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Spaetzle Dumplings

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
  • 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
  • Minced fresh parsley, optional


  • 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. If desired, sprinkle with parsley.
Nutrition Facts
1 cup: 223 calories, 6g fat (2g saturated fat), 130mg cholesterol, 856mg sodium, 33g carbohydrate (1g sugars, 1g fiber), 9g protein.

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  • pensgrl87
    Dec 6, 2020

    Great recipe easy to make and taste great

  • Rita
    Aug 11, 2020

    No comment left

  • Stephen
    Sep 23, 2019

    I traditionally make these in October for Oktoberfest celebration. There are 2 major ingredients not mentioned in this recipe though. Nutmeg and white pepper. I would add 1/2 tsp. Of each to this recipe.

  • Alliea
    Apr 14, 2019

    Excellent. My go to recipe for many years. I like to serve mine with melted butter and a little Better than Bouillon Chicken flavour blended into the melted butter You can do a veggie version or just butter and Parmesan . Gravy works as well.

  • 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.