Spatzel - German Egg Dumplings
Spatzle can be used in place of potatoes or rice, and makes a wonderful companion to pork and sauerkraut."We really liked this. I used my colander - that was a lot of work! I WILL make this again, but not until I invest (about $10 is all) in a spatzel maker. I sauted them in a cast iron skillet for about 4 minutes then popped them in the oven (in the cast iron skillet) for about 10 more minutes. Fantastic! Thanks for the recipe." - JeetYet
Yield: 1 Ready in 45 minutes
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Spatzel - German Egg Dumplings Preparation
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.
Good served with veal or pork chops and sour cream gravy.
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