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Friday, May 20, 2022

Recipe: German Spaetzle Dumplings

Traditional German dumplings. You can also mince a few pieces of bacon in a pan, and heat the cooked spaetzle in the bacon drippings-only omit the butter, if preparing recipe with bacon.

German Spaetzle Dumplings Ingredients

  • 1 cup all-purpose flour

  • cup milk

  • 2 eggs

  • teaspoon ground nutmeg

  • 1 pinch freshly ground white pepper

  • teaspoon salt

  • 1 gallon hot water

  • 2 tablespoons butter

  • 2 tablespoons chopped fresh parsley

How to Make German Spaetzle Dumplings

  1. Mix together flour, salt, white pepper, and nutmeg. Beat eggs well, and add alternately with the milk to the dry ingredients. Mix until smooth.

  2. Press dough through spaetzle maker, or a large holed sieve or metal grater.

  3. Drop a few at a time into simmering liquid. Cook 5 to 8 minutes. Drain well.

  4. Saute cooked spaetzle in butter or margarine. Sprinkle chopped fresh parsley on top, and serve.

German Spaetzle Dumplings Nutritions

  • Calories: 140.9 calories

  • Carbohydrate: 16.8 g

  • Cholesterol: 73 mg

  • Fat: 6 g

  • Fiber: 0.7 g

  • Protein: 4.7 g

  • SaturatedFat: 3.2 g

  • ServingSize:

  • Sodium: 268.6 mg

  • Sugar: 0.7 g

  • TransFat:

  • UnsaturatedFat:

German Spaetzle Dumplings Reviews

  • Great recipe, the flavor is BETTER than our favorite authentic German restaurant. The nutmeg makes it so good, my family raved. I served this with pot roast in a red wine, mushroom gravy and roasted asparagus. Thanks for sharing this recipe **By the way, a Ziptop bag with 4 or 5 small wholes punched with a skewer was a lot easier to handle than the strainer method. The texture was more authentic as well.

  • This recipe was wonderful with our Beef Strogonoff It was a little tricky to make at first but we got the hang of it fast. One tip is to be careful not to have the strainer/colander too close to the boiling water else it may cook the dough before it goes through - making it a little more difficult.

  • I gave it 3 stars because its a great start. I made 2 differant batches. The first one i made it specific to the instuctions. The dough was runny, and the spaetzle came out pretty mushy even after frying. I added almost 2 cups of flour and made a second batch, and WOW what a differance. Spaetzle should be nice and firm, not mushy. The second batch was delish. But instead of nutmeg i used garlic and onion powder to go along with my creamed chicken. Also i boiled it in alted water. Salting the water makes a HUGE differance.

  • What a yummy recipe Its super-quick, uber-easy and downright delicious. I found that by using my ricer, we were able to squeeze out the spaetzle in no time at all. With the medium-sized holes, it came out perfect.Since first reading this, Ive made it about 5 or 6 times, as weve both gotten pretty tired of potatoes, and am making it tonight, to go with the Authentic Hungarian Goulash, also found on this site.Great recipe, Holly; thanks so much for sharingGeez, I love this site

  • This recipe is perfect. I made 4x the amount so we could eat some later on. The nutmeg is a must I didnt have any white pepper. But oh my - sooo delicious First time making it. After cooking it, I ran it under cold water (saw that in a review) to keep it hard. After that, sauteed it with pieces of bacon and a dash of onion salt. Mmmm Thank you It went very well with the Cranberry Pork Roast recipe on this site.

  • Perfect My husband is from Austria and Spaezle is a favorite of our family I am tired of paying USD5-6 a package for imported spaetzle. I tripled this recipe because it freezes well. I dont know about using a ricer. Seems like it would make it too small, but I will try it next time. I used a Spaezle maker. We also make Kase Spaezle with this by sauteeing onions and garlic in butter and adding some bacon or pancetta, add the dumplings and then at the end add a cup or two of swiss cheese, (let it melt) and a dash of parsley. WOW Serve it up in a cast iron pan and VOILA Just like in the mountains of Austria

  • This was extremely tasty Its good with parmesan mixed in as well.

  • In keeping with the New Years eve Italian family tradition of eating lentils for prosperity,I served slow cooker lentils and sausage (also from All-Recipes) over the spaetzle. It was delicious. Frying the spaetzle with butter is a must. Dont be afraid to use the nutmeg; it gives it a great flavor as it tends to be on the bland side. If you are going to the trouble making the dumplings, at least double the recipe (no need to double the butter though). It is great reheated. I quadrupled it so Id have enough to serve with my saurbraten in a few days.

  • Delicious. I just wonder if the recipe is really for 6 servings. We had 2 servings out if it. And we needed 2 side dishes to make it a whole meal. Other then that, DELICIOUS. Next time we double the batch :)

  • I am German (lived there in my childhood) and have seen Spaetzle being made by many of my relatives growing up and make them myself now. I have never seen a german use milk to make spaetzle. The only thing that the dough mixture requires is flour, eggs, a tiny bit of water, and salt (depending on who makes it.

  • I thought I was in Germany

  • LOVE, very similar to the spaetzle I had while in Germany. I personally would use a little less nutmeg but thats just my preference. Also, for me, cooking them for 5-8 minutes was a little too long. Basically, comparing to the texture of the spaetzle I had in Germany, they were done once they rose to the top of the simmering water which was only about 1-2 minutes.

  • I serve these with beef stew. Yummy. Just like my mother used to make.

  • I had spaetzle every day when I was in Germany 3 months ago. This is as good as the best spaetzle I had there, and better than any Ive had at restaurants in the US. The nutmeg is key. Ziploc trick did not work for me- too big a mess and made long stringy dumplings. If you have an Ikea cheese grater, use the top with the big holes and push dough through with a rubber scraper. This made the perfect little irregular dumpling shapes I know and love. If you dont have an Ikea cheese grater, you should go buy one Seriously, its the best cheese grater on the planet.

  • (I am taking back my origional "one star rating"....I realized what I did wrong as I made this recipe for the third time last night.....I used "self rising flour" the first two times, THAT is what gave the spaetzle the mushy, airy texture. The third time was a charm Perfect texture, perfect flavor, and EASY

  • We love these...especially after they have been sauteed in the butter I put my batter into a ziplock and squeeze out the dumplings. They are probably larger than traditional spaetzle this way, but they work well for our family.

  • Tip: With Grandparents from Germany, I had these often growing up, usually with some type of pork, with gravy poured on top (or occassionally with butter and salt and pepper). However, we prepare the mixture in a bowl and then dump it onto a cutting board and with a butter knife, cut little pieces into a pot of boiling water (keep them small); and after cutting, drag/push dough to edge of cutting board and actually dip your knife into the boiling water and it comes right off).My mother always made enough to have left overs the next day. My mother would fry the leftovers in butter (sometimes with onions), until they became a little crispy, and that is how we ate them. Another great way to serve them is with pork and saurkraut. YUMMY

  • Having German roots, it is nice to have an actual recipe for these dumplings. My grandmother, mother (both deceased) made this often to drop into soup or fried up after boiling. I just whip them up as my mother did. I just use an egg or two, milk, flour, salt, black pepper, keep adding flour until I have a "stick together consistency" but not really thick, should kind of still run off your teaspoon, sort of a learned experience. Then just drop by teaspoonfuls into your water or soup, never did put through a spaetzle maker. Add to your soup at the end and cook covered, 5 minutes depending on the size. I also do an old recipe with leftover mashed potatoes, about 2 cups mashed potatoes, 2 eggs, about 1/2 tsp salt, flour to make a stiff dough, boiling water, roll about a teaspoon mix in palm of hand, drop roll in boiling water, I guess boil about 5min. strain, have fried butter or marg, onions, bread cubes ready. Mix together and serve. Sour cream on side also good.

  • I love spaetzle... grew up eating it at an authentic German restaurant. This recipe tastes fine, but the proportions make a very loose dough that never really firms up enough for a ricer, sieve or grater. I think next time Im going to use less milk, or more flour and perhaps freeze the dough for a few hours and then try grating or shaving. At any rate, once you get these little dumplings into the pot, they come out fine, but this is a sticky mess to work with.

  • This was simple, fast, fun and exactly what I remembered. Using a zip lock with holes poked in it was simply brilliant. I made and boiled the spaetzle one day (then rinsed in cold water, drained and refrigerated over night) then fried in pan drippings the next after making our pork chops (I added some butter and parsley to the pan). THANK YOU

  • These were wonderful. I followed the recipe exactly as written but I took the suggestion of another reviewer and let the dough sit about 10 minutes before using. I then used his suggestion and used a big slotted spoon to press the dough into the boiling water. . It worked perfectly. After cooking I plunged the spaetzle into ice water to firm them up and refrigerated them till I was ready to saute them. Everyone raved over them. Only thing is I had to make 3 recipes to feed 7 people. I was hoping for leftovers but only had about 1/2 cup left. We had these with German sauerbraten (by Cathy Eland) and red cabbage and apples (by ChristyJ). Restaurant quality meal from AllRecipes

  • Ive made this 3 times. The first 2 were with the flour I had on hand...bread flour. Please dont make the same mistake I made. Bread flour makes it think and gloppy. You cant get it through any small holed implement. I just ended up tossing blobs into the water. It tasted okay, but wasnt very visually appealing. The 3rd time was the charm I used all purpose flour And I found a spoon with some holes in it and just used a regular spoon to push it through. It came out FANTASTIC I fried it with some butter and prosciutto and it was yummy, yummy, yummy. Next time, I think I will add some finely chopped onion, perhaps some garlic too. This is a winning recipe. Thanks so much

  • Uber love Took the advise to freeze the spaetzle before browning in butter for our annual Oktoberfest party and it worked out perfectly. Will be apart of our menu again next year

  • Great recipe. For those of you who find it hard to shape them into long noodles--just make "knepfle"--its the same recipe, but knepfle are just small, any-shaped bits of noodle--I just pinch off a small bit of dough and toss it into the water. the noodles are done as soon as they rise to the top, so you can just keep dumping and scooping.

  • Dont know what happened but this was a runny mess. Too much milk and not enough flour to press thru anything.

  • Great recipe I married into a German family and even my in-laws think I am a miracle worker when I make these. The nutmeg and white pepper go a long way for such a mild dish. I tried using the traditional spaetzle maker, but didnt like how messy it was (batter would goop up on sides and overflow into pot). Now my husband and I use a pastry bag and a pair of kitchen scissors. I just squeeze the filling out of a medium oblong opening for the pastry bag over boiling water, and my husband cuts the batter every 1/2 inch- 1 inch. It makes for a more traditional shape and I love how the slightly larger pieces have some chew A big hit

  • Delicious As good if not better than all the German restaurants I have been to. I did add some Parmesan cheese and sharp cheddar after I cooked them in butter All I can say is Yummy

  • Good, but this makes enough for 1 person Would def triple or quadruple this recipe. Also, freezes well. so make a big batch and freeze some for a 2nd meal.

  • Easy, quick and yummy I use this as a side dish sometimes instead of mashed potatoes with a roast. So, just drain and add the home-made gravy My husband loves them

  • I love this spaetzle. After boiling to the right consistency, pan fry them with a touch of butter or oil to a delicate brown crust. Then toss with fresh herbs and top with fresh grated parmesan---unbelievable.

  • I followed the recipe, and they turned out beautifully. I dont have a spaetzle maker, so I used a flat cheese grater. I didnt wait 5 to 8 minutes, but just waited until they floated to the top, and scooped them out with a slotted spoon. I served with cabbage, meatballs, onions, and sour cream sauce.

  • Wow I just made this with a pork roast tonight for dinner It was awesome We are a family of six with big appetites, so I tripled the recipe. It made enough for all of us and for my husband to take a serving to work for lunch. I have a flat cheese grater. I added a little extra flour, but the dough was still sticky. I put the dough on the non sharp side of the cheese grater and pushed it through with a scraper like tool directly into the boiling water. It floated pretty quickly. I mixed it around a little and fished it out with a large slotted plastic utensil and placed in a strainer inside a bowl to catch the excess water. I then repeated the process until all the dough was done. Very easy Everyone loved it I didnt add nutmeg, because I was in a hurry and couldnt find it. Some of the family ate it with gravy, others ate with butter and parmesan cheese. Awesome, tasted like a German restaurant we used to go to when we lived in Pittsburgh. I will make again and again Thank you

  • To my surprize this was so easy to make. My husband has been asking me to make this for him . It was something his mother used to make for him. I also made Beef Burgundy and they were so good together. My husband brought the left overs to work for lunch and he said it was better the second day. I will be making this again.Oh ... also, my picky 7 yr old ate the noodles and loved them.

  • These were really good. We omitted the nutmeg because of personal preference. We have a spaetzle maker that I have had in the closet for years but never used. I was happy at how easy this was. Make sure the dough is runny. It shouldnt be stiff like a pasta dough :)

  • I just throw pinched off lumps of the dough in the water instead of making a noodle shape, theyre very thick and chewy and filling. The best way to make about 25 cents worth of ingredients into a really good side dish

  • This recipe is absolutely perfect, prepared just as written Its delicious and authentic. I dont have a spaetzle maker so I pressed the dough the holes in the steamer that came with my cookware. It makes perfectly sized spaetzle.

  • This recipe is so much better than others Ive tried. Sometimes I saute it with a little ground sausage or chopped bacon and onions for a main dish, or cinnamon and sugar for a dessert. There is a lot of room to get creative.

  • Amazing Just like in Germany. Made it exactly and it came out great- next time I might use a bit more nutmeg because I didnt taste it much. Fried it in bacon fat and added fresh grated parmesan cheese- nothing low fat here Also made a tradition German brown gravy to go with. Thanks for the easy recipe

  • I use a ziplock bag with holes poked in it to make the spaetzle, and have served it with butter and onions each time for Kaese Spaetzle. Its absolutely perfect.

  • Very good. I used a potato ricer and put them right into my homemade chicken noodle soup. Quick and easy

  • These dumplings were sooo good I had never made my own dumplings before. Forget the collander, spatula, cookie press, rice maker and even the spaetzle maker. Since previous reviews stated the difficulty in using the collander or spatula, I didnt try and I didnt have any of those other items. I simply dropped small amounts of dough mixture into the simmering water. They are all unique looking that way. I used the boiled dumplings in the Quick & Easy Chicken Noodle Soup, also found on allrecipes. The dumplings complimented the soup perfectly I didnt have white salt, so I used black instead. The pinch I used was generous. I doubled the recipe for the soup. To eat prepared in the way of this recipe would need to be tripled or quadrupled to feed a large family or big eaters. I also used dried parsley in the dough mixture, for a doubled recipe I used 2 tbsp. This was alot easier to make than I thought and since I didnt care if they were in strips and perfect, that took alot of stress off Excellent

  • This is excellent I also fry bacon with this, cook the spaetle in the grease and then top with it.

  • Add just a tad less milk, dont forget the nutmeg and heavily salt your boiling water. delicious

  • Love it I added it to a chicken soup I made, was the perfect touch :)

  • Oh so good. We are currently living in Heidelberg Germany, and I could have easily gotten these from any of the local restaurants. The tip about using the sandwich bag was great. I just stuck a fork through the bottom of the bag after I filled it, and it made for really authentic spaeztle. Ill definitely be making these again

  • I have made spaetzle from other recipes and had success. I dont know what the problem was with this recipe, but it was very gooey dough, much runnier than other recipes Ive used. The spaetzles were pretty tasteless.

  • I have never made dumplings before, but these turned out AWESOME They were really tasty and not bland like some dumplings I have had in the past. Like someone said earlier, I also doubled the recipe because I dont think this recipe would serve 6. Thanks for the recipe, Holly I will definately be using it again

  • Buy the spaetzle maker if you dont have one. I used a USD10.00 spaetzle maker from Amazon that I initially bought for my husband (he used it once) and it was AMAZINGLY easy (this was my first time). I started the water before I measured and mixed the ingredients, and the water was boiling by the time I was done. I ran half the mixture through the spaetzle maker and then scooped out the noodles with a bamboo skimmer/strainer (it has a REALLY LONG wooden handle) after 4 minutes, then did the other half. The whole process took less than 15 minutes with the spaetzle maker and the consistency of the batter was perfect. I sprinkled only a little nutmeg in the batter, but still did not like it. I simply will just omit next time. I will be making often.

  • Definately how my aunt used to make em The nutmeg makes the difference (and probably my aunts secret ingredient). We suggest doubling from the get go - 2 people nearly finished a double batch. I used a plastic bag and poked holes in it and squeezed it out - seems the easiest way. Fast and easy recipe. It was amazing with some pork gravy Johnsonville Brats and some sauerkraut Better than restaurants.

  • I served these spaetzle dumplings along side Jegerschnitzel from this site and my family of 9 LOVED it We tripled the spaetzle and had more than enough to go around. The nutmeg was a surprising ingredient but added a special zing to the dumplings, so I am glad we didnt leave that out. A nice change for a side dish and married beautifully with the jagerschnitzel.

  • Wonderful

  • Really didnt care for this at all.

  • We love this recipe I wouldnt change a thing. It can be hard to make if you do not have a spaetzle maker, but I am ordering one so the job is easier next time You need something with really large holes. Typical colander and cheese graters do not work well. -this recipe goes great with the jagerschnitzel recipe from this site published by DSPIRAL73.

  • This is very similar to my grandmas recipe although she didnt use the nutmeg. One thing she always did was to fry some crushed crackers in butter and top the dumplings with them. This was my favorite dish of hers to eat and wish she was still around to make it. Thank you for the recipe

  • Unbelievable This was well worth the effort of making I am so glad I found such a good recipe when I finally got up the nerve to try and make this stuff. We will certainly be making this again, but I will have to double it so there is enough for the kids this time The pressing through was a little difficult, but I found that by setting the pot of water (already hot and on a pad) on the floor and nesting the colander at the top, I could press the dough through with a spatula without breaking my back or wearing out my arms. When it all was pressed through I put the pot back on the burner and it came to boiling again right away.

  • I tried to make this with a ricer - was a mess- it stuck together and to the ricer. Then used a cheese grader - worked like a charm. I suggest you spray cooking oil on the grader first (not a big deal if you dont) push the batter through "backwards" (with the grater side facing the water). Keep the grater close enough to the boiling water that the steam keeps the batter from sticking. dont put on too much batter at a time or it will flow off the side of the grater.

  • WARNING I have made spaetzle with my mothers recipe before, I wish I would have had it on hand before I made my chicken paprikash with this recipe. This needs MUCH more flour The dough is supposed to be thick, this turned out completely runny

  • Great recipe.

  • This was a good recipe for spaetzle. Any other time I have eaten it, it was really hard. This recipe makes little soft dumpling type noodles. However, I would not attempt this without a (spaetzle maker). It was so fast and easy to make with one. And, the spaetzle came out perfectly shaped. Sur la table sells them for at most fifteen dollars. I wasnt going to saute them because I was cooking something else. But, I am glad I did because it really improved the flavor. Make sure to also boil them for the full 7-8 minutes as they do expand to full size and get softer to chew. I just used my largest sauce pan and filled it with water as usual and not a full gallon of water. The only change I made was subbing 2 tsp. of dried parsley for the fresh. Next time I would like to try the fresh though to see the difference. The only downside is I thought the white pepper and nutmeg was way too strong, but I also dont care for the taste of pepper. I will definitely make again but see what will happen if I omit the spices and just saute them in butter, parsley, or possibly another seasoning. Thanks

  • Good. Saute with butter and onions, bacon bits and parsley. Served with a Cranberry Pork Roast (see receipe), Homemade Applesauce, Sauerkraut and Mashed Potatoes. It was a yummy German meal. Mixed reviews on the dumplings, some said okay, while others said excellent. So I rated the dumplings in between.

  • Finally Its the nutmeg folks. Authentic German classic nutmeg and anise seed does wonders to German dishes.

  • Perhaps I used too much milk, when I halved the recipe. They were OK. Do not add canned green beans; it ruined the mild flavor of the noodles. Holes punched in a plastic bag was an excellent idea.

  • I have made this recipe many times and it is perfect each time My family and friends love it and it tastes just like Oma use to make....Thanks for the recipes

  • Pretty yummy. Be careful not to make the dumplings too big/thick or they will be too chewy and heavy. That was my only mistake with this recipe.

  • YUM There was no way this was going to work with a sieve and I dont have a spaetzle maker so I made do with a ziploc with holes poked in it. I also added some chicken bouillon to the water for a little extra flavor. Delicious, cant wait to try it with emmantaler

  • Wow This was absolutely delicious I multiplied everything by 1 1/2 to increase the amount. This gave us 6 servings of 1/2 cup each. My entire family loved this. I served it with chicken paprikash from this site. I grew up in Hungary, this is just like "nokedli." Thank you so much for the recipe.

  • Easier than I thought it would be. Followed suggestion of poking holes in a ziploc bag with a meat thermometer and squeezing dough into the water.

  • This was a really good recipe. the nutmeg really makes it thanks for sharing

  • So good and so easy. I remember an old German neighbor spreading the dough on a wooden board and scraping off the noodles with a long knife into a pot of boiling water with lightning speed. Then eating them with roast pork and gravy - thinking I must have died and gone to heaven. I use a potato ricer, and they are very good - but lack the texture that the handmane ones had. Maybe someday Ill muster the patience to try it that way. One more thing..Make sure you salt the water-like for cooking pasta. Makes a big difference

  • WOWZA This is GOOD

  • I am German too. Loved spaetzel, my grandmother used tomake wonderful boiled bread yeast risen dumplings but are very labor intensive. Recently started cooking again due to the economy, (just for me hard to cook for one). My main course was Schnitzel - breaded pork tenderloins with lemon steamed brussells sprouts. Batter was perfect according to site recipe. I let it rest for about 10 min while I was cooking the schnitzel. It reminded me of "Jiffy" cornbread mix" thickness. Then used the back of a slotted with holes spatula to press it through. First tried a mandolin cheese grater which was a mess, back of spatula was easy dropped about 3 tblspns onto the spatula and used a rubber spatula to scrape it across.. perfect size dumplings cooked quick had a few lumps accidently fall it, just cut them in half in the pan while cooking they came out wonderfully too I missed the part about sauteing, but i dressed with butter and parsley and more pepper and it was the best hommeade side ive made vs. potatoes ever. Someone else said best .25 worth of ingredients to make a easy side dish I cant wait to use chicken broth and saute in bacon there are a million different combinations . I thought I might also use caraway seed next time to really make it authentic bavarian style. I agree, does make about 3 servings, I had one, then had seconds (yikes) and packed the final serving for lunch tomorrow. WOW My new every so easy side dish. No more Noodle Roni

  • Delish

  • This recipe is like we have had in Germany. Cooked it lastnight after cooking in water drained and browned in butter with fresh grated Parmasan cheese cooked it as a side dish with Jagerschnitzel and Asparagus, Delish

  • These were so good. I would recommend a sprinkle of nutmeg instead of the full 1/2 tsp. It was just too much. Other than that, it was wonderful

  • Needed to do a little research before proceeding with this recipe as my dough was really sticky. Wasnt sure if it was supposed to be that way or not. What I had read said that if you were going to put it thru a sieve, it should be that way, however, if you were going to cut or pinch, it should be drier. I chose make it drier by of course adding more flour and I cut and scraped half of the dough the way my mom and Oma did and I pinched the other half. Pinching was easier and I loved the more rustic result. I doubled the recipe and my five sweeties inhaled them Thanks so much Holly

  • A+ again for Marbalet. These are quick and easy once you get the hang of working with the colander or cheese grater, (I need to buy a spaetzle press), and they are very favorful with a perfect texture. The nutmeg is essential, IMHO, and I did drop them into boiling chicken broth for an extra flavor punch. They were excellent with a beer-braised beef roast.

  • This was my first stab at this recipe...I say first because I do plan on trying it again. I doubled the recipe (cooking for 4) and my dough was super sticky and I wasnt able to use my spaetzle maker--it just wouldnt go through the holes--it was too sticky. I added more flour and tried again...still too sticky. I finally got frustrated and just cut them up into pieces (which were way too big) and boiled them. I then sauteed in bacon grease and added the bacon pieces. The flavor of the spaetzle was delicious, however, it was WAY too heavy since I made the pieces so big. Next time I will use some of the reviewers methods and hope these come out a bit better

  • My family LOVES this recipe Made it last night with Beef Rouladen and Broccoli... Very good indeed. I dont have a spaetzle maker so I used the advise of another viewer and used the large part of a cheese grater. Worked like a charm.

  • Super easy and delish

  • My husband is a picky German food eater, and he loves this. I use a plastic baggy with holes poked in the bottom (with a meat thermometer) since I dnt have a spaetzle maker. Sauteeing is key to get the right consistency.

  • This is very yummy However the recipe only feeds 6 if you are a family of mice or super models. I doubled it and feed 4 but could have used more. I paired mine with Chicken Paprikash. Oh and the metal strainer eek... not a great idea. Steam burns Youch. My husband suggested his grandma always just dripped the dough off a spoon into the water and that worked great.

  • Turned out perfect German spaetzle I used a slotted spoon to press the dough through. It had very large round holes so it was perfect. I made this just to see how it would work out. Now Im excited to make it for meals. Im looking for a good brown gravy to go on it.

  • Mixed in the food processor and scooped into a quart freezer bag, then cut three pencil-sized holes in the bottom seam of the bag and squeezed out in 3-4 inch segments. Scooped into a pan with olive oil and butter with sauteed shallot to fry a bit. My six year old had three helpings, my ten year old wouldnt touch it. I found it tasty and the hubby didnt care much for it. I guess its a matter of taste - either you like spaetzle or you dont :-)

  • I purchased a spaetzle maker a few years ago but have been unable to find a recipe that is anything close to my husbands "Oma". Until this one What a hit

  • They were just like I remembered in a German restaurant call Hubers Lone Pine Resort.

  • I LOVE German food. Im very homesick and it reminds me of my Grandmas cooking. Im not used to the nutmeg in this type of food though. It was good but next time I will probably leave out the nutmeg. This was quite easy to make even though it was my first time. At first I was thrown off by the "runny-ness" of the dough, but it worked fine. I used a flat, metal cheese grater to make the noodles. I just put a blob of the dough on the grater while held over the hot water and rubbed the back of a spoon in a circular motion to push the dough through the holes. I will definitely be making this again. It was quite quick for a "from scratch" recipe.

  • The basic recipe for the dough is pretty spot on. Make sure you SIMMER the spaetzle, dont boil it. This way the texture is al dente, and not over cooked with an undercooked center. Also, why just water? I did it in a chicken stock, substituting the nutmeg fpr one clove bud broken off into it. (nutmeg is a bit pungent, and floods the palate) SERVING SUGGESTION: Kaes spaetzle. Before you make the batter set white onions to caramelize in butter over a medium heat(throw in a thyme sprig to infuse) keep an eye on the onions and assemble the spaetzle batter. Onions should be done about the time the spaetzle is coming off. Strain spaetzle and saut in butter with a sprig of thyme till it absorbs some of the thyme butter. Top with grGed emmentaler Swiss, or just Swiss, followed by the caramelized onion and black pepper. (I did however need almost a half cup of milk for the correct consistency to the wary of flour descrepencies)

  • Good recipe but I found it difficult to find the right tool for pushing the dough through. I ended up using a potato masher since I like thicker dumplings.

  • Recipe is great "as is" although I doubled the recipe to serve 5 adults. I used the tip by another reviewer of putting dough in a large baggie with 6 holes across the bottom using a skewer and squeezing the dough out circling the boiling water, stopping to stir occasionally. I then sauteed in a combination of a bit of bacon grease and butter and fresh parsley. Hubby, who is German, said it tasted just like his grandmas. We had the spaetzle with kielbasa, bratwurst, knockwurst sauteed in beer, onions and a little bit of butter. Not the healthiest of meals but very good

  • Wasnt pretty & the taste was off, but was ok as a side dish w/ jaeger schnitzel covered w/ sauce. Will probably not make again.

  • We made this for a stab at an "authentic German dinner" with my boyfriend and his family, who had lived in Germany for several years when they were younger. I admit that I was skeptical, but I followed the advice of others and used a plastic bag with a few holes poked in it, and also cooled them considerably before sauteeing in butter. They were a huge hit Very similar to "drop dumplings" my German-American mom made, and she just "sliced" the pieces of dough into boiling liquid (broth or soup) from the edge of the bowl. I may do that next time with these. TIP: However you make the "rivels", you CAN make these ahead of time and just throw into the butter for a few minutes before serving. And they are terrific with the Jaegerschnitzel from this same website Thanks for the recipe Marbalet

  • My grandmother would be so proud of my spaetzle, but I couldnt get it to shove through a colander or a grater. I will certainly buy a ricer and try this again because we loved this recipe.

  • This was WAY easier than I expected. I dont have a grater/spaetzle board so I cut the corner out of a ziploc bag and cut off pieces with scissors as I squeezed it through. I also sauteed them a little longer so they browned on all sides and drizzled with a reduced beer sauce. they were quick to make and delicious

  • Great, easy recipe No way this is 6 servings, though -- maybe 3 servings for a side dish. The first time I tried making spaetzle, I used a colander and it was a horrible mess. I bought a Norpro spaetzle maker for about USD7 from before trying this recipe -- worked like a dream If you love spaetzle, its worth the small investment. I sauteed my spaetzle with a little butter and a minced slice of bacon -- it was fabulous.

  • This is the only recipe I use now for my spaetzle. It tastes exactly like my German grandmothers noodles that I grew up on. I make without the nutmeg and tastes just fine Thank you

  • Hard to get the dumplings to form without a press

  • I am full blooded german and grew up eating spaetzle, I added about 1/8 cup more flour and I like to fry my Spaetzle in 5 slices of rendered bacon until slightly crisp and a little brown, yummy My husband cant get enough of it.

  • This is great. I used a spaetzle press and it worked great. I cook low carb so I make these with pure vital wheat gluten flour and put these in my chicken soup, wedding soup, beef stew, beef and noodles etc. When I just drop then in boiling water I put them on an oiled plate and use a knife, dip the knife in the water ever so often, then I put them in a skillet with butter and fried onions and some cheese and you think you are eating pierogies that taste like potatoes. I have put fried them in butter, brown sugar twin and cinnamon with one apple cut up into cubes and that is a great dessert. There are just so many different things you can do with the dough. When I think of more I will post.

  • The taste was good, my children and I liked it but my husband wasnt crazy about the texture. And he likes just about everything so I probably wont make this one again. The nutmeg was good in it but was a little too much. Half the amount would be enough to flavor it.

Source: German Spaetzle Dumplings

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