German Spaetzle
A hearty and quick German spaetzle recipe offers tender, comforting dumplings for any meal.
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Instructions
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Start boiling a large pot of salted water.
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In a medium bowl, combine 2 cups (250g) flour and 1 teaspoon salt; in a separate small bowl, whisk 1/2 cup milk with 4 eggs.
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Add the milk and egg mixture to the flour, then beat until the batter is smooth and elastic, adjusting thickness with milk or flour as needed, then let it rest for 10-15 minutes.
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Press batter through a spaetzle maker or slotted utensil into the gently boiling water; cook in batches for 1-3 minutes until they float.
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Remove cooked spaetzle with a slotted spoon, toss with 2 teaspoons of butter, and repeat with remaining batter.
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Optionally, serve immediately by seasoning with salt, additional butter, 1/4 teaspoon black pepper, and 2 tablespoons fresh chopped parsley or other fresh herbs.
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Alternatively, melt 4 tablespoons butter in a large skillet over medium heat until lightly browned. Add spaetzle, increase heat to medium-high, and sauté for 3-7 minutes until browned, then season with salt, 1/4 teaspoon black pepper, and 2 tablespoons fresh chopped parsley before serving hot.