Spaetzle - Hungarian
"Various English spellings abound, but my Hungarian family has always pronounced this as shpetz-leh. I prefer spaetzle topped with Chicken Paprikash or Beef Goulash (anything with lots of Hungarian paprika!!)."
photo by Jonathan Melendez
- Ready In:
- 17mins
- Ingredients:
- 4
- Yields:
-
1 batch
ingredients
directions
- Mix flour, eggs, and a little salt with water into a paste. Do not beat!
- Drop bit by bit into boiling salted water (the more the better).
- Two approaches work here, either: (a) lower scant teaspoon of the paste into the boiling water (the spaetzle will separate from the spoon and start to cook) one by one, (b)use a coarse grater to force drops of the paste into the water.
- Cook for 1-2 minutes then strain (and rinse, optional).
Questions & Replies
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How do you keep batter from sticking to spatzle maker when pressing it through?
Reviews
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I learned this recipe from my German mother in law 40 years ago. She uses a bit more egg per cup of flour and we boil them in chicken broth (or use bouillon cubes in the water). Tastes great in soup or as a substitute for potatoes as a side dish. Sauté in melted butter or margarine with a little salt and sprinkle with Parmesan Cheese. My son used leftover spaghetti sauce over the top, though I have not yet tried that. -
been making spaetzli for years...also love it with the chicken paprikash. I use a 'spaetzli maker' that I bought maybe 40 years ago, inexpensive and works terrific!
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I've never made spaetzle before and it's so much easier than I would've thought. Super delicious! -
Spaetzle with chicken paprikash is a standard in this American/Italian and Swedish household! You will crave this dish. If you accompany this with the chicken make sure you use good quality Hungarian paprika. Thanks for the pronunciation :) -
I made this tonight to go with chicken paprikash. The dumplings were wonderful! It made enough for about 6-8 people, so i sauteed half of them in butter and salt, and topped those with the chicken and used the other half for chicken and dumplings. These are the perfect chewy consistency, just like I was looking for. Thanks for sharing your recipe!
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Tweaks
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I tossed it in a bit of melted butter, salt, pepper and fresh parsley for color and it was delicious!
