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.
- 2 eggs
- 2 tablespoons freshly rendered lard or 2 tablespoons oil
- 1⁄2 cup water
- 1⁄2 cup milk
- 2 1⁄2 cups all-purpose flour
- 2 1⁄2 teaspoons salt
- 1⁄4 teaspoon baking powder
- 4 quarts water
Directions See How It's Made
- Using an electric mixer, blend the eggs, lard or oil, water and milk.
- Stir the flour together with 1/2 tsp of the salt and the baking powder in a dry bowl.
- Blend this mixture into the liquid.
- 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.
- Use about 1/3 of the dough for each batch.
- When the dumplings float to the surface, they are done. Remove them with a slotted spoon and place in a colander.
- 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.
- Note: These dumplings can also be made by using piping bag or dropping very small amounts from a spoon.
- The latter takes much longer.