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Spaetzle Dumplings Recipe

Spaetzle Dumplings Recipe

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. YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Spaetzle Dumplings

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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."

Reviewed Apr. 19, 2014

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

Reviewed Oct. 6, 2013

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

Reviewed Oct. 1, 2013


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."

Reviewed Sep. 28, 2013

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

Reviewed Sep. 28, 2013

"I have been making spaetzle for40 years and my mom before me ans we never used milk only water.Try shredded swiss cheese and brown onions in butter. That is called Kaese spaetzle"

Reviewed Apr. 26, 2013

"Very yummy! My Oma(grandmother) used to boil the Spaetzle and then saute in a pan with a little oil, onion, parsley and bacon. YUM!"

Reviewed Mar. 12, 2013

"Love mother used to make and then add velveta cheese and diced,cooked bacon..letting the cheese to melt...what memories"

Reviewed Sep. 23, 2012

"This was our first attempt at spaetzle... we found it to be a two person job (moral support was required for how much we managed to wreck the kitchen!).

Things we learned: a flat, hand held cheese grater was great for dropping the spaetzle into the water. Next time, I think we'll do this in shifts, letting a small amount cook and then pulling it out of the water. We managed to overcook almost all of it!
Also, I'm planning on salting the water next time, just like I would with making noodles. All in all, thanks for the recipe! I'm excited to try it again!"

Reviewed Jul. 1, 2011

"Easy, plain, but excellent! Initially I served with butter and they were great, but my husband loved the homemade chicken gravy with his."

Reviewed Jun. 6, 2011

"This was awful. The dough wouldn't press through the collander after a while, and it was too salty. I would not make this again."

Reviewed Feb. 6, 2011

"It's easy to make Spaghetti-Eis: (Dessert) Use a creamy vanilla ice cream and push it through your press into a serving dish. You may wish to place the dish into the freezer to firm up the ice cream "noodles".

When ready to serve, top with a home-made or commercial strawberry sauce - try  (Fruit Spread) - as the "Tomato Sauce".
 Coconut flakes, shaved white chocolate or grated blanched almonds will serve as your "grated cheese"."

Reviewed Feb. 5, 2011

"Wow, I still cannot believe that I was able to make spaetzle!?! I've loved this dish at fancy German restaurants and was amazed at how easy it was to make. I was by no means tidy at it, but it worked, and my husband gave me rave reviews."

Reviewed Feb. 1, 2011

"My family LOVES these homemade noodles!"

Reviewed Jan. 10, 2011

"I've lost count on how many times I've made this recipe. If you find that you are making this recipe as a noodle for soup - buy a Spaetzle Press (Kull if possible from Germany) and save yourself a lot of time. I've used the Spaetzle maker but that texture is more fitting for a side dish. The Spaetzle Press results are as delicious as my mom's homemade Polish kluski without rolling dough. My grandchildren love these noodles."

Reviewed Jan. 1, 2010

"My mother made this type of dough and dropped the dumpling dough with a spoon (maybe 1 tsp ea.) into boiling chicken broth, dipping spoon & all into broth so dumpling would slide off the spoon. Good soup!"

Reviewed Nov. 1, 2009

"We had this with the chicken and loved it. I'm not a fan of homeade noodles, but these I'd have just about any way you made them! Thanks again!"

Reviewed Jul. 1, 2009

"I make this recipe all of the time, and depending what I am making it for, I sometimes do a half or third of whole wheat, the flavor changes a bit, but it isn't a bad change, just different. One of my favorite ways to use this recipe is to have chopped tomatoes, chives, garlic powder, and parmesan with about a quarter cup butter in a bowl. When the spatzle is done, I drain and pour into the bowl I toss and add some of cream and pepper. My family really likes it. I love this recipe--thanks."

Reviewed Feb. 10, 2009

"Made these to go with Chicken Paprikash, delicious. Never knew they were so easy to do. Thanks"

Reviewed Jan. 25, 2009

"Just about to try this recipe. Any reason what the 2 tsp of salt versus 1/2 tsp. Does this affect the cooking??"

Reviewed Oct. 23, 2008

"Can I use half white flour and half wheat flour to make a bit healthy or not?


Reviewed Sep. 26, 2008

"mmm....very good. made them for a dinner party last year. added extra parsley. 5 star rating. only con was that the dishes were rather sticky after making it!!! but other than that it was perfect!"

Reviewed Feb. 4, 2008

"This are the best I have ever eaten. thank you."

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