Description
Master the art of making traditional spaetzle dumplings with this easy and quick homemade recipe. Fluffy, buttery, and full of flavor, these dumplings are a perfect accompaniment to your favorite sauces and stews.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons salt
Wet Ingredients
- 4 large eggs, lightly beaten
- 1/3 cup 2% milk
Cooking and Finishing
- 8 cups water
- 1 tablespoon butter, melted
- Minced fresh parsley (optional, for garnish)
Instructions
- Preparation: Gather all your ingredients and equipment, including a large pot, spaetzle maker or colander, and mixing bowl.
- Make the batter: In a mixing bowl, whisk together the flour, eggs, 2% milk, and salt until you achieve a smooth, thick batter with no lumps.
- Boil the water: Bring 8 cups of water to a rolling boil in a large pot, adding a generous pinch of salt to season the water.
- Form the spaetzle: Using a spaetzle maker or pressing the batter through a colander, drop small dumplings into the boiling water.
- Cook the dumplings: Allow the spaetzle to cook for 2-3 minutes, or until they float to the surface, indicating they are done.
- Drain and coat: Use a slotted spoon to gently remove the cooked spaetzle from the water and transfer them to a serving dish. Toss them immediately with melted butter to coat evenly.
- Garnish and serve: Sprinkle minced fresh parsley over the spaetzle for a pop of color and flavor. Serve warm as a delicious side dish or main course accompaniment.
Notes
- You can substitute milk with water or a dairy-free alternative if desired.
- For an extra rich flavor, try finishing the spaetzle with browned butter instead of melted butter.
- Add finely grated nutmeg or black pepper to the batter for a slight spice variation.
- Fresh parsley adds freshness, but you can omit or replace with chives or dill.
- If you don’t have a spaetzle maker or colander, chopstick or fork can be used to drop batter into boiling water.
- Cooked spaetzle can be sautéed in butter until golden for a different texture.
