The word Spaetzle (pronounced SHPAYT-zel) comes from the word Spatz, which means 'little sparrows.' The name spaetzle is German for "little sparrow," which is what the shape of these tiny noodles or dumplings resemble.
Serve them as a side dish—tossed with a little melted butter like potatoes or rice, or topped with a creamy sauce or gravy.
If you want to make them quickly, look for a spaetzle maker in your favorite kitchenware store.
Ingredients of Spaetzel dumplings
- It's 2 cup of all-purpose flour.
- Prepare 4 of eggs (lightly beaten).
- It's 1/3 cup of milk.
- You need 2 tsp of salt.
- You need 1 tbsp of butter.
- Prepare 2 quart of water.
Spaetzel dumplings instructions
- Bring water to boil.
- Mix all ingredients (except the butter) together, batter will be sticky..
- Push batter through a colander or use a spaetzel maker (you can also use a zip lock bag with a corner cut and "pipe" it, which I recommend if you don't have the maker) into the water.
- Allow to cook for 2 minutes or until the dumplings float.
- Rescue your dumplings from the water either with a slotted spoon or by simply draining the water.
- Toss your yummies with the butter and enjoy!.
- Source: Taste of Home 2008.
Spätzle [ˈʃpɛtslə] (Swabian diminutive of Spatz, thus literally "little sparrow"), or Knöpfle (diminutive of button), also Spätzli or Chnöpfli in Switzerland or Hungarian Nokedli, Csipetke, Galuska or Slovak Halušky or Slovenian Vaseršpacli or vodni žličniki is a type of pasta made with fresh eggs and found in the cuisines of southern Germany and Austria, Switzerland, Hungary. When dumplings rise to the surface of the water, they are done. This will take just a few minutes. Remove dumplings with a slotted spoon, and repeat in batches with remaining batter.. Spatzle (aka Spaetzle) Watch Chef John make the world's easiest free-form pasta.
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