Nockerl

"Nockerl" are small dumplings similar to German Spätzle. They go well with Goulash. You can form them by hand by pushing bits of dough off a board with a knife or spoon, but it's much easier to use a metal colander with large holes.

Marie was a reference librarian, and as with most of her recipes, this is typewritten on the back of an old card catalog card.

There are two variations of this recipe. Original:

1 1/2 cup flour
1 tsp salt
1/2 cup cold water
1 egg

Penciled in next to it (this is the one I used, since it seems to be a later variation):
2 1/2 c flour
2 tsp salt
1 c milk
2 tbsp margarine (I melted to make it blend)
1 egg

Beat egg well, add salt and water and stir this into the flour until you have a smooth batter. Drop by teaspoonfuls into boiling salted water, or push through colander into water. Let cook approx 15 minutes, depending on size, until dumplings are firm and springy. Drain in colander. Pour cold water, or a little oil, over dumplings to keep them from sticking together. Reheat in any desired sauce.