Recipe by MWms
Spaetzle, are German dumplings and can be used as a side dish in place of potatoes or rice. This dish goes well with applesauce and ham or pork. Buttered Breadrumbs can also be used as the topping to add another texture to the dish. The casserole is also microwave-able. Cover, and warm it until the cheese is melted and strings when served.
- 2 large eggs, beaten
- 2 tablespoons water
- 1 1⁄2 cups all-purpose flour
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground nutmeg
- 6 tablespoons butter
- 1 medium onion, diced
- 12 ounces jarlsberg cheese, grated. reserve 2 oz for topping
- salt and pepper
Directions See How It's Made
- Combine eggs and water; stir in flour and salt beating until smooth and shiny.
- The batter should pull from the side of the bowl, and should slowly slide off a spoon.
- Drop dough by ½ teaspoonfuls into large pot of boiling water (or pass through a large holed colander).
- Cook 2 to 3 minutes or until the dumplings pop to the surface.
- Remove the Spaetzle with a slotted spoon and place in a casserole dish.
- Melt the butter and sauté the onions until soft, with browned edges and add the nutmeg.
- Fold in the Swiss cheese and the sautéed onion mixture into the spaetzle.
- Salt and pepper to taste.
- Top with the reserved Swiss cheese.
- Place dish in a pre-heated 350 degree oven for 30 minutes.