Gram's Spaetzle

By Sagegreen
April 1, 2011
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Author Notes: Both my Hungarian grandmother and my room mates in Germany helped me learn how to make these wonderful dumplings. I have a few versions for these, but this it the one I like best. I had made some to go with my sauerbraten meatballs earlier. I love serving these best with chicken paprikash. If you don't have a spaetzle maker, you can use a colander to push the dumplings through its holes.I have uploaded a photo to show my usual set-up.Sagegreen

Serves: 4-6

  • 3 cups flour
  • 1/2 teaspoon sea salt, to taste
  • 1/8-1/4 teaspoons ground white pepper
  • 1/4 teaspoon fresh grated nutmeg
  • 3 farm fresh eggs, beaten until fluffy
  • 1 cup milk
  • a few tablespoons of butter, to taste
  1. Combine the flour, salt, pepper and nutmeg. Add the milk to the eggs. Add milk/egg mix a little at a time to the flour until the dough becomes sticky and workable, but still pretty thick cake batter.
  2. Boil a few quarts of lightly salted water in a large pot. When the water is boiling, fill the basket of the spaetzle maker (or holes in a colander) and slide through to the boiling water below. As soon as the dumplings float to the top (3-4 minutes) they are done. Fish them out with a slotted scoop into a serving dish. Add some pats of butter. Keep warm. Proceed to cook the remaining dough the same way and add to the dish when done with a little more butter. Serve with your favorite main dish and sauce.

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