1. Food
Send to a Friend via Email
You can opt-out at any time. Please refer to our privacy policy for contact information.

Small Butter Dumplings - German Butternocken


Butternocken als Suppeneinlage

Butternocken als Suppeneinlage


For a busy "Hausfrau", the proportions are one part butter, one part eggs (by weight), one part flour. Butter dumplings are boiled in water or broth, drained and used in soups as garnishes. Boil them ahead of time and freeze, for easy additions to your soups.

Makes 3 dozen small dumplings

Prep Time: 30 minutes

Cook Time: 5 minutes

Total Time: 35 minutes


  • 14 T. softened butter, or 7 oz.
  • 4 eggs
  • 1 3/4 c. flour
  • 1/2 tsp. salt
  • Freshly ground nutmeg, or 1/4 tsp. ground nutmeg


Cream the butter until light and fluffy. Add the eggs, one at a time, beating after each addition. Stir in the dry ingredients. Refrigerate for about 1/2 hour.

Bring a large pot of water just to boil. Using two spoons, form triangular shaped "Nocken" or dumplings and drop them into the boiling water. Boil for 3-5 minutes each and remove from water to drain. Use in soups and stews.

Tip 1: To help the dumplings drain, place a small plate upside down in a bowl and put the dumplings on it; the water will collect in the bottom of the bowl.

Tip 2: To freeze, place cooked, cooled dumplings on a wax-paper lined cookie sheet and freeze. When frozen, place the dumplings in a plastic freezer bag and remove as much air as possible.

  1. About.com
  2. Food
  3. German Food
  4. Main Dishes
  5. Soups and Stews
  6. Small Butter Dumplings - Making German Butternocken for Soups

©2014 About.com. All rights reserved.