recipe in half, but otherwise followed the directions exactly, using about 4T flour. I've never made something like this before, so I didn't know what the batter was supposed to look like. Here's the problem. I was expecting solid, individual little squiggles of dumplings. Instead, the batter flowed off the spoon into a large indeterminate mass. Each indeterminate mass joined the previous ones and I got one large thing. At first it looked a lot like soup scum. As it cooked more, it might charitably have been described as looking like a cloud floating on top of the soup. It tasted fine, but looked pretty weird in the soup bowl.
Was I right to expect individual, solid squiggles? If so, what did I do wrong? My best guess is that, despite the recipe, it actually needed more flour. Or would it have helped in some way to let the batter sit for a while before using it? Any thoughts?
Updated 2 years ago | 4
Updated 2 years ago | 12
Updated 4 months ago | 3
Updated 12 months ago | 1
Updated 5 months ago | 6