AuthorSteve Nubie
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.
Add the basic Spätzle ingredients to the bread pan and select the dough setting.
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.
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.
When done, remove the spätzle with a slotted spoon and top with the butter and parsley and serve.
Ingredients
Directions
Add the basic Spätzle ingredients to the bread pan and select the dough setting.
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.
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.
When done, remove the spätzle with a slotted spoon and top with the butter and parsley and serve.
