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“from Jeff Smith's "The Frugal Gourmet: On Our Immigrant Ancestors"”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Using an electric mixer, blend the eggs, lard or oil, water and milk.
  2. Stir the flour together with 1/2 tsp of the salt and the baking powder in a dry bowl.
  3. Blend this mixture into the liquid.
  4. Mix well and set aside for a moment. Bring 4 quarts of water to a boil and add 2 tsp of salt. Using a spaetzle maker or spaetzle press squeeze the dough into the boiling water.
  5. Use about 1/3 of the dough for each batch.
  6. When the dumplings float to the surface, they are done. Remove them with a slotted spoon and place in a colander.
  7. They can be served with way with paprika gravy or pan fried with a little butter, just until they are a bit golden, and topped with parsley.
  8. Note: These dumplings can also be made by using piping bag or dropping very small amounts from a spoon.
  9. The latter takes much longer.

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