SPAETZLE DUMPLINGS
These tender homemade spaetzle noodles take only minutes to make and are a natural accompaniment to chicken. You can use this spaetzle recipe with chicken gravy or simply buttered and sprinkled with parsley. -Pamela Eaton, Monclova, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, stir the flour, eggs, milk and salt until smooth (dough will be sticky). In a large saucepan over high heat, bring water to a boil. Pour dough into a colander or spaetzle maker coated with cooking spray; place over boiling water. , With a wooden spoon, press dough until small pieces drop into boiling water. Cook for 2 minutes or until dumplings are tender and float. Remove with a slotted spoon; toss with butter. If desired, sprinkle with parsley.
Nutrition Facts : Calories 223 calories, Fat 6g fat (2g saturated fat), Cholesterol 130mg cholesterol, Sodium 856mg sodium, Carbohydrate 33g carbohydrate (1g sugars, Fiber 1g fiber), Protein 9g protein.
GERMAN SPAETZLE DUMPLINGS
"Traditional German dumplings. You can also mince a few pieces of bacon, onion and garlic in a pan, and heat the cooked spaetzle in the all of the above or your choice. Omit the butter if preparing recipe with bacon."
Provided by AnnyLaurie
Categories Grains
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- 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. When Spaetzle come to the top they are done. Remove with a slotted spoon. It is best to cook a small amount at a time.
- Saute cooked spaetzle in butter or margarine. Sprinkle chopped fresh chives on top, and serve.
Nutrition Facts : Calories 133.7, Fat 6.3, SaturatedFat 3.2, Cholesterol 81.7, Sodium 249.5, Carbohydrate 15.2, Fiber 2.5, Sugar 0.8, Protein 5.2
GERMAN SPAETZLE DUMPLINGS
Traditional German dumplings. You can also mince a few pieces of bacon in a pan, and heat the cooked spaetzle in the bacon drippings-only omit the butter, if preparing recipe with bacon.
Provided by MARBALET
Categories Main Dish Recipes Dumpling Recipes
Yield 6
Number Of Ingredients 9
Steps:
- 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.
- Saute cooked spaetzle in butter or margarine. Sprinkle chopped fresh parsley on top, and serve.
Nutrition Facts : Calories 140.9 calories, Carbohydrate 16.8 g, Cholesterol 73 mg, Fat 6 g, Fiber 0.7 g, Protein 4.7 g, SaturatedFat 3.2 g, Sodium 268.6 mg, Sugar 0.7 g
TINY GERMAN DUMPLINGS SPAETZLE
Spaetzle, "little sparrows," are very like hornli, "little horns," and knopfli, "little buttons." They are all tiny dumplings, very popular in Germany and Switzerland. A plateful of these lovely golden nuggets can be a meal in itself, with salad and wine. Otherwise, serve them with chicken, game, or meat. The purchase of a spaetzle mill will simply the procedure of make them, although you can certainly make do with a large-hole colander, or even a wooden board and a sharp knife
Provided by Olha7397
Categories < 60 Mins
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, combine the flour with the eggs, salt, pepper, and warm water.
- Beat hard with a wooden spoon to form a thick, smooth batter.
- Continue beating for 5 minutes.
- This should be done rather energetically, by scraping the dough toward you with a regular rhythm, so as to incorporate as much air as possible.
- Let the dough rest, covered, for 15 minutes.
- Bring the salted water to a boil.
- If you are using a spaetzle mill, simply push the dough through it into the boiling salted water.
- If you do not have a mill, balance a colander (the largest you own) on the rim of the pot in which the water is boiling.
- Make sure that the water is at least 8 inches below the colander or the dough will simply congeal from the steam.
- Use a large wooden spoon to press the dough through the holes in the colander into the water.
- A third alternative is to add a little more flour to the dough (about 1/2 cup) to stiffen it.
- Remove the dough to a floured board and with a sharp knife slice it into strips about 1/4 inch wide and 1/2 inch long.
- Boil the spaetzle for 4 minutes.
- Drain in a large colander, and rinse briefly under cold running water.
- Drain.
- *Melt the butter in an ovenproof skillet.
- Saute the spaetzle for 3 to 4 minutes, then place the skillet in a 350°F.
- oven and bake for 10 minutes.
- Serves 6 to 8.
- NOTES AND VARIATIONS:*You can make the spaetzle ahead up to this point.
- Spread them out on a kitchen towel and cover them with a damp towel.
- They will keep for several hours.
- The Dumpling Cookbook.
Nutrition Facts : Calories 344.3, Fat 11.6, SaturatedFat 6, Cholesterol 161.3, Sodium 490.8, Carbohydrate 48, Fiber 1.7, Sugar 0.4, Protein 10.7
GERMAN DUMPLINGS (SPAETZLE OR KNIFFLES) FOR SOUP OR SAUTE
When our church decided to host a "German Reformation Night" dinner, I went hunting for authentic German recipes. Here is one that fits the bill. There are two ways to make the dumplings (explained below). Serving ideas suggested below too. Gushundheit--!
Provided by Debber
Categories German
Time 20m
Yield 3 cups???, 5-7 serving(s)
Number Of Ingredients 4
Steps:
- Mix these together until sticky.
- Drop into bubbling soup or stew, broth or water. (see below for ideas).
- Dumplings will rise to the surface as they cook; remove from liquid with a slotted spoon (if sautéing in another pan); set aside in a bowl (keep warm).
- MAKE THE DUMPLINGS #1: This method results in very small, stringy-ish dumplings and is great for soups or stews. Spoon several tablespoons of batter into a colander, then with the back of the spoon--press the batter through the holes into the bubbling liquid.
- METHOD #2: This method forms larger dumpling pieces (dime & quarter size) and is great for soups or stews, too -- but especially good if you want to saute the dumplings afterwards (more on that in a minute). Using a teaspoon and butter knife, scoop up a spoonful of batter, then use the knife to cut off little dibs and dabs, using the knife to also push the dibs into the hot liquid. If the knife or spoon gets messy, just dip into the hot liquid.
- SERVING IDEAS: We love these in chicken-dumpling soup (use your regular chicken soup recipe -- skip the egg noodles and make these dumplings instead). OR scoop out the larger dumplings (Method #2), and saute in butter or olive oil along with kielbasa or other sausage and LOTS of onion ring slices. OR saute some fresh veggies, then add the dumplings -- heaven!
- VARIATIONS: Add several pinches of your favorite herbs along with the flour to enhance the soup, stew or saute dish.
- Chef's Note: Altho' this is kind of putzy, it is well worth the effort and SO different from regular pasta-noodles.
Nutrition Facts : Calories 97.7, Fat 2.2, SaturatedFat 0.7, Cholesterol 84.6, Sodium 86.5, Carbohydrate 14.5, Fiber 0.5, Sugar 0.2, Protein 4.5
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