Holzknechtnocken
Serves 4Ingredients
Directions
Make the dough
Mix flour and salt in a large bowl and add water.
Knead until you get a dough.
Boil and fry
Form dumplings and add them to a pot of boiling water.
When dumplings rise to the surface of the water, they are done.
Melt lard in a heavy-bottomed skillet with deep sides.
Add dumplings, and fry until they are golden.
Serve with sauerkraut or steamed apples.
Nutrition, whole recipe (rough)
Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lard | 1 tbsp (12.8g) | 115 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
What each ingredient does
- All-purpose flour
- Forms the gluten network that gives the dough its structure and chew.
- Boiling water
- Hydrates the flour and gelatinizes its starch, making the dough soft and pliable.
- Lard
- Adds fat for browning and richness when the dumplings are fried.
The step that matters
Frying the dumplings in lard. The lard must be hot enough to brown the surface quickly; if it is too cool, the dumplings absorb fat and turn greasy instead of golden.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.