Spatzel - German Egg Dumplings

Spatzel - German Egg Dumplings

Ready in 45 minutes
8 review(s) averaging 3.6. 75% would make again

Top-ranked recipe named "Spatzel - German Egg Dumplings"

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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

Ingredients

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1 3/4 c All-purpose flour
3 lg Eggs; beaten lightly
3/4 t Salt
1/4 t White pepper
1 t Nutmeg; grated
1 tb Chevril; minced - optional, or
1 tb Italian flat-leaved parsley; minced - also optional
1/2 c Water; or more as needed
1/4 c Unsalted butter

Original recipe makes 1

Recipe  

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.

Notes

Good served with veal or pork chops and sour cream gravy.

Credits

Added on Award Medal
Calories Per Serving: 4342 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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annieiwachniuk 1 year ago
The nutmeg is one ingredient that does not belong in the recipe. I will go back to the Betty Crocker cook book next time I decide to make Spatzels.
Kanain 2 years ago
A2Chi 2 years ago
Tasty but time consuming, especially if you don't have the spatzel making device.
emilylovesu2 2 years ago
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 3 years ago
I made this after returning from Germany and Austria. I used it I'm goulash and to make kasespatzel (cheese spatzel) and it was good! I might cheat and just use pasta in the future though!
Querian 3 years ago
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 9 years ago
Good served with veal or pork chops and sour cream gravy. [I posted this recipe.]
blueskier 9 years ago
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