Recipe by ChesterCopperPot
German Egg Dumpling. This is a Joy of Cooking recipe that I have used for years. If you have a spatzle press, use it instead of a colander. Try to find whole nutmeg to grate fresh for the noodles. It is amazing, if you like nutmeg.
- 1 1⁄2 cups all-purpose flour
- 1⁄2 teaspoon baking powder
- 3⁄4 teaspoon salt
- 1 pinch freshly grated nutmeg or 1 pinch ground nutmeg
- 2 large eggs
- 1⁄2 cup milk
Directions See How It's Made
- Start about 12 cups lightly salted water to boil in a large saucepan.
- Combine Flour, Baking Powder, Salt, and Nutmeg in a large mixing bowl.
- In a separate bowl, beat together the eggs and milk.
- Add milk mixture to flour mixture and beat with a wooden spoon until a fairly elastic batter forms.
- When the water is boiling place half of the batter into a large colander with large holes and use the back a a large spoon to press the batter through the holes into the water. The squiggly, irregular-shaped noodles will quickly float to the top of the water. Using a slotted spoon or a spider, remove cooked noodles to a clean bowl. Repeat with remaining batter until all of your batter has been cooked.
- Drain any excess water off the noodles and toss with a little butter or olive oil to keep from sticking. You can serve them as is or you can melt 3 tablespoons butter in a large heavy skillet and cook them until the edges are golden and crisp.