Prep 10 mins
Cook 30 mins
My German grandmother always served these when she made pot roast when we were growing up. We drooled with anticipation.
- 1 1⁄2 cups flour
- 1⁄2 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1⁄2 cup water
- 1⁄4 cup butter
- 1⁄2 cup chopped onion
- Mix flour, baking powder and salt.
- Beat together eggs and water.
- Beat egg mixture with flour mixture until batter is elastic.
- Boil a pot of water.
- Reduce water to simmer.
- Plop spoonfuls of dough into simmering water.
- When they rise to the surface, remove with a slotted spoon and put aside.
- When all of the spaetzel are cooked, melt butter in frying pan.
- Saute onion in butter for a few minutes.
- Add spaetzels and saute for 5-10 minutes.
My Grandmother placed some dough on a wooden cutting board and scraped with sharp knife direct in cooking salt water. Aaaah
These were really good. I have been craving them. I even got my picky daughter to eat them. They are so good sauted with the onions and butter, especially when the onions get sweet and caramelized. I had a really hard time at first. I tried using a spoon to drop them in, but that didn't work. After several different attempts, I figured something out. I used a big slotted spoon and used a spoon to squeeze the dough through the slots. It took me forever. I would like to make these again, but I would like an easier method. I will probably wait until I have a spatzel maker to make it less work. They did taste really good though.
Holy Yum!! Better than the restaurant! Thanks so much! We pushed the batter thru a collander (strainer) a technique I saw before, so they were tiny, which I love! Soooo good...Hope you like my photos!