SPAETZLE - HUNGARIAN
Various English spellings abound, but my Hungarian family has always pronounced this as shpetz-leh. I prefer spaetzle topped with Chicken Paprikash or Beef Goulash (anything with lots of Hungarian paprika!!).
Provided by Melody
Categories Hungarian
Time 17m
Yield 1 batch
Number Of Ingredients 4
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).
Nutrition Facts : Calories 2944.5, Fat 21.6, SaturatedFat 5.8, Cholesterol 558, Sodium 243, Carbohydrate 573.4, Fiber 20.2, Sugar 2.6, Protein 96.3
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.
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
SPAETZLE II
Pinched noodles. These can be frozen after cooking.
Provided by Jill
Categories Main Dish Recipes Dumpling Recipes
Time 25m
Yield 4
Number Of Ingredients 2
Steps:
- Place flour in a medium bowl, making a well for the eggs. Introduce the eggs, and mix with a fork; then knead to form a stiff dough. Pinch off half-inch pieces of batter with fingers, and cook in a large pot of boiling water until dumplings float to the top, 5 to 15 minutes.
Nutrition Facts : Calories 149.3 calories, Carbohydrate 24 g, Cholesterol 92.5 mg, Fat 2.8 g, Fiber 0.8 g, Protein 6.4 g, SaturatedFat 0.8 g, Sodium 74.9 mg, Sugar 0.3 g
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.
SPAETZLE
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 7
Steps:
- In a large bowl, whisk eggs. Whisk in water, nutmeg, oil, and salt. Add 2 cups flour. Using your hands, mix until combined. Add remaining cup flour, a little at a time, until thoroughly combined and a dough forms. It may not be necessary to add all of the flour. Continue using your hands to beat the dough to remove any air pockets that may have formed. Let rest for 15 minutes.
- Bring a large pot of water to a boil; add salt. Prepare an ice bath; set aside. Using an offset spatula, spread a small wooden cutting board thinly with rested dough. Cut the dough crosswise into thin pieces with the edge of the spatula, and slide into the boiling water. Alternatively, you can use a spaetzle maker. When the spaetzle begins to float, use a slotted spoon to remove and transfer to ice bath. When completely cooled, drain well, and transfer to a large bowl. Drizzle with enough oil to prevent it from sticking; toss to combine. The spaetzle may be made up to this point, 1 hour in advance.
- Heat clarified butter in a large skillet over medium heat. Add spaetzle, and cook until heated through. Season with salt and nutmeg. Serve immediately.
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- Cheese Spaetzle. German spaetzle are little noodles or dumplings made from basic ingredients (flour, eggs, milk). They’re often added to soups or crisped up with a bit of butter and served with sausage.
- Herb Spaetzle. Mixed fresh herbs add color and extra flavor to the dough for spaetzle. Not familiar? They’re the small, chewy noodle-dough dumplings, originally from Germany.
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- Portobello Paprikash with Spaetzle. “My Portobello Paprikash,” writes health blogger Sonali, “is a vegetarian twist on Chicken Paprikash, a classic Hungarian dish made with chicken cooked in a creamy sauce flavored with Hungarian paprika.
- Homemade German Spaetzle. Cream of Wheat cereal (i.e., wheat farina) combines with flour to yield spaetzle of exceptional litheness and tenderness. After you’re done making these, you can dry them out and refrigerate.
- Hungarian Goulash with Spaetzle. Traditional Hungarian goulash is flavored with both sweet and smoky paprika, for deep, deep flavor. This recipe calls for canned beef, which saves time and, oddly, provides a long-simmered flavor.
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