Traditional German Spaetzle – Classic German Dumplings Recipe
Spaetzle is one of my favorite German side dishes to make. These traditional German egg dumplings are simple, quick to prepare, and cook in just a few minutes.
Homemade spaetzle has a soft texture that makes it perfect for soaking up gravies and sauces, which is why it’s often served with hearty meals like German goulash, roasted meats, or rich stews.
One of my favorite ways to use spaetzle is in chicken noodle soup. The dumplings add a wonderful homemade flavor and make the soup extra comforting.
The great thing about spaetzle is how versatile it is. You can serve it as a side dish, mix it with butter and herbs, add cheese, or include it in soups and stews for a warm and satisfying meal.
Traditional German Spaetzle – Classic German Dumplings Recipe
Old Folks Adventures : www.oldfolksadventures.com
Ingredients
- 2 cups all-purpose flour
- 1 1/2 tsp salt
- 1/8 tsp freshly ground nutmeg
- 4 large eggs
- 1/2 cup Milk
Instructions
- mix flour, salt, and nutmeg to the mixing blow of the stand mixeryou can mix by hand if you prefer. I used a wooden spoon and mixed everything together.
- crack eggs in a small bowl and whisk them
- make a well in the center of the flour mixture and poor the eggs in
- add the some of the milk and use a wooden spoon to knead the dough
- use a wooden to scoop and pull the dough. if bubbles or holes appear the dough is done
- bring 2 quarts of lightly salted water to a boil. Once the water is boiling, you can start making the spaetzle.
- press the dough onto the spaetzle maker into the boiling water and cook for 2 to 3 minutes. when the spaetzle is floating you can remove them.
- use a slotted spoon to transfer the noodles to a colander to drain
- then to a large bowl of ice water to firm them up
- after 1- or 2-minutes transfer them to the colander to dry completely
- When you are ready to serve, put the spaetzle into hot water for a few minutes to get them hot. After heating them up, drain and put in a serving bowl. You can add some butter and mix it in, if you prefer.
Nutrition
Have you ever tried traditional German spaetzle, and how would you serve it—with goulash, soup, or as a side dish with butter and herbs?
