How to Make Spaetzle Dumplings
Easy to make German spaetzel are small dumplings that go with so many things.
Equipment
- 1 spaetzel maker press or colander
Ingredients
- 2 eggs
- 1/3 cup water
- 1 1/2 cups flour
- 1/2 teaspoon salt
- pinch nutmeg, freshly grated, to taste (optional), or
- 2 quarts water, or litres
- 2 teaspoons salt
- 2 tablespoons butter
- 2 onions, sliced and sautéed (optional, for topping)
- 3 slices bacon, cooked and crumbled (optional, for topping)
Instructions
- Beat the eggs with the milk in a medium bowl.
- Add 1/3 cup water, flour, 1/2 teaspoon salt and grated nutmeg. Beat the mixture until it is thick and smooth and bubbles begin to form. Let the dough rest for 10 to 15 minutes.
- In a large pot or Dutch oven bring 3 quarts of water and remaining 2 teaspoons salt to a boil, then reduce it to a simmer rather than a rolling boil.
- To form the spaetzle, hold a spaetzel maker (see above), large holed colander or slotted spoon over the simmering water and push the dough through the holes with a spatula or spoon.
- If you don't have any of the above, use a 1/8 teaspoon or 1/4 teaspoon measure. Pinch off pieces of dough and drop them into the boiling water. Cook one quarter of the dough at a time. The dumplings will be firm and float when cooked. Remove with a slotted spoon. Keep the spaetlze warm while cooking remaining dumplings.
- In a small skillet, heat the butter over medium heat until dark brown. Add the cooked spaetzel, toss and cook for just a minute to give the dumplings a bit of color and extra flavor. Season with salt and pepper and serve immediately.
- Serve topped with fried onions, crumbled crispy bacon or chopped chives or green onions.
- Makes 4 servings.
Nutrition
Calories: 291kcalCarbohydrates: 43gProtein: 9gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 98mgSodium: 1580mgPotassium: 166mgFiber: 2gSugar: 3gVitamin A: 297IUVitamin C: 4mgCalcium: 50mgIron: 3mg
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