Total Time
17mins
Prep 15 mins
Cook 2 mins

Various English spellings abound, but my Hungarian family has always pronounced this as shpetz-leh. I prefer spaetzle topped with Chicken Paprikash or Beef Goulash (anything with lots of Hungarian paprika!!).

Ingredients Nutrition

Directions

  1. Mix flour, eggs, and a little salt with water into a paste. Do not beat!
  2. Drop bit by bit into boiling salted water (the more the better).
  3. Two approaches work here, either: (a) lower scant teaspoon of the paste into the boiling water (the spaetzle will separate from the spoon and start to cook) one by one, (b)use a coarse grater to force drops of the paste into the water.
  4. Cook for 1-2 minutes then strain (and rinse, optional).

Reviews

(5)
Most Helpful

I made this tonight to go with chicken paprikash. The dumplings were wonderful! It made enough for about 6-8 people, so i sauteed half of them in butter and salt, and topped those with the chicken and used the other half for chicken and dumplings. These are the perfect chewy consistency, just like I was looking for. Thanks for sharing your recipe!

Detroit Sarah November 04, 2009

I'm Hungarian. I go back to my family's homes in Hungary every year for 6-8 weeks! This is the way they make their spsetzle. PREFECT! So yummy! Thank you! It bought me back home. Alizka

Edes Alizka September 12, 2009

This is a basic Hungarian recipe- only Hungarians call it "nokedli". Germans and Austrians call it "spaetzle".

Janis Eschbach March 05, 2004

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