Spaetzel Dumplings

JPsBarbie's Note:

This recipe was given to my mother by her best friend Sophie. It is perfect to use in Chicken Paprikash or even Chicken Soup. The spaetzels can either be cooked directly in the soup or like pasta in salted water.

• Total Time: 10 mins
• Prep Time: 5 mins
• Cook Time: 5 mins

Ingredients:

Serves: 1

Yield: 1.0 pot of ...

• 3 eggs
• ½ cup water
• 1 teaspoon salt
• 3 cups flour

Directions:

1. Beat eggs, water, and salt together.
2. Add flour 1 cup at a time you might not use it all. (Forgot to mention when I originally posted this that when adding the flour do it one cup at a time until the proper consistency is reached. It should be thick and a bit sticky but not stiff.)
3. Carefully place batter in a colander, with fairly large holes, over the pot of boiling soup or water.
4. With a wooden spoon force the batter through the holes.
5. Cook the spaetzels for about 5 minutes stirring occasionally.

Reviews

[Mirj]

Every year on the anniversary of my father's death I celebrate his life with a Hungarian feast. I made these to go along with Hungarian Potato Soup. The dough was much too stiff to go through the colander holes, large as they were. I ended up dropping in sticky bits with my fingers, which gave the spaetzel an interesting shape, but was time consuming. I would cut back on the flour to maybe 2 1/4 - 2 1/2 cups and add a bit more salt. I cooked them in boiling broth, but had a cooked them in plain water they would not have had as much taste to them. I'm going to try this again and tinker with the recipe.