Tiny German Dumplings Spaetzle Recipes

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.

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.

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 DUMPLINGS (SPAETZLE OR KNIFFLES) FOR SOUP OR SAUTE

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.

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.