RECIPE: German-Style Spaetzel Dumplings

Spaetzel (German-style dumplings) served with beef gulasch. Electronic image by Ron Flaviano for Homeplate and Metro Monthly.

Recipe by HELGA WENGLER for HOMEPLATE HOMESTYLE

INGREDIENTS

2 eggs (beaten)

1 teaspoon salt

dash of nutmeg (optional)

1 ½ cup flour

1 cup water

PREPARATION

In a large bowl, mix all ingredients and beat with wooden spoon until batter leaves the side of the bowl. Add more flour, if needed. Boil water in a large saucepan and add 1 tablespoon salt.

COOKING PHASE

Spoon 2 tablespoons of batter onto a board. Using a butter knife, scrape thin slices of batter into the water. Boil for 5-7 minutes and transfer to a bowl and keep warm. Repeat till all the batter is gone. You may also use a spaetzel maker for this step.

SERVING SUGGESTION

Serve as a side dish, sprinkle with parmesan cheese or buttered breadcrumbs.

Serves 4-6

ABOUT HELGA WENGLER – “Homeplate Homestyle” host Helga Wengler is a native of Frankfurt, Germany. She learned to cook from her mother and loves to share her knowledge and ability with TV viewers each week on “Homeplate Homestyle.”  She and her husband, Wolfgang, are very active in the local community. Helga and Wolfgang also enjoy spending time with their three daughters and six grandchildren. Visit http://www.metromonthly.net for more of Helga’s recipes.

© 2011 The Metro Monthly. All rights reserved.

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Comments

  1. I am planning on making red cabbage and noodles this week and was looking for a spaetzle recipe that described how to do it without a spaetzle maker. This is perfect! I’ll be trying it out.

    Like

    • Helga made the spaetzel with what she called crumbles. She took butter, browned some breadcrumbs in a skillet, and mixed it into a bowl of freshly made spaetzel. Unbelievably great. I’ll try and find the link to the segment.

      Mark P.

      Like

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