Prep 10 mins
Cook 20 mins
Dumplings. I got this from my wonderful co-worker Rebecca. It is her Hungarian Dad's recipe. She puts them in Chicken Paprikash, which I've also posted.
- Get a pot of water or broth going at a high boil.
- Mix the milk, flour, and eggs in a bowl. (The resulting batter should be a little thicker than Duncan Hines cake mix; a tiny bit stiff, but definitely not "dough".).
- With a spoon, drop small blobs of batter into the boiling water, and let boil for about 20 minutes. (Be advised that you need to keep the water/broth at a high boil for this to work. The surfaces of the blobs really need to cook as soon as they hit the water. then they magically don't stick together. Also, be advised that the blobs will expand as they cook, so try not to make them very large. One way or another, you'll probably have to chop them up with a spatula when you're done anyway.).
- When Spaetzel is done remove it from the broth.
- Drop into Chicken Paprikash when it's done.
Very easy and quick. I added salt and pepper to the mix and cooked them in water. Since I have a spaetzel gizmo, I used that. I like the idea of the broth and will do that next time. :)
What an easy recipe! The noodles were light, fluffy and great served with Recipe #52478 (modified into turkey schnitzel instead of pork) and a cream sauce. I did modify this recipe a bit to suit our own tastes. I added a pinch of nutmeg to the dough per my own personal preference. I also used a colander (with large round holes) & a wooden spoon as a make-shift spaetzel maker to drop the dough into the water, which yields noodles smaller in diameter and therefore lighter and fluffier. Thanks for sharing!
We added some poultry seasoning and cooked them in boiling water. These were very good, but very dense. They should definitely be cooked in broth in order to add flavor. We will make these again with a soup recipe and drop them into the soup. Thanks for posting.