Prep 10 mins
Cook 20 mins
"Traditional German dumplings. You can also mince a few pieces of bacon, onion and garlic in a pan, and heat the cooked spaetzle in the all of the above or your choice. Omit the butter if preparing recipe with bacon."
- 1 cup whole wheat flour
- 1⁄4 cup whole milk
- 2 eggs
- 1⁄2 teaspoon ground nutmeg
- 1 pinch fresh ground white pepper
- 1⁄2 teaspoon salt
- 2 tablespoons butter
- 2 tablespoons chopped fresh chives or 2 tablespoons green onions
- Mix together flour, salt, white pepper, and nutmeg. Beat eggs well, and add alternately with the milk to the dry ingredients. Mix until smooth.
- Press dough through spaetzle maker, or a large holed sieve or metal grater.
- Drop a few at a time into simmering liquid. Cook 5 to 8 minutes. When Spaetzle come to the top they are done. Remove with a slotted spoon. It is best to cook a small amount at a time.
- Saute cooked spaetzle in butter or margarine. Sprinkle chopped fresh chives on top, and serve.
I use whole wheat flour most of the time, and loved this recipe for spaetzles. I used water and egg substitute for the whole milk and eggs, and added some garlic powder. They were wonderful with the chicken goulash I served with them. We loved them. Thanks for the recipe.