Green Onion Spaetzle Recipes

Steps:

• For the batter: In a small food processor, add the scallions, garlic, zest and 2 teaspoons salt. Blitz until the scallions are chopped finely, scraping down the sides as needed. Add the eggs and blitz again. Pour everything into a large bowl and add the milk. Gradually whisk in the flour to make a thick, tight batter. Add more flour by the spoonful until the proper texture is met (this should feel like it won't drip through a colander, but can be pressed through and remain stringy, not doughy).
• Fill a double boiler halfway with water and add a pinch of salt. Bring to a boil and place a colander over the pot. Add a heaping cup of spaetzle batter at a time to the colander and, with a rubber or wooden spatula, press the batter through the holes into the boiling water. Be sure to scrape the bottom of the colander between pressings and stir the spaetzle into the water so the next group of batter doesn't stick to the one before it. The spaetzle is cooked when it floats to the top. Remove with a fine-mesh sieve and jiggle to remove as much water as possible.
• For the pan: You may need to do this in 2 batches; if so, only add half the ingredients each time. In a large pan on medium-high heat, add the butter and oil. Add the spaetzle and saute until it builds a golden crust, then toss and cook until it's mostly golden all over but still tender, 2 to 4 minutes total. Add the chopped scallions, lemon juice and a few grinds of black pepper and toss. Serve warm.

Steps:

• Finely chop green onion and puree with the eggs in a food processor (do not use a blender!).
• In a med. bowl, add flour, 1 tsp salt, and mix then make a well in the center. Add the onion, egg mixture ( from the food processor) and chopped herbs. Using a fork, pull the flour from the sides of the bowl into the liquid until mixed. The dough should not be too runny, but keep in mind that the thicker it gets, the harder it will be to make the spaetzle. Add milk if needed. Let rest for 15 minutes.
• Bring plenty of salted water to a boil. Use a 'Spaetzlehobel', a food mill, a colander, or your fingertips to let little droplets of dough drop into the water. As soon as they rise, they are done. Layer in a oven proof bowl with the cheese, keep warm in a 280 F oven.
• To make the topping, cut the onions in slices then in quarters, quarter and de-seed the pears, do not peel if using fresh. Cut the pears in small cubes. Heat the butter in a skillet, until it foams, add onions and fry slowly to a light brown, 10 minutes or more. Turn them often, they may burn. Add the drained spaetzle. Add almonds and pears, fry for another 4 minutes. Adjust taste. If using canned pears, add last and warm lightly.
• Serve immediately with the gruyere cheese. Can be reheated as leftovers.

Steps:

• In a medium bowl, combine the flour, salt, and nutmeg. In a separate bowl, combine the eggs and milk. Add the egg mixture to the dry ingredients and stir until smooth; let stand for 30 minutes. Press the batter through a sieve into boiling salted water. Cook about 1 minute. Drop cooked spaetzle into ice water. Drain spaetzle and set aside.
• In a skillet, cook the bacon over medium heat until golden, about 4 to 5 minutes. Add onions and cook until soft, about 4 to 5 minutes. In a separate skillet, saute the cooked spaetzle in the oil until golden. Add the bacon mixture, season as needed with salt and pepper, and garnish with chopped fresh parsley.

Steps:

• For Thea's method (dumpling type) follow this link https://www.justapinch.com/recipe/thea-pappalardo/spaetzle/other-side-dish?k=Thea%27s+SPAETZLE+OTHER+SIDE+DISH&p=2&o=r FOR THE NOODLE VERSION: Put flour in a bowl and add eggs and a pinch of salt to it.
• Using a wooden spoon mix the ingredients until it forms a smooth paste. Add the luke warm water a little at a time until the consitancy is correct. (you may not use all the water) also you may need to add more flour if you add a bit too much water.
• Let the dough sit for about 30 to 40 minutes.
• Bring a large pot of water to a boil. Add some salt. Place your spaetzle press over the pan of boiling water and fill with dough. Press the handle and continue to press until all dough is used. Cut dough from bottom of press using a knife.
• Cook spaetzle until it all floats to top of pan. Remove from water using a slatted spoon to drain all water from them. Place them in a bowl and add a touch of butter to coat and keep from sticking.
• Now continue with steps four and five until all dough has been cooked.
• Once all dough is cooked take a large skillet and put enough butter in it to cook the spaetzle in. Add chopped onion to the butter and saute until onions are golden.
• Add the spaetzle and sprinkle with a nice amount of garlic powder, pepper, onion powder and salt (if you like) saute this for a few minutes to allow flavors to mix.
• Sprinkle you cheddar cheese over the spaetzle and then toss spatzle to mix and blend the cheese in.
• Serve with some brats, snitzle, pork chops anything you like : ) Very good with my https://www.justapinch.com/recipe/deneece-gursky/oven-fried-pork-chops/quick-easy-pork? and https://www.justapinch.com/recipe/deneece-gursky/bavarian-white-wine-kraut/quick-easy-vegetable?