Spatzle Tiny Dumplings Recipes

SPAETZLE (TINY DUMPLINGS)

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.

GERMAN SPAETZLE DUMPLINGS

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.

TINY DUMPLINGS WITH DILL

Steps:

• Bring a 6-quart pot of salted water (2 teaspoon salt for 5 qt water) to a simmer.
• Meanwhile, whisk together flour, dill, 2 teaspoon salt, and 1/2 teaspoon pepper in a large bowl.
• Whisk together eggs and water in a bowl, then add to flour mixture and whisk until batter is smooth.
• Working over barely simmering water, force batter through spaetzlemaker (or through colander with a rubber spatula) into water and cook, stirring occasionally, until dumplings have risen to surface and are firm, 2 to 3 minutes.
• Drain dumplings in a colander, then return to warm pot. Toss with butter and salt and pepper to taste. Serve immediately.

SPAETZLE

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.

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. 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.

SPAETZLE DUMPLINGS

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.

TINY GERMAN DUMPLINGS SPAETZLE

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.

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.

SPATZLE (TINY DUMPLINGS)

Steps:

• In a large mixing bowl, combine flour, salt and nutmeg.
• Break eggs into flour mixture and mix with a fork, then slowly pour in milk, stirring constantly with a wooden spoon.
• In a large saucepan bring 2 quarts of water , with a pinch of salt, to a boil.
• If you do not have a spatzle cutter, place a colander with very large holes over the pot of water and with a spoon press dough through the colander directly into the boiling water.
• Stir to keep the spatzle from sticking together.
• Cook about 5-8 minutes, or until tender.
• Toss with butter and serve.

SPATZLE (LITTLE GERMAN NOODLE DUMPLINGS)

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.