Spaetzel Dumplings
- Ready In:
- 10mins
- Ingredients:
- 4
- Yields:
-
1 pot of soup
- Serves:
- 1
ingredients
directions
- Beat eggs, water, and salt together.
- Add flour 1 cup at a time you might not use it all. (Forgot to mention when I originally posted this that when adding the flour do it one cup at a time until the proper consistency is reached. It should be thick and a bit sticky but not stiff.)
- Carefully place batter in a colander, with fairly large holes, over the pot of boiling soup or water.
- With a wooden spoon force the batter through the holes.
- Cook the spaetzels for about 5 minutes stirring occasionally.
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Reviews
-
Every year on the anniversary of my father's death I celebrate his life with a Hungarian feast. I made these to go along with Recipe #311932. The dough was much too stiff to go through the colander holes, large as they were. I ended up dropping in sticky bits with my fingers, which gave the spaetzel an interesting shape, but was time consuming. I would cut back on the flour to maybe 2 1/4 - 2 1/2 cups and add a bit more salt. I cooked them in boiling broth, but had a cooked them in plain water they would not have had as much taste to them. I'm going to try this again and tinker with the recipe.
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It would be hard for me to choose between my two favorite hobbies, cooking and reading, so frequently I compromise and read a cookbook! My husband thinks we have an annex of the public library in our house there are so many books.