Spaetzle Dumplings

Name: Spaetzle Dumplings
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 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

These tender homemade spaetzle noodles take only minutes to make and are a natural accompaniment to chicken. You can use this spaetzle recipe with chicken gravy or simply buttered and sprinkled with parsley. —Pamela Eaton, Monclova, Ohio

Ingredients

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

Directions

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.
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.

Nutrition Facts

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

Originally published as Dumplings in Taste of Home April/May 2007

Reviews

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Average Rating:

Jennie

Jun 11, 2018

This recipe was fantastic! However without the proper tools it was a lot of work. I first tried our potato ricer, but it has holes on both sides which made the dough stick together in two big balls. I then had my husband help me push the dough through a colander with a rubber spatula. It was totally worth the work though. I ended up adding a little cheddar/gruyere cheese that I found at Trader Joes and dried parsley. Holy Moly! My husband requested I go get a spaetzle maker tomorrow!
GretchenTo

Mar 5, 2016

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

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!
danielleylee

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
AnnetteHelmuth

Jan 1, 2015

Quick and easy
stdepi

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.
Hollydolly17

Apr 19, 2014

Easy recipe. So delicious. A family favorite. Turns out great every time
jetluvs2cook

Oct 6, 2013

a little work to make these, but they are delicious!
LoisJean2

Oct 1, 2013

Wonderful!!
germangirl1377

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.