Wednesday, September 16, 2015


While tasty I did NOT have the correct technique. These were a pain to make and made a mess of my kitchen!

The dough was very sticky and elastic-y. It was like a very thick pancake batter. This made it difficult to push through the metal colander. It was also problematic when the colander fell into the boiling water and all the dough cooked into each little draining hole.

Next time, I'll put it in a plastic bag and cut off the corner off it. Then I'll dribble the spaetzle dough into the hot water. When it floats it is ready to be fished out of the water!

I served this with our Sauerbraten pot roast!
sticky batter!

connected chopsticks with twist ties
to make a frame. This sort of worked...
balanced the colander over the
 boiling water. How could this end poorly?

Spaetzle Dumpings

Adapted from All Recipes
Makes 2 servings (even though the recipe says this would serve 6)

1 cup all-purpose flour
1/4 cup milk (almond milk worked)
2 eggs
1/2 teaspoon ground nutmeg (optional)
1 pinch freshly ground white pepper
1/2 teaspoon salt

  • Mix together flour, salt, white pepper, and nutmeg. Beat eggs well, and add alternately with the milk to the dry ingredients. Mix until smooth.
  • Press dough through spaetzle maker, or a large holed sieve or metal grater.
  • Drop a few at a time into simmering liquid. Cook 5 to 8 minutes. Drain well.
  • Optional: Saute cooked spaetzle in butter or margarine. Sprinkle chopped fresh parsley on top, and serve

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