STREAMING NOW: Carnivorous

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“German Egg Dumpling. This is a Joy of Cooking recipe that I have used for years. If you have a spatzle press, use it instead of a colander. Try to find whole nutmeg to grate fresh for the noodles. It is amazing, if you like nutmeg.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Start about 12 cups lightly salted water to boil in a large saucepan.
  2. Combine Flour, Baking Powder, Salt, and Nutmeg in a large mixing bowl.
  3. In a separate bowl, beat together the eggs and milk.
  4. Add milk mixture to flour mixture and beat with a wooden spoon until a fairly elastic batter forms.
  5. When the water is boiling place half of the batter into a large colander with large holes and use the back a a large spoon to press the batter through the holes into the water. The squiggly, irregular-shaped noodles will quickly float to the top of the water. Using a slotted spoon or a spider, remove cooked noodles to a clean bowl. Repeat with remaining batter until all of your batter has been cooked.
  6. Drain any excess water off the noodles and toss with a little butter or olive oil to keep from sticking. You can serve them as is or you can melt 3 tablespoons butter in a large heavy skillet and cook them until the edges are golden and crisp.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: