I’ll be honest with you folks, I have no idea if these turned out correctly. But they were fun and easy to make, and they tasted good so gosh darn it, I’m posting them.
German spaetzle dumplings
You will need:
- 1 cup all-purpose flour
- 1/4 cup milk
- 2 eggs
- 1/2 teaspoon ground nutmeg (or more!)
- 1 pinch freshly ground white pepper
- 1/2 teaspoon salt
- 2 tablespoons butter
- 2 tablespoons chopped fresh parsley
Mix together the flour, salt, white pepper and nutmeg in one bowl. In another bowl, beat the eggs, and then alternate adding the eggs and the milk into the flour mixture.
It was very liquidy at this stage, and since the recipe used the word “dough” instead of “batter,” I was a little worried. I added another half cup of flour, thinking that we somehow messed it up, but I decided to go for it anyway.
One of the comments on the recipe site mentioned using a cheese grater to make the little spaetzle shapes instead of a spaetzle maker, so I poured some batter into the lid of a grater and pushed it through the holes. You can see it dripping down, and if you look at the edges of the pot you can see the little dough balls starting to rise.
Cook the dough for 5-8 minutes and then drain well.
Melt some butter in a pan over medium-high heat and saute the the cooked spaetzle until they start to get a little brown, probably another 5 minutes or so.
Serve with some parsley on top, and enjoy!
There’s just something about them (it?) that is so much fun to eat. If you’ve never had spaetzle before, I guess I’d describe it as a buttery mix between pasta and rice. Then again, who knows if I did it right!
I also learned that you can saute them in bacon grease, which would make them even better, in my humble, bacon-loving opinion.
So pour yourself a stein of beer, and don’t forget the sausage to complete this fabulous and surprisingly easy German meal!