Tiny German Dumplings (Spaetzle) Recipe
Description: Spaetzle, meaning “little sparrows” in German, are charming little dumplings that resemble hornli (“little horns”) or knopfli (“little buttons”). These delightful golden nuggets are a staple in Germany and Switzerland, making a satisfying meal on their own with a side of salad and a glass of wine, or served alongside chicken, game, or meat. While a spaetzle mill can make the process easier, you can also use a large-hole colander or even a wooden board and a sharp knife.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: Serves 6 to 8
Ingredients:
- 3 cups all-purpose flour
- 4 large eggs
- 1 teaspoon salt
- 3/4 teaspoon black pepper
- 1 cup warm water
- 4 cups salt water (for boiling)
- 1/4 cup butter
Instructions:
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Prepare the Batter:
- In a large mixing bowl, combine 3 cups of all-purpose flour with 4 large eggs, 1 teaspoon of salt, and 3/4 teaspoon of black pepper. Gradually add 1 cup of warm water to the mixture.
- Using a wooden spoon, vigorously beat the mixture until you form a thick, smooth batter. This step is crucial as it helps incorporate air into the dough, which makes the spaetzle light and fluffy. Beat energetically for about 5 minutes.
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Let the Dough Rest:
- Cover the bowl with a clean cloth and let the dough rest for 15 minutes. This allows the flour to fully absorb the liquid and the dough to relax.
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Boil the Spaetzle:
- Bring 4 cups of salted water to a rolling boil in a large pot.
- If you have a spaetzle mill, position it over the pot and push the batter through into the boiling water. If you don’t have a mill, place a large-hole colander over the pot, ensuring the colander is at least 8 inches above the water to prevent the dough from steaming and congealing.
- Use a large wooden spoon to press the dough through the colander holes into the boiling water. Alternatively, if the dough is too loose, you can add about 1/2 cup more flour to stiffen it.
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Alternative Method:
- For those without a colander or spaetzle mill, transfer the dough to a floured board. Use a sharp knife to slice the dough into strips about 1/4 inch wide and 1/2 inch long. Add these strips to the boiling water.
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Cooking the Spaetzle:
- Allow the spaetzle to cook for 4 minutes. The dumplings are done when they float to the surface.
- Drain the spaetzle in a large colander and rinse briefly under cold running water to stop the cooking process. Drain thoroughly.
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Finishing Touches:
- Melt 1/4 cup of butter in an ovenproof skillet over medium heat.
- Add the drained spaetzle to the skillet and sauté for 3 to 4 minutes, allowing them to develop a golden, slightly crispy exterior.
- Transfer the skillet to a preheated 350°F (175°C) oven and bake for 10 minutes to finish cooking and allow the spaetzle to become perfectly golden and flavorful.
Notes and Variations:
- Make Ahead: You can prepare the spaetzle up to the point of boiling. Spread the cooked spaetzle out on a kitchen towel and cover with a damp cloth. They will keep for several hours.
- Serving Suggestions: Serve spaetzle as a main dish with a fresh salad and a glass of wine, or as a delightful side dish to complement chicken, game, or meat.
Enjoy these little golden nuggets of joy that are sure to be a hit with your family and friends! 🍴🍂
