Spaetzle - Hungarian
photo by Jonathan Melendez
- Ready In:
- 17mins
- Ingredients:
- 4
- Yields:
-
1 batch
ingredients
directions
- Mix flour, eggs, and a little salt with water into a paste. Do not beat!
- Drop bit by bit into boiling salted water (the more the better).
- 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.
- Cook for 1-2 minutes then strain (and rinse, optional).
Reviews
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I learned this recipe from my German mother in law 40 years ago. She uses a bit more egg per cup of flour and we boil them in chicken broth (or use bouillon cubes in the water). Tastes great in soup or as a substitute for potatoes as a side dish. Sauté in melted butter or margarine with a little salt and sprinkle with Parmesan Cheese. My son used leftover spaghetti sauce over the top, though I have not yet tried that.
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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!
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