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
- 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.