“Perfect accompaniment to Hungarian Chicken Paprikash. Tiny, tender homemade noodles...yum! (I had to add more milk to this recipe to get the correct consistency of spaetzle dough). Also, if you don't have a spaetzle maker, you can turn the bowl on it's side and with a knife cut small pieces of dough as it reaches the edge of the bowl allowing it to drop into the boiling water, cook, remove and add another batch, cook, remove....”
READY IN:
25mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl, stir the flour, eggs, milk and salt until smooth (dough will be sticky). In a large saucepan, bring water to a boil. Pour dough into a conlander or spaetzle maker coated with nonstick cooking spray, place over boiling water.
  2. With a wooden spoon, press dough until small pieces drop into boiling water. Cook for 2 minutes or until dumplings are tender and float. Remove with a slotted spoon; toss with butter.

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