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
SPAETZLE
Steps:
- In a large bowl, combine the flour, salt, pepper, and nutmeg. In another mixing bowl, whisk the eggs and milk together. Make a well in the center of the dry ingredients and pour in the egg-milk mixture. Gradually draw in the flour from the sides and combine well; the dough should be smooth and thick. Let the dough rest for 10 to 15 minutes.
- Bring 3 quarts of salted water to a boil in a large pot, then reduce to a simmer. To form the spaetzle, hold a large holed colander or slotted spoon over the simmering water and push the dough through the holes with a spatula or spoon. Do this in batches so you don't overcrowd the pot. Cook for 3 to 4 minutes or until the spaetzle floats to the surface, stirring gently to prevent sticking. Dump the spaetzle into a colander and give it a quick rinse with cool water.
- Melt the butter in a large skillet over medium heat and add the spaetzle; tossing to coat. Cook the spaetzle for 1 to 2 minutes to give the noodles some color, and then sprinkle with the chopped chives and season with salt and pepper before serving.
GERMAN SPAETZLE
Steps:
- Gather the ingredients.
- Place a large pot of salted water over high heat and bring to a boil. Reduce the heat to maintain a gentle boil.
- Meanwhile, prepare the spaetzle batter. In a medium bowl, combine the flour and salt; stir to blend.
- In a small bowl, whisk 1/2 cup of milk with the eggs.
- Add the milk and eggs to the flour mixture and beat with a wooden spoon or whisk until the batter is smooth and elastic. It will have a consistency similar to pancake batter. When you lift the spoon, it shouldn't flow; it should drip from it slowly. If too thick, add some milk, and if too thin, add more flour. Let the batter rest for 10 to 15 minutes.
- Place your spaetzle maker or another slotted utensil over the simmering water; add some of the spaetzle batter, and press it through the holes and into the gently boiling water. The spaetzle cook quickly, so it's best to cook them in two or more batches depending on the method you use.
- The spaetzle will take from 1 to 3 minutes to cook, depending on their size. The dumplings will float to the top when done.
- Use a slotted spoon to remove the spaetzle to a bowl and toss with a teaspoon or two of butter. Repeat with the remaining batter.
- At this point, you may sauté the cooked spaetzle (see below) or refrigerate until it's time to sauté and serve. If you're skipping the sauté step and are serving them immediately, taste and add more salt and butter, as needed, along with the freshly ground black pepper and herbs. Toss and serve hot. Sauté the Spaetzle
- Melt 4 tablespoons of butter in a large skillet or sauté pan over medium heat until lightly browned.
- Add the spaetzle to the pan and increase the heat to medium-high. Sauté the spaetzle, stirring frequently, for about 3 to 7 minutes, or browned as desired. Taste the sauteéd spaetzle and add salt, as needed, along with freshly ground black pepper and fresh herbs. Toss and serve hot.
Nutrition Facts : Calories 225 kcal, Carbohydrate 33 g, Cholesterol 130 mg, Fiber 1 g, Protein 9 g, SaturatedFat 2 g, Sodium 424 mg, Sugar 2 g, Fat 5 g, UnsaturatedFat 0 g
BARVARIAN SPAETZLE
When we went to Minnesota a couple years ago we went to a German store in New Ulm. I got this recipe from the owners of the store attached to a spaetzle maker that I bought. I love spaetzle because it is easy to make, delicious, and makes a unique side dish.
Provided by Cupcake-Princess
Categories Healthy
Time 15m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. In a large mixing bowl stir together eggs, water, salt, pepper, and flour.
- Spoon batter into grater section of spaetzle maker and slide it quickly back in forth over boiling water. Boil for a few minutes or until spaetzle floats to the top, stirring occasionlly. Drain.
- Transfer spaetzle back to pot and gently stir in butter, until melted.
Nutrition Facts : Calories 234.7, Fat 7.6, SaturatedFat 3.5, Cholesterol 151.2, Sodium 269, Carbohydrate 32.1, Fiber 1.1, Sugar 0.4, Protein 8.5
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.
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
BADISCHE SCHUPFNUDELN (SPAETZLE)
This is a typical noodle dish of Baden-Baden and the Schwaebische region in Germany. The main ingredient is potatoes. Schupfnudeln get their name from the Upper German word "Schupfen", meaning "to shove, push, throw or chuck". They are traditionally hand-made by rolling out potato dough on a board and cutting the dough into noodles. Schupfnudeln, which are a kind of Spaeztle (home-made pasta), are simple and easy to make. They are delicious and they go well with almost anything: roast pork, racks of lamb, bits of bacon, sauerkraut, and any cabbage dishes. I'm posting this recipe in response to a request in German Cooking Forum.
Provided by Jonah
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Boil the potatoes in their jackets for 25-30 minutes.
- Peel the potatoes and put them on a lightly floured board.
- Mash them with a rolling pin.
- (You can also use a potato masher).
- Add flour, egg, parsley, salt and nutmeg.
- Knead well to form a smooth dough.
- Roll out the dough to about 1 cm thick or to the thickness of your thumb.
- Cut flattened dough into thin strips of 5 cm long.
- Gently roll out the strips or stretch them until the ends taper.
- Leave aside for 15 minutes.
- (Alternatively, you can immediately toss the noodles into boiling water. Remove them when they rise to the surface).
- Heat lard in a pan and fry the noodles till golden brown.
- Serve with roast pork, racks of lamb, sauerkraut or any cabbage dish.
Nutrition Facts : Calories 331.2, Fat 14.1, SaturatedFat 5.4, Cholesterol 64.8, Sodium 320.3, Carbohydrate 44.4, Fiber 4.6, Sugar 1.6, Protein 7
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