Spaetzle – Tiny Dumplings is a simple German dish consisting of lumps or threads made from a batter of flour, milk, eggs, and salt. This is usually poured through a colander into boiling water, and then mixed in butter and lightly pan-fried. These are added to sauces and stews for extra body, flavour and textures. These are the same as noodles and served the same way. I serve them with either pork or chicken, mushrooms, green beans and a deep creamy sauce. Also, Spaetzle can be made in advance and frozen for a later date. To make sure they don’t stick, once boiled, rinse them under cold water.

Spaetzle - Tiny Dumplings

I lovely alternative to the normal noodles. Serve with a sauce for fast tasty dish.

4.77 from 69 votes

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Course: Side Dish

Cuisine: German

Keyword: Noodles

Prep Time: 5

Cook Time: 18

Total Time: 23

Servings: cups

Calories: 1084kcal

Ingredients

3 cups all-purpose flour 750 ml
4 large eggs
1 cup milk 250 ml
1 cup bread crumbs 250 ml
1 tsp Salt 5 ml
4 gratings nutmeg
6 tbsp butter 90 ml

Instructions

Combine the flour, 1/2 the salt, and the nutmeg in a large mixing bowl.
Beat the eggs into the flour mixture.
Add the milk in a thin stream, stirring constantly with a wooden spoon, and continue to stir until the batter is smooth.
Bring 2 litres of water with the remaining salt to a boil in a 4 - 5 litres saucepan over high heat.
Place a large colander (with large holes) over the saucepan and press a few tablespoons of batter at a time through the holes with a spoon or rubber spatula.
Stir the Spätzle gently to prevent it from sticking together, and boil briskly for 5 to 8 minutes, until tender.
Drain thoroughly using a colander or sieve.
Sprinkle with the toasted bread crumbs, or try the recipe below.

Nutrition

Spaetzle – Tiny Dumplings