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Spaetzle Dumplings Recipe
Spaetzle Dumplings Recipe photo by Taste of Home
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Spaetzle Dumplings Recipe

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4.5 28 36
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These tender homemade spaetzle 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
Featured In: Homemade Pasta Recipes
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 cup: 226 calories, 6g fat (3g saturated fat), 149mg cholesterol, 855mg sodium, 33g carbohydrate (2g sugars, 1g fiber), 9g protein.

Directions

  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


Reviews for Spaetzle Dumplings

AVERAGE RATING
(36)
RATING DISTRIBUTION
5 Star
 (28)
4 Star
 (5)
3 Star
 (0)
2 Star
 (0)
1 Star
 (3)
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MY REVIEW
GretchenTo User ID: 8793485 244932
Reviewed Mar. 5, 2016

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

MY REVIEW
ShelbyTom User ID: 4412703 236022
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!"

MY REVIEW
danielleylee User ID: 4484886 219288
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"

MY REVIEW
AnnetteHelmuth User ID: 8194231 216598
Reviewed Jan. 1, 2015

"Quick and easy"

MY REVIEW
stdepi User ID: 8132505 142400
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."

MY REVIEW
Hollydolly17 User ID: 3047162 206712
Reviewed Apr. 19, 2014

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

MY REVIEW
jetluvs2cook User ID: 1675049 61780
Reviewed Oct. 6, 2013

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

MY REVIEW
LoisJean2 User ID: 3954404 147189
Reviewed Oct. 1, 2013

"Wonderful!!"

MY REVIEW
germangirl1377 User ID: 7381280 59134
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
lois1023 User ID: 7423252 152440
Reviewed Sep. 28, 2013

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

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