Spatzle (Little German Noodle Dumplings)

“These free-form dumplings make an unusual side dish, sprinkled with grated cheese or toasted bread crumbs. They can be made in hot broth instead of water, and some recipes instruct forcing the Spatzle dough directly into a boiling soup to cook, just minutes before the soup is brought to the table. Cooking time includes the boiling of the water. Serving size is hard to determine depending whether it is served as a side dish or main dish.”
READY IN:
24mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix eggs, flour, 1/2 teaspoon salt and the pepper.
  2. Add milk or water (your choice).
  3. Batter will be thick.
  4. Heat water or broth of choice till boiling.
  5. Add 1 teaspoon salt.
  6. Press batter through colander (preferably one with large holes), a few tablespoons at a time, into boiling water.
  7. Stir once or twice while boiling to prevent sticking.
  8. Cook until dumplings rise to surface and are tender, about 5 minutes; drain.
  9. Pour butter over dumplings.
  10. NOTES: These free-form dumplings make an unusual side dish, sprinkled with grated cheese or toasted bread crumbs.
  11. They can be made in hot broth instead of water, and some recipes instruct forcing the Spatzle dough directly into a boiling soup to cook, just minutes before the soup is brought to the table.
  12. Spatzle is also delicious drained and then fried in a little butter or margarine.

Join the Conversation

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