Xinjiang Nockerl

Ingredients

In this adaptation, the traditional Salzburger Nockerl is transformed into Xinjiang Nockerl by incorporating Xinjiang cuisine's signature spices and flavors. The original dish is typically sweet and served as a dessert, while the Xinjiang version takes on a savory profile with the addition of cumin, chili, and Sichuan peppercorns. The dish is also topped with a tangy tomato sauce, which is not present in the original recipe. We alse have the original recipe for Salzburger Nockerl, so you can check it out.

• 4 large eggs 4 large eggs
• 1/4 cup (60ml) milk 1/4 cup (60ml) milk
• 1/4 cup (60g) all-purpose flour 1/4 cup (60g) all-purpose flour
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/4 teaspoon chili powder 1/4 teaspoon chili powder
• 1/4 teaspoon Sichuan peppercorns, crushed 1/4 teaspoon Sichuan peppercorns, crushed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1/2 cup (120ml) tomato sauce 1/2 cup (120ml) tomato sauce
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 14g, 3g
• Carbohydrates (total, sugars): 15g, 2g
• Protein: 9g
• Fiber: 1g
• Salt: 0.6g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a mixing bowl, whisk together the eggs, milk, flour, salt, cumin, chili powder, and crushed Sichuan peppercorns until well combined.
3. 3.
   Heat the vegetable oil in a large ovenproof skillet over medium heat. Pour the egg mixture into the skillet and cook for 2-3 minutes, until the edges start to set.
4. 4.
   Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the Nockerl is puffed and golden.
5. 5.
   While the Nockerl is baking, heat the tomato sauce in a small saucepan over low heat.
6. 6.
   Remove the Nockerl from the oven and drizzle with the warm tomato sauce.
7. 7.
   Garnish with fresh cilantro and serve immediately.

Treat your ingredients with care...

• Eggs — Make sure the eggs are at room temperature before whisking them to achieve a light and fluffy texture.
• Cumin — Toasting the cumin seeds before grinding them will enhance their flavor.
• Sichuan peppercorns — Crush the peppercorns using a mortar and pestle or a spice grinder for the best flavor.

Tips & Tricks

• For a spicier kick, add a pinch of red pepper flakes to the egg mixture.
• Serve Xinjiang Nockerl with a side of Xinjiang-style lamb skewers for a complete Xinjiang dining experience.
• Experiment with different toppings such as chopped green onions or toasted sesame seeds for added flavor and texture.
• If you prefer a milder flavor, reduce the amount of cumin and chili powder.
• Xinjiang Nockerl is best enjoyed fresh out of the oven, as it tends to deflate quickly.

Serving advice

Serve Xinjiang Nockerl as a main course accompanied by a fresh salad or steamed vegetables. The dish is meant to be shared, so place the skillet in the center of the table and let everyone dig in.

Presentation advice

Present Xinjiang Nockerl in the ovenproof skillet it was baked in, allowing its golden and puffed appearance to shine. Garnish with a sprinkle of fresh cilantro for a pop of color.