Spaetzle Dumplings Recipe
Spaetzle Dumplings Recipe photo by Taste of Home

Spaetzle Dumplings Recipe

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4.5 28 36
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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


  • 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 cup: 226 calories, 6g fat (3g saturated fat), 149mg cholesterol, 855mg sodium, 33g carbohydrate (2g sugars, 1g fiber), 9g protein


  1. In a large bowl, stir the flour, eggs, milk and salt until smooth (dough will be sticky). In a large saucepan over high heat, 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

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Reviewed Mar. 5, 2016

"Fabulous and so easy! The shape makes for a delicious mouth feel."

Reviewed Oct. 31, 2015

"My family liked this so much that I will be investing in a spaetzle press. Hopefully that will be less messy than the colander. Definitely give this recipe a try. Thanks for sharing!"

Reviewed Jan. 30, 2015

"My husband loved this recipe! I made it with WIENER SCHNITZEL for his birthday. The only change I made was I boiled the dough in chicken stock instead of water which added some additional flavor. We placed the dough in a potato ricer which worked out less messer for us than a collnider"

Reviewed Jan. 1, 2015

"Quick and easy"

Reviewed Nov. 30, 2014

"Works great. Lois is right; a potato ricer is handy for making spaetzle, but use the kind with holes only on the bottom insead of on the sides as well. Germangirl, you're right that it's good to let the batter sit to hydrate the grains of flour. But your comment echoes what I hear from my German family: if it's not forbidden, it's mandatory. Lighten up, girlfriend! Americans love to innovate."

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