Spätzle
20m prep 10m cook 30m ready
4 or 5 side-dish servings These German egg dumplings are often served alongside a goulash or stew and are particularly welcome next to Wienerschnitzel or Sauerbraten. Substituting milk for the water produces a richer, if slightly denser, dumpling. If desired, sauté the cooked spätzle in butter until the edges are crisp.
Ingredients
- 1½ cups all-purpose flour
- ¾ teaspoon salt
- ½ teaspoon baking powder
- Pinch of grated or ground nutmeg
- 2 large eggs
- ½ cup water or milk
- 6 cups salted water or chicken stock or broth
- 1 Melted butter or ⅓ cup Browned or Buttered Bread Crumbs (opens in new tab)
- ¼ cup grated mild cheese, such as Swiss, Emmentaler, or Gouda
Let's Cook
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Step 1.
Combine in a bowl: 1½ cups all-purpose flour; ¾ teaspoon salt; ½ teaspoon baking powder; Pinch of grated or ground nutmeg
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Step 2.
Beat together in a small bowl: 2 large eggs; ½ cup water or milk
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Step 3.
Add to the flour mixture. Beat well with a wooden spoon to create a fairly elastic batter. Bring to a simmer in a large saucepan: 6 cups salted water or chicken stock or broth
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Step 4.
Drop small bits of the batter from a spoon into the bubbling liquid, or force the batter through a colander, potato ricer, or spätzle maker to produce strands of dough that will puff into irregular shapes. The spätzle are done when they float to the surface. They should be delicate, light, and slightly chewy. If the first few taste heavy and dense, add a few more drops of water or milk to the batter before continuing. Lift the cooked spätzle from the saucepan with a strainer or slotted spoon. Serve sprinkled with: Melted butter or ⅓ cup Browned or Buttered Bread Crumbs
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Step 5.
Or transfer to a shallow broilerproof baking dish and preheat the broiler. Top the spätzle with: ¼ cup grated mild cheese, such as Swiss, Emmentaler, or Gouda
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Step 6.
Broil until the cheese is melted, about 1 minute.
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