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Spaetzle Dumplings Recipe

Spaetzle Dumplings Recipe

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
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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GretchenTo User ID: 8793485 244932
Reviewed Mar. 5, 2016

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

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!"

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"

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

"quick and easy"

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."

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

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

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

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

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


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."

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."

grandmahenny User ID: 1704123 147286
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"

fondant_123 User ID: 6776802 122199
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!"

janschmiel User ID: 7089926 65334
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"

kerrynjames User ID: 5662698 206711
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!"

aware User ID: 3321631 141867
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."

BakinGymnast User ID: 5767825 93452
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."

zakons User ID: 1139935 142396
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"."

ArtsyErin User ID: 5555659 65328
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."

l2bake User ID: 2030987 62493
Reviewed Feb. 1, 2011

"My family LOVES these homemade noodles!"

Kathys Kandles User ID: 1423079 141862
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."

janman2 User ID: 4246468 206710
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!"

RaesMama1 User ID: 1663420 206709
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!"

jeanemed User ID: 1512060 206708
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."

smokingdragons User ID: 1099605 127583
Reviewed Feb. 10, 2009

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

StellaB User ID: 2227124 152438
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??"

nutz4elvis User ID: 972032 127582
Reviewed Oct. 23, 2008

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


missoctober User ID: 3430206 59130
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!"

kayray38 User ID: 977961 147033
Reviewed Feb. 4, 2008

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

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