Home
Recipes
Software
Store
Discuss Food!
Video
Help
Log in
and post recipes free!
find
in
Anywhere
Recipe Title
Videos
Discussion Groups
Food Dictionary
Product Support
search
Spatzel - German Egg Dumplings
1 Recipe
100% would make this recipe for Spatzel - German Egg Dumplings again.
Spatzle can be used in place of potatoes or rice, and makes a wonderful companion to pork and sauerkraut.
1 : 00
7 : 20
Log in (free)
to see larger recipe photos!
1 chef
marked this Spatzel - German Egg Dumplings recipe as
Favorite
Recipe look good to you?
Spatzel - German Egg Dumplings Ingredients
1 3/4 c
All-purpose flour
1 tb Chevril
minced
- optional, or
3 lg
Eggs
beaten lightly
1 tb Italian flat-leaved
parsley
minced - also optional
3/4 t
Salt
1/2 c Water or more as needed
1/4 t
White pepper
1/4 c Unsalted
butter
1 t
Nutmeg
grated
Instructions for Spatzel - German Egg Dumplings
1. In a large mixing bowl, combine all ingredients except butter, adding enough liquid so that batter is the consistency of a thick crepe batter. With a wooden spoon or spatula, beat batter in a circular motion, to incorporate as much air as possible into the dough (about 5 minutes). Allow dough to rest 10 minutes, then beat again another 5 minutes.
2. Bring lightly salted water (or stock) to a boil. Turn heat down so water just simmers. Using a large-holed colander, vegetable mill, spatzle cutter or a pastry bag, drop small bits of dough into simmering liquid. (If using colander, press batter through holes. With pastry bag, break off small bits with a knife; or place a flat, large-holed cheese grater over top of pot and press batter through the openings with a spatula.) When cooked, spatzle will rise to the surface (about 5 minutes).
3. Remove with a slotted spoon, rinse under cold water and drain well. (To keep ahead of time, place spatzle on a damp towel and refrigerate, up to a day or two.)
To reheat, place butter on a large baking pan and place in moderate oven to melt butter. Spread spatzle on pan and toss to coat with butter. Heat, uncovered, in 350 F. oven until golden brown and slightly crisp. Or saute in butter.Good served with veal or pork chops and sour cream gravy.
Main Ingredient:
Cuisine:
More like this...
German Egg Dumplings with Chervil
German Potato Soup with Dumplings
Spaetzle (German Dumplings)
Spatzle (German Dumplings)
Spatzle (Little German Noodle Dumplings)
Ingredient Insight - look inside this recipe
All-Purpose Flour
Butter
Eggs
Nutmeg
Parsley
Salt
White Pepper
Fry
Side Dish
for
flavor
and
categorization
Good served with veal or pork chops and sour cream gravy. Best way to finish them is to brown them up nicely in a cast iron pan with lots of butter.
blueskier
on Nov 25 2005 8:49PM
Total Time: 1:00
Active time: 7:20
Good served with veal or pork chops and sour cream gravy. [I posted this recipe.]
blueskier
on Nov 24 2005 4:12PM
Recent searches:
no bake peanut butter fudge
honey chicken wings
biscuts
chicken breast white wine rice-;
dijon baked chicken
singapore chicken curry
collins tom
vinegar champagne
filo pastry
pinto beans crock pot
spicey meat balls
tomatoes cilantro
oil sausage hot
fudge fabulous
broiled pork chops
rabe brocolli
cheese pastry dough
wine baste beef
cra
fresh pork ham roast
posted by blueskier
Give medal
to blueskier
O P T I O N S
Rate or Comment
Suggest to Friend
Add to Menu
Email Recipe
Print Recipe
I M P R O V E
Submit Photo
Link to Recipe
Post a Recipe
Invite Friends
Post a Video
R E M E M B E R
Try Soon
Favorite
G R O U P S
log in first
Create your own personal cookbook!
Learn more
Download
our cooking software and
do more
with this recipe!
BigOven for Windows won Best Cooking Software, 2008 from TopTenReviews.com