Salzburg Dumplings

For the Salzburger Nockerl, beat the egg whites with a little salt until stiff while gradually adding the sugar.

Preheat the oven to 200°C.

Heat the milk over low heat and add the butter and vanilla sugar.

Mix the egg yolks with the pulp of the vanilla pod and the orange zest.

Now carefully add the flour and the yolk mixture alternately to the beaten egg whites.

Grease a baking pan and pour the hot milk over the bottom. Now place the dumpling mixture on top in the form of dumplings using a pastry card.

Put the Salzburger Nockerl in the oven and bake for a maximum of 10 minutes, so that the Nockerl have risen nicely and have a golden brown color.

Sprinkle with powdered sugar and serve immediately.

See now our step by step instructions

Preparation Tip:

As a change, you can also add some jam under the Salzburger Nockerl, which then form a fruity base.

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