Hungarian Spatzle Baby Dumplings Food

SPAETZLE - HUNGARIAN

Steps:

• Mix flour, eggs, and a little salt with water into a paste. Do not beat!
• Drop bit by bit into boiling salted water (the more the better).
• Two approaches work here, either: (a) lower scant teaspoon of the paste into the boiling water (the spaetzle will separate from the spoon and start to cook) one by one, (b)use a coarse grater to force drops of the paste into the water.
• Cook for 1-2 minutes then strain (and rinse, optional).

HUNGARIAN DUMPLING (NOKEDLI) RECIPE

Steps:

• Gather the ingredients.
• Put a large saucepan of water on to boil. Add 2 teaspoons salt and the vegetable oil to the water.
• In a large bowl, whisk together the flour and remaining 1 teaspoon salt. With a wooden spoon, stir in the eggs and just enough water (anywhere from 1/2 to 2/3 cup) to make a wet, pourable dough. It will look like a thick pancake batter with a few lumps.
• Let the dough rest while the water comes to a boil. The dough will be cooked in 3 batches.
• Lay a noodle grater over the pot of boiling water and place a portion of the batter/dough in the square section of the grater and move it back and forth over the grater. Repeat until you have used a third of the dough. Stir the nokedli so they don't stick to the bottom of the pot.
• After the nokedli rise to the surface, cook an additional minute or so. Taste one for doneness. Using a sieve or slotted spoon, transfer the cooked nokedli to a bowl with a little vegetable oil at the bottom. Stir to coat the dumplings so they don't stick together.
• Repeat with the remaining dough in 2 more batches.
• Serve in soup or with stews. Leftovers can be refrigerated or frozen with good results.

HUNGARIAN SPATZLE (BABY DUMPLINGS)

Steps:

• Blend the eggs, milk and salt.
• Add the flour, baking powder and beat thoroughly.
• Bring 3 quarts of water to a boil with 2 tablespoons salt.
• With a teaspoon drop small portions of batter into boiling water, dipping spoon into water frequently to prevent sticking.
• Cook just till tender, about 10 minutes.
• Pour into collander and rinse lightly with cool water.
• Drizzle with melted butter, toss lightly and serve hot.

HUNGARIAN SPATZLE

Steps:

• Whisk together the flour, milk,eggs, 1tbsp butter, salt& nutmeg if using, Blend until the batter is smooth (use your blender).
• Let the batter rest for 30 minutes.
• Set a colander over a pot of boiling water.
• Put half the batter into the colander and with a wooden spoon push the batter through the colander and into the boiling water.
• The size of the spatzle depends on how fast you push it through the colander.
• Reduce heat, cover and simmer for 8 minutes.
• Transfer the spatzle to a heated bowl, cook remaining half.
• Toss with remaining butter.
• Season, Serve.

HUNGARIAN DUMPLINGS

Steps:

• Using an electric mixer, blend the eggs, lard or oil, water, and milk.
• Stir the flour together with 1/2 t of the salt and the baking powder in a dry bowl.
• Blend this mixture into the liquid. Mix well and set aside for a moment.
• Bring 4 quarts of water to a boil and add 2 teaspoons of salt.
• Using a Spaetzle maker or Spaetzle press, squeeze the dough into the boiling water. Use about 1/3 of the dough for each batch. When the dumplings float to the surface, they are done.
• Remove them with a slotted spoon and place in a colander. They can be served this way with Paprika Gravy or pan-fried with a little butter, just until they are a bit golden, and topped with parsley.
• NOTE: These dumplings can also be made by using a piping bag or dropping very small amounts from a spoon. The latter takes much much longer.

GERMAN SPAETZLE DUMPLINGS

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.

HUNGARIAN MUSHROOMS WITH SPAETZLE (SPäTZLE)

Steps:

• Mushrooms:.
• Heat a wide pan over a low flame and add butter. Add onions and cook until soft and translucent.
• Add the mushrooms, salt and pepper, raise the heat and stir. When the moisture from the mushrooms has been released, allow it to evaporate, concentrating the flavour. This might happen quickly or slowly, depending entirely on the type of mushrooms used.
• Add the paprika and cayenne then fry for a few moments more, until the paprika turns a shade darker. Finally, add the sour cream or crème fraiche and dill, and allow it bubble gently for about 5 minutes more.
• Spatzle:.
• Choose a large boiling pot and a large-hole colander which will rest on top of the pot. Fill the pot with water and rest the colander on top, so that the base of the colander is at least 5cm / 2 inches above the surface. Bring to the boil, salt it well, and reduce to a simmer.
• Meanwhile, mix the salt into the flour. Add the egg and gradually work in the milk. You may need more or less milk, but you want to achieve a consistency somewhere between a dough and a batter, though leaning towards batter - you should be able to push it through the holes of the colander quite easily.
• Using a large metal spoon, scoop part of the batter into the colander and push it through into the simmering water. The spatzle will sink to the bottom, then rise when cooked. Remove cooked spatzle with a slotted spoon and keep warm while you cook the remaining batches.

SPäTZLE (AKA SPAETZLE)

Steps:

• Place flour, egg, salt, cayenne, cream fraiche, and milk in a mixing bowl. Whisk together until batter drips slowly off the whisk. If batter seems too thin, add a bit more flour; if too thick, add a bit more milk. You can test the thickness using the smooth side of a cheese grater with fairly large holes. If a dollop of the batter does not drip through the grating holes, it's the right consistency.
• Bring a pot of salted water to a simmer over medium-high heat. Use a spatula to push a spoonful of batter through the holes of the smooth side of the grater into the simmering water.
• When dumplings rise to the surface of the water, they are done. This will take just a few minutes. Remove dumplings with a slotted spoon, and repeat in batches with remaining batter.