GERMAN SPAETZLE DUMPLINGS
German Spaetzle are tender, eggy dumplings that make a great addition to a hearty meat main dish.Yield: 4 c of spaetzle
Provided by Sarah | Curious Cuisiniere
Categories Side Dish
Time 35m
Number Of Ingredients 8
Steps:
- In a medium bowl, mix together flour, salt, and nutmeg.
- Make a well in the middle of the flour mixture and add eggs. Scramble the eggs slightly with a fork, mixing them with the flour mixture. Add the water, a little at a time, mixing until a soft dough forms. (Your dough should be somewhere between a drop biscuit dough and a stiff muffin batter. It should be spoon-able, but not pour-able.)
- Cover the dough loosely with a tea towel and set it aside to rest for 15 minutes.
- While dough is resting, bring 3 quarts of water to a boil with 2 tsp salt. (You can add 1 Tbsp of oil to your water if you would like, to keep the cooked Spaetzle from sticking together. If you will be sautéing your Spaetzle after boiling, this is not necessary.)
- Scoop your rested batter into your Spaetzle pressing tool. (Any metal kitchen gadget with holes roughly the diameter of a pencil will work well. Don't have anything? Grab a cutting board and a spatula and check out this recipe for making Spaetzle using the board cutting method.)
- Press the Spaetzle dough through the press into the boiling water. Once the Spaetzle bobs to the top of the water, it is done. Remove it using a slotted spoon. (But, not the one you're using to press the Spaetzle dough!)
- Place the boiled Spaetzle into a bowl and continue with the rest of the dough.
- Serve immediately.
Nutrition Facts : Calories 155 kcal, Carbohydrate 28.1 g, Protein 7.2 g, Fat 2.2 g, Cholesterol 55 mg, Sodium 215 mg, Fiber 4 g, Sugar 1.5 g, ServingSize 1 serving
SPAETZLE DUMPLINGS
These tender homemade spaetzle noodles take only minutes to make and are a natural accompaniment to chicken. You can use this spaetzle recipe with chicken gravy or simply buttered and sprinkled with parsley. -Pamela Eaton, Monclova, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, stir the flour, eggs, milk and salt until smooth (dough will be sticky). In a large saucepan over high heat, bring water to a boil. Pour dough into a colander or spaetzle maker coated with cooking spray; place over boiling water. , With a wooden spoon, press dough until small pieces drop into boiling water. Cook for 2 minutes or until dumplings are tender and float. Remove with a slotted spoon; toss with butter. If desired, sprinkle with parsley.
Nutrition Facts : Calories 223 calories, Fat 6g fat (2g saturated fat), Cholesterol 130mg cholesterol, Sodium 856mg sodium, Carbohydrate 33g carbohydrate (1g sugars, Fiber 1g fiber), Protein 9g protein.
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
Provided by Food Network
Yield 4 servings
Number Of Ingredients 5
Steps:
- Bring a saucepan of salted water it a boil, reduce the heat, and maintain a simmer. In a bowl, stir all the ingredients together. Place a colander over the pan, pour about1/4 of the batter into the colander, and press through the holes with a plastic spatula into the hot water. When the spatzle starts to float to the surface, cover the pan and keep covered until the spatzle appears to swell and is fluffy. Remove the dumplings and repeat the procedure with the remaining batter.
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.
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.
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
GERMAN SPAETZLE DUMPLINGS
Steps:
- 1. Mix together flour, salt, white pepper, and nutmeg. Beat eggs well, and add alternately with the milk to the dry ingredients. Mix until smooth. 2. Press dough through spaetzle maker, or a large holed sieve or metal grater. 3. Drop a few at a time into simmering liquid. Cook 5 to 8 minutes. Drain well. 4. Saute cooked spaetzle in butter or margarine. Sprinkle chopped fresh parsley on top, and serve.
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
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
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