Wednesday, June 17, 2015



 Spaetzle is a German/Austrian style dumpling that is then fried. It is a great side for braised meats. The above is shown with caramelized onions. Could also top with chopped, fresh parsley.

 This makes 4-6 servings

1 cup all-purpose flour
1/4 cup plus a Tablespoon milk (must have some fat content)
2 eggs
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
pinch ground white pepper

chopped fresh parsley (or use a bunch of caramelized onions)

Mix together flour, salt, white pepper, and nutmeg.

In a separate bowl, beat eggs well.

Add egg alternately with the milk to the dry ingredients.

Mix until smooth.

Want it to be thick but not a dough. Should be a thick batter, Let rest 15 minutes. If too thin, sprinkle flour on top and fold in.

Bring pot of water to a boil and add salt.

Press mixture through spaetzle maker, or a large holed sieve or metal grater, or through a ricer set at medium or large, directly into the pot of salted water.Here's a photo of the batter going into a ricer. I do have a spaetzle maker, however, wanted to show how this works.

Cook 6 to 8 minutes.

Drain well. Want to remove as much moisture as possible before the next step as you want the spaetzle to brown not steam.

Heat sauté pan and get butter to start foaming


Sauté cooked spaetzle until golden.

Sprinkle chopped fresh parsley or caramelized onions on top, and serve.

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