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Dumplings looked appealing, but tasted very bland. Hubby agreed. If I were to try again I would have to alter the recipe quite a bit to add more flavor. Recipe definitely has potential, though.
Very good, and different, although not very attractive (maybe I'll get better with practice). Added brown sugar on top which, to us, made it a "5".
I"m sorry, but I have to agree with natureprincess. Not only did they lose all of their "pumpkiness" after cooking, the texture was not good. I have been making spätzle for several years using a spätzle maker and I used that for these. I cooked them adequately, and then sautéed them, and they were totally bland and very soft. I have a NY Times recipe also, and I may delete that one from my computer as well. I have never given anything a 1-star rating, or even come close to it, I am sorry, but these deserved it. I'm sticking with my regular, excellent spätzle recipe from now on.
I changed this recipe alot and the way I did it was delicious. I used the basic recipe and then to the dough added ginger, cinnamon,and a ton of sugar. Then I boiled them with a clove and fried them in butter with a drop of maple syrup. I served them with powdered sugar, cinnamon, and maple syrup. MMMMMMM!