GERMAN DUMPLINGS (SPAETZLE OR KNIFFLES) FOR SOUP OR SAUTE
When our church decided to host a "German Reformation Night" dinner, I went hunting for authentic German recipes. Here is one that fits the bill. There are two ways to make the dumplings (explained below). Serving ideas suggested below too. Gushundheit--!
Provided by Debber
Categories German
Time 20m
Yield 3 cups???, 5-7 serving(s)
Number Of Ingredients 4
Steps:
- Mix these together until sticky.
- Drop into bubbling soup or stew, broth or water. (see below for ideas).
- Dumplings will rise to the surface as they cook; remove from liquid with a slotted spoon (if sautéing in another pan); set aside in a bowl (keep warm).
- MAKE THE DUMPLINGS #1: This method results in very small, stringy-ish dumplings and is great for soups or stews. Spoon several tablespoons of batter into a colander, then with the back of the spoon--press the batter through the holes into the bubbling liquid.
- METHOD #2: This method forms larger dumpling pieces (dime & quarter size) and is great for soups or stews, too -- but especially good if you want to saute the dumplings afterwards (more on that in a minute). Using a teaspoon and butter knife, scoop up a spoonful of batter, then use the knife to cut off little dibs and dabs, using the knife to also push the dibs into the hot liquid. If the knife or spoon gets messy, just dip into the hot liquid.
- SERVING IDEAS: We love these in chicken-dumpling soup (use your regular chicken soup recipe -- skip the egg noodles and make these dumplings instead). OR scoop out the larger dumplings (Method #2), and saute in butter or olive oil along with kielbasa or other sausage and LOTS of onion ring slices. OR saute some fresh veggies, then add the dumplings -- heaven!
- VARIATIONS: Add several pinches of your favorite herbs along with the flour to enhance the soup, stew or saute dish.
- Chef's Note: Altho' this is kind of putzy, it is well worth the effort and SO different from regular pasta-noodles.
Nutrition Facts : Calories 97.7, Fat 2.2, SaturatedFat 0.7, Cholesterol 84.6, Sodium 86.5, Carbohydrate 14.5, Fiber 0.5, Sugar 0.2, Protein 4.5
SPAETZLE
The name spaetzle is German for "little sparrow," which is what the shape of these tiny noodles or dumplings resemble. Serve them as a side dish-tossed with a little melted butter like potatoes or rice, or topped with a creamy sauce or gravy. If you want to make them quickly, look for a spaetzle maker in your favorite kitchenware store.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- Fill 4-quart Dutch oven half full with water; heat to boiling. In medium bowl, mix eggs, milk, flour, salt and pepper with fork (batter will be thick).
- Press a few tablespoons of the batter at a time through colander with 1/4-inch holes, or spaetzle maker, into boiling water. Stir once or twice to prevent sticking. Cook about 2 to 5 minutes or until spaetzle rise to surface and are tender; drain. Toss with butter.
Nutrition Facts : Calories 120, Carbohydrate 17 g, Cholesterol 75 mg, Fat 1, Fiber 0 g, Protein 5 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 135 mg, Sugar 0 g, TransFat 0 g
SPäTZLE (AKA SPAETZLE)
Apparently spätzle translates to little swallows in German, which makes a lot of sense when you consider their shape. These micro-dumplings cook in a just a few minutes, and are great plain with browned butter or topped with slowly braised meat.
Provided by Chef John
Categories Side Dish
Time 20m
Yield 2
Number Of Ingredients 6
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.
Nutrition Facts : Calories 186.7 calories, Carbohydrate 25.4 g, Cholesterol 105 mg, Fat 6.1 g, Fiber 0.9 g, Protein 7.4 g, SaturatedFat 2.9 g, Sodium 527.6 mg, Sugar 1.6 g
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
TINY GERMAN DUMPLINGS SPAETZLE
Spaetzle, "little sparrows," are very like hornli, "little horns," and knopfli, "little buttons." They are all tiny dumplings, very popular in Germany and Switzerland. A plateful of these lovely golden nuggets can be a meal in itself, with salad and wine. Otherwise, serve them with chicken, game, or meat. The purchase of a spaetzle mill will simply the procedure of make them, although you can certainly make do with a large-hole colander, or even a wooden board and a sharp knife
Provided by Olha7397
Categories < 60 Mins
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, combine the flour with the eggs, salt, pepper, and warm water.
- Beat hard with a wooden spoon to form a thick, smooth batter.
- Continue beating for 5 minutes.
- This should be done rather energetically, by scraping the dough toward you with a regular rhythm, so as to incorporate as much air as possible.
- Let the dough rest, covered, for 15 minutes.
- Bring the salted water to a boil.
- If you are using a spaetzle mill, simply push the dough through it into the boiling salted water.
- If you do not have a mill, balance a colander (the largest you own) on the rim of the pot in which the water is boiling.
- Make sure that the water is at least 8 inches below the colander or the dough will simply congeal from the steam.
- Use a large wooden spoon to press the dough through the holes in the colander into the water.
- A third alternative is to add a little more flour to the dough (about 1/2 cup) to stiffen it.
- Remove the dough to a floured board and with a sharp knife slice it into strips about 1/4 inch wide and 1/2 inch long.
- Boil the spaetzle for 4 minutes.
- Drain in a large colander, and rinse briefly under cold running water.
- Drain.
- *Melt the butter in an ovenproof skillet.
- Saute the spaetzle for 3 to 4 minutes, then place the skillet in a 350°F.
- oven and bake for 10 minutes.
- Serves 6 to 8.
- NOTES AND VARIATIONS:*You can make the spaetzle ahead up to this point.
- Spread them out on a kitchen towel and cover them with a damp towel.
- They will keep for several hours.
- The Dumpling Cookbook.
Nutrition Facts : Calories 344.3, Fat 11.6, SaturatedFat 6, Cholesterol 161.3, Sodium 490.8, Carbohydrate 48, Fiber 1.7, Sugar 0.4, Protein 10.7
SPATZLE (LITTLE GERMAN NOODLE DUMPLINGS)
These free-form dumplings make an unusual side dish, sprinkled with grated cheese or toasted bread crumbs. They can be made in hot broth instead of water, and some recipes instruct forcing the Spatzle dough directly into a boiling soup to cook, just minutes before the soup is brought to the table. Cooking time includes the boiling of the water. Serving size is hard to determine depending whether it is served as a side dish or main dish.
Provided by dojemi
Categories Low Protein
Time 24m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix eggs, flour, 1/2 teaspoon salt and the pepper.
- Add milk or water (your choice).
- Batter will be thick.
- Heat water or broth of choice till boiling.
- Add 1 teaspoon salt.
- Press batter through colander (preferably one with large holes), a few tablespoons at a time, into boiling water.
- Stir once or twice while boiling to prevent sticking.
- Cook until dumplings rise to surface and are tender, about 5 minutes; drain.
- Pour butter over dumplings.
- NOTES: These free-form dumplings make an unusual side dish, sprinkled with grated cheese or toasted bread crumbs.
- They can be made in hot broth instead of water, and some recipes instruct forcing the Spatzle dough directly into a boiling soup to cook, just minutes before the soup is brought to the table.
- Spatzle is also delicious drained and then fried in a little butter or margarine.
Nutrition Facts : Calories 141.1, Fat 6, SaturatedFat 3.2, Cholesterol 73.6, Sodium 653.8, Carbohydrate 16.7, Fiber 0.7, Sugar 0.1, Protein 4.7
SPAETZLE (TINY DUMPLINGS)
Make and share this Spaetzle (Tiny Dumplings) recipe from Food.com.
Provided by Anne Edgell
Categories German
Time 20m
Yield 1 batch
Number Of Ingredients 7
Steps:
- Combine the flour, 1/2 the salt, and the nutmeg in a large mixing bowl.
- Beat the eggs into the flour mixture.
- Add the milk in a thin stream, stirring constantly with a wooden spoon and continue to stir until the batter is smooth.
- Bring 2 quarts (2 L) of water with the remaining salt to a boil in a 4 to 5 quart (4-5 L) saucepan over high heat.
- Place a large colander (with large holes) over the saucepan and press a few tablespoons of batter at a time through the holes with a spoon or rubber spatula.
Nutrition Facts : Calories 2241.8, Fat 38.2, SaturatedFat 13.6, Cholesterol 880.2, Sodium 3523.1, Carbohydrate 376.8, Fiber 15, Sugar 9.2, Protein 86.3
GERMAN SPAETZLE DUMPLINGS
"Traditional German dumplings. You can also mince a few pieces of bacon, onion and garlic in a pan, and heat the cooked spaetzle in the all of the above or your choice. Omit the butter if preparing recipe with bacon."
Provided by AnnyLaurie
Categories Grains
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
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. When Spaetzle come to the top they are done. Remove with a slotted spoon. It is best to cook a small amount at a time.
- Saute cooked spaetzle in butter or margarine. Sprinkle chopped fresh chives on top, and serve.
Nutrition Facts : Calories 133.7, Fat 6.3, SaturatedFat 3.2, Cholesterol 81.7, Sodium 249.5, Carbohydrate 15.2, Fiber 2.5, Sugar 0.8, Protein 5.2
More about "spatzle little german noodle dumplings food"
EASY SPAETZLE RECIPE: HOW TO MAKE GERMAN EGG NOODLES
From kenarry.com
OMA'S GERMAN SPAETZLE RECIPE ~ EASY HOMEMADE NOODLES
From quick-german-recipes.com
SPAETZLES- GERMAN NOODLES - ANALIDA'S ETHNIC SPOON
From ethnicspoon.com
SPATZLE (LITTLE GERMAN NOODLE DUMPLINGS) - BIGOVEN
From bigoven.com
Reviews 1Servings 4Cuisine AmericanCategory Side Dish
GERMAN SPAETZLE RECIPE - THESPRUCEEATS.COM
From thespruceeats.com
SPAETZLE RECIPE | KITCHN
From thekitchn.com
SPAETZLE RECIPE | EATINGWELL
From eatingwell.com
GERMAN SPAETZLE (SPäTZLE) - BINKY'S CULINARY CARNIVAL
From binkysculinarycarnival.com
HOW TO MAKE GERMAN NOODLES OR SPAETZLE OR SPäTZLE
From gettystewart.com
SPAETZLE WITH CHEESE- GERMAN DUMPLING NOODLES | FOODTALK
From foodtalkdaily.com
RECIPE: SPATZLE (LITTLE GERMAN NOODLE DUMPLINGS)
From mealsteps.com
HOMEMADE GERMAN SPAETZLE RECIPE - THE WANDERLUST KITCHEN
From thewanderlustkitchen.com
LITTLE GERMAN NOODLE DUMPLINGS (SPAETZLE) - RECIPE | COOKS.COM
From cooks.com
EASY SPAETZLE RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
ASTRAY RECIPES: SPATZLE (LITTLE GERMAN NOODLE DUMPLINGS)
From astray.com
CHIVIOR STAINLESS STEEL SPAETZLE MAKER GERMAN EGG NOODLE …
From amazon.ca
SPAETZLE MAKER BY HARCCI : HOMEMADE GERMAN NOODLE …
From amazon.ca
SPAETZLE MAKER BY HARCCI : HOMEMADE GERMAN NOODLE …
From amazon.ca
THE INFAMOUS SPäTZLE - TINY GERMAN DUMPLINGS - SKIP THE JUNK
From skipthejunk.com
NORPRO SPAETZLE MAKER GERMAN EGG DUMPLING NOODLES 3128
SPATZLE (LITTLE GERMAN NOODLE DUMPLINGS) RECIPE - FOOD.COM
From pinterest.nz
SPATZLE (LITTLE GERMAN NOODLE DUMPLINGS) - PLAIN.RECIPES
From plain.recipes
EASY HOMEMADE GERMAN SPAETZLE RECIPE - THE SPRUCE EATS
From thespruceeats.com
ANGOILY 2PCS STAINLESS STEEL SPAETZLE MAKER GERMAN EGG NOODLE …
From amazon.ca
HOMEMADE GERMAN SPAETZLE RECIPE | MEL'S KITCHEN CAFE
From melskitchencafe.com
GUIDE TO GERMAN PASTA, SPAETZLE AND POTATOES - GERMANFOODS.ORG
From germanfoods.org
SPATZLE (LITTLE GERMAN NOODLE DUMPLINGS) RECIPE - TEXTCOOK
From textcook.com
SPAETZLE -- HOMEMADE GERMAN DUMPLINGS/NOODLES
From youtube.com
HOW TO MAKE GERMAN SPAETZLE DUMPLINGS | PASTA RECIPES - YOUTUBE
From youtube.com
HOW TO MAKE QUICK GERMAN SPAETZLE | OUR EVERYDAY LIFE
From oureverydaylife.com
HOW TO MAKE SPAETZLE - THE BEST GERMAN NOODLES - YOUTUBE
From youtube.com
WHAT IS SPäTZLE (SPAETZLE) AND HOW TO COOK THE PERFECT …
From masterclass.com
HOMEMADE SPAETZLE - JO COOKS
From jocooks.com
SPAETZLE GERMAN DUMPLING NOODLE - LARDER PANTRY AND GARDEN
From larderpantryandgarden.com
SPATZLE (LITTLE GERMAN NOODLE DUMPLINGS) RECIPE - COOKEATSHARE
From cookeatshare.com
GERMAN SPAETZLE DUMPLINGS : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
HOMEMADE GERMAN SPAETZLE RECIPE - RECIPES FROM EUROPE
From recipesfromeurope.com
10 BEST SPAETZLE MAKERS - PYTHONAWESOME.COM
From pythonawesome.com
GERMAN SPAETZLE DUMPLINGS RECIPE | SAY MMM
From saymmm.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love