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
GERMAN EGG NOODLES: SPAETZLE
Steps:
- Combine flour, eggs, and salt. Add enough water to make a batter the consistency of light cookie dough. Beat well until some air bubbles develop. Let the batter rest.
- Prepare a large pot with salted water. Bring to a boil. Scrape thin rolls of batter from a chopping board or run the batter through a sieve or spaetzle maker into the boiling water.
- Remove cooked spaetzle from the boiling water with a strainer and serve immediately or place in warm water if you are using the noodles soon but not immediately, or place noodles in cold water if you will be refrigerating or freezing.
GERMAN SPAETZLE
Love this recipe! Simple, but delicious! I learned to make it in school originally, but have tweaked the recipe to add more flavor and make it more authentic.
Provided by HomemadeChef
Categories German
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Mix eggs, flour, and milk. Add seasonings to taste. (Batter will be pretty thick.).
- Bring a large pot of salted water to boil.
- Using a spaetzle maker or colander (or anything that has holes in it), push batter through the holes into boiling water.
- Spaetzle is ready when it floats. Remove with a slotted spoon to drain the water out.
- Add butter to a saucepan and melt over medium-high heat.
- Add spaetzle and saute. (Add onions and garlic for extra flavor.).
- Serve and enjoy!
Nutrition Facts : Calories 210.4, Fat 9, SaturatedFat 4.8, Cholesterol 110.4, Sodium 239.6, Carbohydrate 24.8, Fiber 0.9, Sugar 0.2, Protein 6.9
SPAETZLE
This traditional German dish is one of the most popular dishes in our family restaurant. It is so delicious when served with schnitzel or Parmesan cheese.-5;Essen Haus, Bob and Gail Worm, Madison, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine flour, salt, nutmeg and pepper. Add eggs and milk; stir to mix well (batter will be thick). In a Dutch oven or large kettle, bring chicken broth to a boil. Drop batter by 1/2 teaspoonfuls into boiling liquid. Boil until spaetzle rise to the surface; remove to ice water. Drain well. In a skillet, heat spaetzle in butter until lightly browned. Serve with schnitzel and gravy or with Parmesan cheese.
Nutrition Facts : Calories 326 calories, Fat 7g fat (2g saturated fat), Cholesterol 190mg cholesterol, Sodium 920mg sodium, Carbohydrate 51g carbohydrate (2g sugars, Fiber 2g fiber), Protein 14g protein.
TRADITIONAL SPäTZLE
Spätzle (pronounced "shpetz-luh") is a German-Austrian version of fresh pasta. Austrian chef Wolfgang Ban uses plenty of eggs, which makes the noodles very fluffy, and adds a pinch of nutmeg. This recipe makes 4 cups, which you can serve immediately with Ban's silky crème fraîche sauce, or toss with a bit of oil before freezing.
Provided by Wolfgang Ban
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Spätzle: Bring a large pot of water to a boil. Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, add 4 egg yolks, 4 whole eggs, and a pinch of salt. Mix on medium-high until combined, 10 seconds. Turn off mixer and grate a bit of nutmeg into the eggs (just a hint will go a long way!); add the flour. Start mixing on low, then on medium-high until combined, 20 seconds. Check the consistency: the mixture should have the viscosity of thick pancake batter. To achieve this, add ½ cup water, and use the whisk attachment to beat the batter on high; with the mixer on, add more water as needed, 1 tablespoon at a time, until batter reaches proper consistency, another 1-2 minutes. (Makes 2½ cups batter.)
- Prepare an ice bath in a large bowl and set aside. To the boiling water, add 2 large pinches salt and 1 tablespoon of grapeseed oil. Working in batches, cook the spätzle: Set the spätzle-maker over the pot. Add two ladles of batter to the sliding box; move the box back and forth over the grate and allow the batter to fall into the boiling water. Once the water comes to a boil again, stir the spätzle a few times to prevent clumping and to finish cooking, 1 more minute.
- When all the spätzle are fluffy and floating on the surface of the water, use a strainer to transfer them to the ice bath to stop the cooking, about 1 minute. Next, strain them from the ice bath, place in a bowl, and stir in ½ tablespoon oil to prevent sticking. Set aside. Repeat with remaining batter. (At this point, you can freeze the fully cooked spätzle in an airtight container. Bring to room temperature before using. Makes about 4 cups.)
- Cream Sauce: Heat a medium skillet over medium heat. Add ½ cup water, followed by ¼ cup crème fraîche, two pinches of salt, and a few gratings of nutmeg; stir to combine. Add 1 cup of spätzle in an even layer (note: sauce and spätzle can be doubled in a larger skillet). Add a few grinds of black pepper, and gently simmer to reduce the sauce, stirring occasionally, 8-10 minutes. As the water evaporates, the spätzle will become evenly coated with sauce and plump up. Meanwhile, finely mince the chives. Set aside.
- When almost all the liquid is gone and the sauce has thickened up, taste and adjust seasoning. Add two tablespoons of minced chives and toss or stir to combine. Repeat with remaining servings of spätzle. Plate and serve immediately.
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- In a bowl, whisk together the flour, eggs, milk, and salt. Stir until the batter is well combined and develops bubbles. You can also use a mixer. The batter should neither be too thin nor too thick or it will be difficult to make the spaetzle with your spaetzle maker. Let the batter sit for 5-10 min.
- Put a colander into a bowl to drain the Spaetzle once cooked and bring a large pot of water over high heat to a boil, add about 1 Tbsp of salt to the water, and reduce temperature to a simmer.
- Press batter through a spaetzle maker, a large holed sieve or colander into the simmering water.
- Work in batches, after using about 1/3 of the batter stop adding new spaetzle and let them cook for about 2-3 minutes, or until they float to the top. Stir occasionally. Use a slotted spoon to transfer the spaetzle to the colander so that excess water can drip off.
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- Add the flour to a medium-sized mixing bowl and make a little well (or a mini volcano) in the middle.
- Add the eggs and the salt to the flour and give everything a stir with a wooden spoon or your electric mixer. Now slowly pour in the water while mixing vigorously until the dough has a lump-free, elastic consistency. When you roll the wooden spoon in the batter, you should be able to create air bubbles as a result of the sticky yet smooth consistency. Another way to tell that the batter has the right consistency is when it drips off the spoon very slowly.
- Bring a large pot of salted water to a boil. Once boiling, reduce the heat so that the water is simmering.
- Now, spoon portions of the Spaetzle batter onto your spaetzle grater/maker and scrape the batter through into the boiling water. The spaetzle will float to the top when they are done. This takes around 2-3 minutes.
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