Prep 4 mins
Cook 20 mins
These free-form dumplings make an unusual side dish, sprinkled with grated cheese or toasted bread crumbs. They can be made in hot broth instead of water, and some recipes instruct forcing the Spatzle dough directly into a boiling soup to cook, just minutes before the soup is brought to the table. Cooking time includes the boiling of the water. Serving size is hard to determine depending whether it is served as a side dish or main dish.
- 2 eggs, beaten
- 1 cup all-purpose flour
- 1⁄2 teaspoon salt
- 1 teaspoon pepper
- 1⁄4 cup milk (or 1/4 cup water)
- 2 quarts water or 2 quarts vegetable broth or 2 quarts beef broth or 2 quarts chicken broth
- 1 teaspoon salt
- 2 tablespoons butter or 2 tablespoons margarine, melted
- Mix eggs, flour, 1/2 teaspoon salt and the pepper.
- Add milk or water (your choice).
- Batter will be thick.
- Heat water or broth of choice till boiling.
- Add 1 teaspoon salt.
- Press batter through colander (preferably one with large holes), a few tablespoons at a time, into boiling water.
- Stir once or twice while boiling to prevent sticking.
- Cook until dumplings rise to surface and are tender, about 5 minutes; drain.
- Pour butter over dumplings.
- NOTES: These free-form dumplings make an unusual side dish, sprinkled with grated cheese or toasted bread crumbs.
- They can be made in hot broth instead of water, and some recipes instruct forcing the Spatzle dough directly into a boiling soup to cook, just minutes before the soup is brought to the table.
- Spatzle is also delicious drained and then fried in a little butter or margarine.
In the recipe "I think" you forgot to say to add the milk or water to the mix. When I make mine I scrape them off of a spatzle board or small cutting board, with a knife into the boiling water. That way you can make them bigger.
Whenever I put them in my chicken soup that I take to families that are sick or just had a baby I drop them directly into the soup and everyone has to ask how to make them.
What can I say - I love spatzle and this was a great recipe. We browned them jut slightly in butter with carmelized onions and they were delicious.