Recipe by Strawberry Girl

from Jeff Smith's "The Frugal Gourmet: On Our Immigrant Ancestors"

Top Review by CappoMomma

Oh my! I made this last night (recipe doubles easily). Wonderful! Wonderful. It was my first time ever making spaetzle. I didn't have and couldn't find (after a 2 day search) a Spaetzle machine/maker anywhere, but found *the perfect this for making them at Kohls. I used a pizza crisper (looks like a round pizza pan but has holes in the bottom) it fit over my pot of boiling water perfectly and using a dough scraper, made perfect little spaetzle. as someone suggested, I added some nutmeg to the mix. I sauted themas suggested and served them with German Pot Roast and gravy. This recipe is definitely a keeper.

Ingredients Nutrition

Directions

  1. Using an electric mixer, blend the eggs, lard or oil, water and milk.
  2. Stir the flour together with 1/2 tsp of the salt and the baking powder in a dry bowl.
  3. Blend this mixture into the liquid.
  4. Mix well and set aside for a moment. Bring 4 quarts of water to a boil and add 2 tsp of salt. Using a spaetzle maker or spaetzle press squeeze the dough into the boiling water.
  5. Use about 1/3 of the dough for each batch.
  6. When the dumplings float to the surface, they are done. Remove them with a slotted spoon and place in a colander.
  7. They can be served with way with paprika gravy or pan fried with a little butter, just until they are a bit golden, and topped with parsley.
  8. Note: These dumplings can also be made by using piping bag or dropping very small amounts from a spoon.
  9. The latter takes much longer.

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