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    You are in: Home / Recipes / German Dumplings (Spaetzle or Kniffles) for Soup or Saute Recipe
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    German Dumplings (Spaetzle or Kniffles) for Soup or Saute

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on June 03, 2008

      VERY nice - quick and easy. I elected to make the larger ones, adding a little sweet paprika into the flour. Then sauteed them with kielbasa & Vidalia onions, and served all with a nice, grainy mustard! DH & I enjoyed them very much. Made for ZWT 4. Good one, Debber - Thanks!

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    • on January 10, 2014

      This recipe is very similar to the one made by my German Grandmother (my family called then kniffles not spaezle because they were from Northern Germany). The only difference is that she would saute them in browned butter or add them to beef broth made with soup bone, onions and garlic and called it "Kniffle soup". The other variation is to add ground beef liver and onions to the batter to make "liver kniffles". I hate liver, but I really don't mind liver kniffles in beef broth.

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    • on May 24, 2010

      These were fun to make, and were a nice addition to my lamb stew. I used method number 2, and was very pleased with the result. My only issue was that the recipe states that it serves 5-7 and makes 3 cups, and I found that I only got about half that amount. Made for ZWT6.

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    • on October 20, 2009

      excellent! I added a lillte Hungarian paprika, but other than that followed the recipe, turned out great!

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    • on June 05, 2008

      First time I have ever made spaetzle. I felt lucky that I could borrow a spaetzle maker from my neighbor. I made a huge mess at first because I must have been on some other planet at the time but then I got it all straightened out. It was hilarious. I just dropped my into broth and next time I will do that in smaller batches. I had too many going at once. I has some lovely drippings from the Wienerschnitzel! that I made tonight and so I just sauteed the spaetzle in that with a little paprika. This will get used a lot next winter in some stews. Thanks. Made for my Babes for ZWT4.

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    • on May 29, 2008

      This is something I've wanted to make for a long time and this seemed like the perfect opportunity - during Zaar World Tour! Easy to make and nice flavor. Thanks for sharing!

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    Nutritional Facts for German Dumplings (Spaetzle or Kniffles) for Soup or Saute

    Serving Size: 1 (28 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 97.6
     
    Calories from Fat 19
    2%
    Total Fat 2.1 g
    3%
    Saturated Fat 0.6 g
    3%
    Cholesterol 84.6 mg
    28%
    Sodium 86.5 mg
    3%
    Total Carbohydrate 14.4 g
    4%
    Dietary Fiber 0.5 g
    2%
    Sugars 0.2 g
    0%
    Protein 4.4 g
    8%

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