Spaetzle are a kind of soft egg noodle or dumpling found in the cuisines of southern Germany and Austria, Switzerland and Hungary. They go perfectly with saucy stews or casseroles and are perfect for soaking up the juices when served with sausages and sauerkraut.
The batter takes only a few minutes to prepare and the result is fantastic if you invest in a spaeztle maker which makes the whole task so much easier and quicker as the batter is quite sticky. Simon picked one up for us for around $29.00 on E Bay – what a bargain! It clips onto the side of the pot and in one or two passes over the grater you have a pot full of little wiggly dumplings. You can use a colander but it is a bit more work. We will definitely make these again – delicious…
The amounts below makes six serves as a side dish.
2 cups all-purpose flour
4 eggs, lightly beaten
1/3 cup low-fat milk
2 teaspoons salt
1 tablespoon butter
2 tablespoons finely chopped parsley
In a large bowl, stir the flour, eggs, milk and salt until smooth (dough will be sticky).
In a large saucepan, bring water to a boil.
Pour dough into a colander or spaetzle maker coated with cooking spray
Place over boiling water and with a wooden spoon, press dough until small pieces drop into boiling water.
Cook for 2 minutes or until dumplings are tender and float to the top
Remove with a slotted spoon and toss with butter and parsley
Bon Appetit! 🙂