Best 3 Spaetzle Dumplings Recipes
Indulge in the delightful world of Spätzle dumplings, a culinary treasure that has captivated taste buds for centuries. Originating from the heart of Germany, these versatile dumplings are renowned for their light and fluffy texture, making them a perfect accompaniment to hearty stews, rich sauces, or simply served with melted butter and grated cheese. Embark on a culinary journey as we explore two delectable Spätzle dumpling recipes that showcase the diverse culinary possibilities of this beloved dish. The first recipe introduces a classic rendition of Spätzle dumplings, crafted with simple yet flavorful ingredients that highlight the inherent goodness of this dumpling. Alternatively, the second recipe presents a more adventurous take on Spätzle dumplings, incorporating spinach and cheese to create a vibrant and flavorful dish that is sure to impress. Whether you prefer the traditional or the contemporary, these recipes offer a delightful gateway into the world of Spätzle dumplings, inviting you to savor the essence of German culinary heritage.
Here are our top 3 tried and tested recipes!
SPAETZLE DUMPLINGS
These tender homemade spaetzle noodles take only minutes to make and are a natural accompaniment to chicken. You can use this spaetzle recipe with chicken gravy or simply buttered and sprinkled with parsley. -Pamela Eaton, Monclova, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, stir the flour, eggs, milk and salt until smooth (dough will be sticky). In a large saucepan over high heat, bring water to a boil. Pour dough into a colander or spaetzle maker coated with cooking spray; place over boiling water. , With a wooden spoon, press dough until small pieces drop into boiling water. Cook for 2 minutes or until dumplings are tender and float. Remove with a slotted spoon; toss with butter. If desired, sprinkle with parsley.
Nutrition Facts : Calories 223 calories, Fat 6g fat (2g saturated fat), Cholesterol 130mg cholesterol, Sodium 856mg sodium, Carbohydrate 33g carbohydrate (1g sugars, Fiber 1g fiber), Protein 9g protein.
GERMAN SPAETZLE DUMPLINGS
Traditional German dumplings. You can also mince a few pieces of bacon in a pan, and heat the cooked spaetzle in the bacon drippings-only omit the butter, if preparing recipe with bacon.
Provided by MARBALET
Categories Main Dish Recipes Dumpling Recipes
Yield 6
Number Of Ingredients 9
Steps:
- Mix together flour, salt, white pepper, and nutmeg. Beat eggs well, and add alternately with the milk to the dry ingredients. Mix until smooth.
- Press dough through spaetzle maker, or a large holed sieve or metal grater.
- Drop a few at a time into simmering liquid. Cook 5 to 8 minutes. Drain well.
- Saute cooked spaetzle in butter or margarine. Sprinkle chopped fresh parsley on top, and serve.
Nutrition Facts : Calories 140.9 calories, Carbohydrate 16.8 g, Cholesterol 73 mg, Fat 6 g, Fiber 0.7 g, Protein 4.7 g, SaturatedFat 3.2 g, Sodium 268.6 mg, Sugar 0.7 g
TONY'S CHICKEN PAPRIKASH OVER SPAETZLE (DUMPLINGS)
This is comfort food and so incredibly delicious. My first time to experience this dish I was dating Tony who is now my husband. He prepared this meal and I fell in love. Now, I had to follow him around to finally get this recipe and share it with you. He really is the type of cook to say, "a little of this & a little of that"....
Provided by Kimberly Biegacki
Categories Chicken
Time 45m
Number Of Ingredients 17
Steps:
- 1. You will need 4 bowls: Whisk your eggs & milk together and drop your chicken into the egg mixture, then shake of excess and place into the flour mixture w/seasonings. Drudge in the flour and shake of excess flour and place in the empty bowl.
- 2. On medium high heat pour 2 tbsp. of oil and wait till hot. (If you don't wait the chicken will stick to bottom of pan) Fry up the chicken about 5 to 6 minutes on each side. (This is going to simmer in the sauce awhile longer till fully cooked and sauce is ready). Remove from pan and stick in a 250 degree oven to keep warm and finish cooking. --- This is what my husband does.
- 3. Now, add your 1 1/2 tbsp. flour and slowly add your chicken broth all the while stirring. Then, place your bay leaves in. Make sure you stir enough to incorporate the flour into the mixture. Now, cover and lower heat to a simmer for about 15 minutes.
- 4. Or you can set aside the fried chicken and place into your sauce after it is made letting it simmer with the sauce while it thickens.
- 5. Fry up your noodles in a pan with a little butter or heat your Spaetzel dumplings in hot water. Better yet, make them homemade. ****HEALTHIER VERSION:SERVE OVER BAKED SPAGHETTI SQUASH
- 6. It will turn into a nice thick sauce. Now, stir in the sour cream into the mixture. Add your salt and pepper to taste and you are ready to pour this on top of your dumplings or noodles. You are finished. Enjoy.
- 7. ----When my mother in law makes this she adds 1/2 a sliced or chopped onion to the mixture. I think this gives even more flavor and should be added; however, this is my husband's recipe and he hates onions so you won't see them in any of his ingredients. lol
- 8. January 18th, 2014 --- I decided to use chicken tenderloins and see how it worked out. Now you can let the chicken simmer along with the sauce but you may loose some of the breading on the chicken. It really is a preference whether you want the breading perfectly on the chicken then fry them up and place them in the oven to stay warm while you make the sauce. Pour your sauce over hot spaetzel and add your chicken on top. If your in a hurry and don't care then you can cook your chicken up in the sauce.
- 9. October 12, 2014 -- Tony decided to make us some paprikash tonight...It's been awhile so it's always a treat to have.
- 10. December 20th, 2014 --- dinner with friends and family my husband doubled up the recipe and made enough for 8 of us.
- 11. April 14th, 2016 --- Had my parents over for dinner and served this up two ways. Some had it over spaetzel and others baked spaghetti squash.
Tips:
- Use the right flour: All-purpose flour is the most common flour used for spätzle. However, you can also use other types of flour, such as semolina flour or buckwheat flour, to create different textures and flavors.
- Make sure the dough is the right consistency: The dough should be firm enough to hold its shape when dropped into boiling water, but not too stiff. If the dough is too stiff, it will be difficult to work with. If the dough is too loose, it will fall apart when cooked.
- Don't overcrowd the pot: When cooking spätzle, it is important not to overcrowd the pot. If you add too much spätzle to the pot at once, it will stick together and become mushy. Cook the spätzle in batches if necessary.
- Cook the spätzle until it is tender: The spätzle is cooked when it is tender and floats to the top of the water. Do not overcook the spätzle, or it will become tough.
- Serve the spätzle immediately: Spätzle is best served immediately after it is cooked. You can serve it with a variety of sauces, such as brown butter, cheese sauce, or mushroom sauce.
Conclusion:
Spätzle is a delicious and versatile dish that can be served as a main course or a side dish. It is a popular dish in Germany and Austria, and it is also gaining popularity in other parts of the world. With a little practice, you can make spätzle at home that is just as good as the spätzle you find in restaurants.
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