German Dumplings Spätzle Recipe

 

AuthorSteve Nubie
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Spätzle is a traditional dumpling recipe popular in Germany and other parts of Eastern Europe. It’s a basic recipe that is either shaped into a larger dumpling, or cut into smaller pieces by forcing the dough through the holes of a cheese grater. There’s even a Spätzle press which is similar to a potato ricer.

The Spätzle is usually cooked in a chicken broth or just boiling water and melted butter is the standard topping for serving. You can also sprinkle herbs over the top if you like and of course you can season them with salt and pepper.

INGREDIENTS:
 ¼ cup of milk
 2 eggs
 ½ teaspoon of ground nutmeg
 1 pinch of white pepper
 1 cup of all-purpose flour
For The Cooking Process:
 1 gallon of water
 ½ teaspoon of salt
Topping:
 2 tablespoons of melted butter
 2 tablespoons of parsley
DIRECTIONS:
1

Add the basic Spätzle ingredients to the bread pan and select the dough setting.

2

When done, form the dough into canoe shapes or you can press it through the holes of a metal grater for a finer size or use a Spätzle ricer.

3

Bring the gallon of salted water to a gentle boil and drop the Spätzle into the water a few at time and cook for 5 to 8 minutes.

4

When done, remove the spätzle with a slotted spoon and top with the butter and parsley and serve.

Ingredients

INGREDIENTS:
 ¼ cup of milk
 2 eggs
 ½ teaspoon of ground nutmeg
 1 pinch of white pepper
 1 cup of all-purpose flour
For The Cooking Process:
 1 gallon of water
 ½ teaspoon of salt
Topping:
 2 tablespoons of melted butter
 2 tablespoons of parsley

Directions

DIRECTIONS:
1

Add the basic Spätzle ingredients to the bread pan and select the dough setting.

2

When done, form the dough into canoe shapes or you can press it through the holes of a metal grater for a finer size or use a Spätzle ricer.

3

Bring the gallon of salted water to a gentle boil and drop the Spätzle into the water a few at time and cook for 5 to 8 minutes.

4

When done, remove the spätzle with a slotted spoon and top with the butter and parsley and serve.

German Dumplings Spätzle Recipe

Steve Nubie

Steve Nubie has been writing professionally for 38 years. He is a Chef and has traveled across Asia and Europe studying language, culture and cuisine. He instructs culinary classes in the Culinary School at the College of DuPage in Glen Ellyn, Illinois and has written extensively on cuisine, cooking, diet and nutrition. He is a published author of 10 books including a cookbook and continues to write on subjects related to culinary trends.

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