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.
- liver fluke
- liver-grown
- liver-hearted
- liveried
- livering
- liverish
- liverishly
- liverishness
- liverleaf
- liverless
- liver line
- liver-lipped
- liver lips
- liver money
- liver mush
- liver of antimony
- liver of sulfur
- liver of sulphur
- liver oil
- liver opal
- live rough
- liver pad
- liver pill
- Liverpool
- Liverpool, 2nd Earl of