Show Subscription Form




Spaetzle Dumplings Recipe
Spaetzle Dumplings Recipe photo by Taste of Home

Spaetzle Dumplings Recipe

Read Reviews (23)
4.45 23
Publisher Photo
These tender homemade noodles take only minutes to make and are a natural accompaniment to chicken. You can enjoy them with chicken gravy or simply buttered and sprinkled with parsley. —Pamela Eaton, Monclova, Ohio
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 6 servings

Ingredients

  • 2 cups all-purpose flour
  • 4 eggs, lightly beaten
  • 1/3 cup 2% milk
  • 2 teaspoons salt
  • 8 cups water
  • 1 tablespoon butter

Nutritional Facts

1 serving (1 cup) equals 226 calories, 6 g fat (3 g saturated fat), 149 mg cholesterol, 855 mg sodium, 33 g carbohydrate, 1 g fiber, 9 g protein.

Directions

  1. In a large bowl, stir the flour, eggs, milk and salt until smooth (dough will be sticky). In a large saucepan, bring water to a boil. Pour dough into a colander or spaetzle maker coated with cooking spray; place over boiling water.
  2. 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. Yield: 6 servings.
Originally published as Spaetzle Dumplings in Taste of Home April/May 2007, p35

Nutritional Facts

1 serving (1 cup) equals 226 calories, 6 g fat (3 g saturated fat), 149 mg cholesterol, 855 mg sodium, 33 g carbohydrate, 1 g fiber, 9 g protein.

Reviews for Spaetzle Dumplings(23)

AVERAGE RATING
   (31)
RATING DISTRIBUTION
5 Star
 (23)
4 Star
 (5)
3 Star
 (0)
2 Star
 (0)
1 Star
 (3)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Apr. 19, 2014

Easy recipe. So delicious. A family favorite. Turns out great every time

MY REVIEW
Reviewed Oct. 6, 2013

a little work to make these, but they are delicious!

MY REVIEW
Reviewed Oct. 1, 2013

Wonderful!!

MY REVIEW
Reviewed Sep. 29, 2013

As a native German, and having grown up in the heart of spaetzle country, it is always amusing to me how many variations to the basic recipe I find here in the US. The basic spaetzle batter consists of flour, eggs, and a bit of salt. That's it! Spaetzle are a form of noodle/pasta with the only difference that you start out with a stiff batter, not a dough. So I would scratch the milk completely from the above recipe and use only eggs, and maybe a bit of water if needed for consistency (usually when adding another egg would be too much). After combining the ingredients you let the batter sit for 15-20 min to hydrate the flour. Also, the cooking water is salted and brought to a steady simmer, not boiling. Cooking spaetzle is a gentle process. When you drop the spaetzle in the water, they will sink to the bottom. Once they rise to the top they are done.

Now there are many, many variations - just like any other noodle/pasta dough or dish, such as paprika or spinach spaetzle, cheese spaetzle, sauerkraut spaetzle etc. etc. And if you wish to make them truly authentic use spelt flour.

MY REVIEW
Reviewed Sep. 28, 2013

My mother made amazing spaetzle. She always put them through a ricer instead of a colander.

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT