nockerl
/ˈnɒkəl/Cookery
noun
A small light Austrian and Bavarian dumpling, made with a batter including eggs, and usually semolina.
- Salzburger nockerl noun a sweet version of this dumpling, using extra eggs which make the mixture puff up when it is cooked..
Origin
Mid 19th century; earliest use found in Eliza Acton (1799–1859), writer on cookery and poet. From German Nockerl (plural Nockerln), originally a German regional (south., Austria, and Switzerland) diminutive formation from German regional (south., Austria, and Switzerland) Nock, Nocke, Nocken dumpling, further etymology uncertain.
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