I’ve always wanted to make spaetzle. When I was young, there was an incredible German restaurant in my hometown called The Black Forest. My family would go there on very special occasions. I remember the smells of cabbage and fried schnitzel making me very hungry. They had spaetzle on the menu, and I had been daring to order them for several trips to the restaurant, as German food was foreign to me and I had never heard of spaetzle. It turns out I loved those little dumplings coated in a creamy mushroom gravy.
I put the idea on the back burner for a very long time. But I’ve always wanted to play around with making them. I finally decided to try out a recipe. Why, oh why, did I not try making these very tasty dumplings before? They are incredibly easy and so quick to make that you will have to wait for the water to boil with the finished dough. You don’t even need a spaetzle maker, though it does make it a bit easier. I used a big metal strainer the first time I made them, and they turned out fabulous. I did by a spaetzle maker this time and was pleased that it made it a bit easier. But a metal strainer with big holes worked great.
Spaetzle is the little egg dumplings that are popular in the parts of northern Europe including Germany, Austria, Hungry, Switzerland and northern parts of France to name a few. They have been around in one form or another since the mid-1700s and are still very popular today. These rich little dumplings of joy are great served as a side dish or with any dish that has a sauce. I love them with just some butter, with a mushroom cream sauce, or with Chicken Paprikash.
I used bread flour in this recipe for a reason, the bread flour makes a chewier dumpling. You can use all purpose flour with excellent results. But I wanted a chewier bite. Don’t skip the sautéing in butter part of the recipe; it brings more flavor to the dumplings as you want to brown them just slightly. Serve these beauties with anything with a sauce or just tuck into them sprinkled with some parsley and a little more butter.
Spaetzle Makers are inexpensive and easy to find on Amazon or a specialty store. These little rich dumplings are incredibly easy and fun to make. I highly recommend you try them. Next week I will post my recipe for chicken Paprikash which goes so well with spaetzle.
Surprisingly easy to make, German dumplings are quick and versatile. Fun to make and very tasty.
- 2 cup bread flour or all-purpose flour
- ½ teaspoon nutmeg freshly grated if possible
- ½ teaspoon salt
- ½ teaspoon white pepper
- 1 cup sour cream
- 4 large eggs
- 3 egg yolks
- 1 tablespoon butter
- chopped parsley for garnish if desired
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Bring a large pot of water to boil.
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In a large bowl combine the bread flour, the nutmeg, salt, and white pepper.
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In a separate bowl whisk together the sour cream, the eggs, and the egg yolks.
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Whisk the sour cream mixture into the flour mixture.
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When it has come to a complete boil, liberally salt the water.
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Have a rimmed sheet pan, bowl or other large container ready to catch the cooked spaetzle.
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Place a spaetzle maker over the boiling pot of water. If you don’t have a spaetzle maker, you can use a large metal strainer with large holes or even a grater.
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Working in small batches, press the spaetzle batter through holes of the spaetzle maker or strainer into the water.
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Let cook for 10 seconds or so until the dumplings float to the surface and are set.
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Scoop out the cooked spaetzle and place in the container while you cook more batches with the remaining batter.
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When all the spaetzle is cooked heat, a large sauté pan or iron skillet over medium-high heat. Add the butter and cooked spaetzle.
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Sauté briefly until the spaetzle is heated through and lightly golden brown.
Garnish with chopped parsley and serve with your favorite sauce or they are delicious on their own.
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