Best 5 Spatzle Recipes

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**Spätzle: A Versatile German Dumpling with Endless Possibilities**

Spätzle, pronounced "shpet-sle," is a traditional German dumpling made from a simple batter of flour, eggs, and milk. These small, chewy dumplings are a staple in Swabian cuisine and are often served as a main course or side dish. Spätzle can be boiled, pan-fried, or baked, and can be enjoyed with a variety of sauces, gravies, and toppings. From classic recipes like Käsespätzle (cheesy spätzle) to creative variations like Kürbisspätzle (pumpkin spätzle) and Spinatspätzle (spinach spätzle), there's a spätzle recipe for every taste.

**Recipes in the Article:**

* **Classic Spätzle:** This recipe provides a step-by-step guide to making traditional spätzle from scratch. With tips for achieving the perfect texture and consistency, this classic recipe is a must-try for any spätzle enthusiast.

* **Käsespätzle:** This recipe combines spätzle with melted cheese, onions, and crispy bacon to create a hearty and flavorful dish. The perfect comfort food for a cold winter day, Käsespätzle is sure to satisfy your cravings.

* **Kürbisspätzle:** This unique recipe incorporates pumpkin puree into the spätzle batter, resulting in a vibrant orange color and a slightly sweet flavor. Served with a brown butter and sage sauce, Kürbisspätzle is a delightful fall dish that will impress your dinner guests.

* **Spinatspätzle:** This recipe adds spinach to the spätzle batter, creating a healthy and nutritious dish. Served with a simple butter sauce, Spinatspätzle is a great way to sneak some greens into your diet.

* **Pan-Fried Spätzle:** This recipe takes spätzle to the next level by pan-frying it until golden brown and crispy. Served with a variety of dipping sauces, pan-fried spätzle is a fun and easy appetizer or snack.

* **Spätzle Salad:** This recipe combines spätzle with fresh vegetables, herbs, and a tangy vinaigrette dressing to create a refreshing and flavorful salad. Perfect for a light lunch or summer picnic, spätzle salad is a great way to enjoy this versatile dumpling in a new way.

Let's cook with our recipes!

TRADITIONAL SPäTZLE



Traditional Spätzle image

Spätzle (pronounced "shpetz-luh") is a German-Austrian version of fresh pasta. Austrian chef Wolfgang Ban uses plenty of eggs, which makes the noodles very fluffy, and adds a pinch of nutmeg. This recipe makes 4 cups, which you can serve immediately with Ban's silky crème fraîche sauce, or toss with a bit of oil before freezing.

Provided by Wolfgang Ban

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 12

4 large egg yolks
4 large eggs
Kosher salt
1 whole nutmeg, may substitute ground nutmeg
2 cups all-purpose flour
3/4 cup water, divided, plus more as needed
Ice
2 tablespoons grapeseed oil, divided, or another neutral oil, such as vegetable or canola
2 cups water, divided
1 cup crème fraîche, divided
Freshly ground black pepper
1 bunch chives, for garnish, about ½ cup minced

Steps:

  • Spätzle: Bring a large pot of water to a boil. Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, add 4 egg yolks, 4 whole eggs, and a pinch of salt. Mix on medium-high until combined, 10 seconds. Turn off mixer and grate a bit of nutmeg into the eggs (just a hint will go a long way!); add the flour. Start mixing on low, then on medium-high until combined, 20 seconds. Check the consistency: the mixture should have the viscosity of thick pancake batter. To achieve this, add ½ cup water, and use the whisk attachment to beat the batter on high; with the mixer on, add more water as needed, 1 tablespoon at a time, until batter reaches proper consistency, another 1-2 minutes. (Makes 2½ cups batter.)
  • Prepare an ice bath in a large bowl and set aside. To the boiling water, add 2 large pinches salt and 1 tablespoon of grapeseed oil. Working in batches, cook the spätzle: Set the spätzle-maker over the pot. Add two ladles of batter to the sliding box; move the box back and forth over the grate and allow the batter to fall into the boiling water. Once the water comes to a boil again, stir the spätzle a few times to prevent clumping and to finish cooking, 1 more minute.
  • When all the spätzle are fluffy and floating on the surface of the water, use a strainer to transfer them to the ice bath to stop the cooking, about 1 minute. Next, strain them from the ice bath, place in a bowl, and stir in ½ tablespoon oil to prevent sticking. Set aside. Repeat with remaining batter. (At this point, you can freeze the fully cooked spätzle in an airtight container. Bring to room temperature before using. Makes about 4 cups.)
  • Cream Sauce: Heat a medium skillet over medium heat. Add ½ cup water, followed by ¼ cup crème fraîche, two pinches of salt, and a few gratings of nutmeg; stir to combine. Add 1 cup of spätzle in an even layer (note: sauce and spätzle can be doubled in a larger skillet). Add a few grinds of black pepper, and gently simmer to reduce the sauce, stirring occasionally, 8-10 minutes. As the water evaporates, the spätzle will become evenly coated with sauce and plump up. Meanwhile, finely mince the chives. Set aside.
  • When almost all the liquid is gone and the sauce has thickened up, taste and adjust seasoning. Add two tablespoons of minced chives and toss or stir to combine. Repeat with remaining servings of spätzle. Plate and serve immediately.

GOULASH AND SPATZLE



Goulash and Spatzle image

Provided by Marialisa Calta

Categories     dinner, casseroles, main course

Time 2h30m

Yield 6 Servings

Number Of Ingredients 17

2 teaspoons salt, plus more, to taste
1 tablespoon sweet Hungarian paprika
1/2 teaspoon fresh ground pepper, plus more, to taste
1/8 teaspoon garlic salt
2 pounds beef chuck, cut into 1-inch cubes
1/2 cup lard or chicken fat
2 large onions, peeled and chopped fine
1 1/2 to 2 tablespoons flour
3 cups beef broth or water
2 tablespoons tomato paste
1 teaspoon caraway seeds
4 large eggs, lightly beaten
1 cup milk
3 cups flour
2 teaspoons salt
6 tablespoons butter, cut into small pieces
1 cup minced parsley

Steps:

  • To make the goulash, combine the salt, 1 teaspoon of the paprika, pepper and garlic salt in a small bowl. Season the meat with the spice mixture. Set aside.
  • In a large casserole, heat the lard or chicken fat over high heat until it begins to smoke. Add the pieces of meat in one layer and, while stirring constantly, quickly fry the meat until evenly browned, about 2 to 3 minutes.
  • Add the onions and cook until wilted, about 3 minutes. Sprinkle the flour over the meat and stir until blended. Add the remaining paprika, reduce the heat to medium low, and stir for an additional 2 minutes.
  • Add the broth or water, tomato paste and caraway seeds. Cover, and simmer over low heat until meat is tender, about 1 to 1 1/2 hours. Set aside to cool, cover and refrigerate overnight.
  • Reheat the goulash over low heat and season with salt and pepper to taste.
  • To make the spatzle, combine the eggs and milk in a large glass or ceramic bowl. Set aside. Combine the flour and 1 teaspoon of the salt in a separate bowl. Slowly add the flour mixture to the eggs and beat until smooth. Set aside at room temperature for 30 minutes.
  • Preheat oven to 200 degrees. Bring a large pot of water to a boil, and add the remaining salt. Reduce the heat to a simmer, drop 1/2 teaspoons of the dough into the water and simmer until cooked through, about 2 to 3 minutes after they rise to the surface. Drain, rinse under cold running water, drain again and transfer the spatzle to an ovenproof baking dish. Add the butter, stir, and keep warm in the oven until ready to serve.
  • Divide the spatzle into individual bowls, spoon the goulash over, and garnish with parsley.

Nutrition Facts : @context http, Calories 809, UnsaturatedFat 22 grams, Carbohydrate 61 grams, Fat 41 grams, Fiber 4 grams, Protein 49 grams, SaturatedFat 17 grams, Sodium 1182 milligrams, Sugar 6 grams, TransFat 1 gram

SPATZLE



Spatzle image

Provided by Wolfgang Puck

Categories     Milk/Cream     Egg     Pasta     Side     Oscars     Fall     Winter     Parsley     Nutmeg     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 10

4 large egg yolks
1 large egg
1 3/4 cups whole milk
1 pound (about 3 cups) all-purpose flour
1/4 teaspoon freshly grated nutmeg
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup peanut oil
1/2 cup (1/4 stick) unsalted butter, melted
1 tablespoon fresh parsley, minced

Steps:

  • In small bowl, beat together egg yolks, egg, and milk.
  • In medium bowl, whisk together flour, nutmeg, salt, and pepper. Add egg mixture to flour mixture and mix with wooden spoon just until well blended. (Do not overmix.) Refrigerate, covered, at least 1 hour or overnight.
  • Bring large pot salted water to boil. Fill large bowl with ice water. Place spätzlemaker, perforated sheet pan, or large-holed colander on top of pot. Force one-third of batter through holes into water. Cook until spätzle float to surface, 4 to 5 minutes, then transfer immediately with slotted spoon to bowl of ice water. Make 2 more batches in same manner.
  • When spätzle are cool to touch, drain well and toss with 1/4 cup oil. (Spätzle can be prepared up to this point and refrigerated, covered, up to 2 days.)
  • In large sauté pan over high heat, heat remaining 1/4 cup oil. Add spätzle and cook, without moving pan, until undersides are brown, about 2 minutes. Add butter and sauté until golden brown, about 2 minutes more. Season to taste with salt and pepper. Sprinkle with parsley and serve.

HUNGARIAN SPATZLE (BABY DUMPLINGS)



Hungarian Spatzle (baby Dumplings) image

My Mom is Hungarian and my family was lucky enough that she was such a wonderful cook and made so many Hungarian dishes for us to enjoy over the years.

Provided by Katherine in Alberta

Categories     European

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

4 eggs, beaten
1 1/4 cups milk
2 teaspoons salt
4 cups flour
1 teaspoon baking powder
4 ounces melted butter or 4 ounces margarine

Steps:

  • Blend the eggs, milk and salt.
  • Add the flour, baking powder and beat thoroughly.
  • Bring 3 quarts of water to a boil with 2 tablespoons salt.
  • With a teaspoon drop small portions of batter into boiling water, dipping spoon into water frequently to prevent sticking.
  • Cook just till tender, about 10 minutes.
  • Pour into collander and rinse lightly with cool water.
  • Drizzle with melted butter, toss lightly and serve hot.

SPäTZLE (AKA SPAETZLE)



Spätzle (aka Spaetzle) image

Apparently spätzle translates to little swallows in German, which makes a lot of sense when you consider their shape. These micro-dumplings cook in a just a few minutes, and are great plain with browned butter or topped with slowly braised meat.

Provided by Chef John

Categories     Side Dish

Time 20m

Yield 2

Number Of Ingredients 6

½ cup all-purpose flour, plus more as needed
1 large egg
½ teaspoon kosher salt
1 pinch cayenne pepper
1 tablespoon creme fraiche, sour cream, or plain yogurt
3 tablespoons milk, or as needed

Steps:

  • Place flour, egg, salt, cayenne, cream fraiche, and milk in a mixing bowl. Whisk together until batter drips slowly off the whisk. If batter seems too thin, add a bit more flour; if too thick, add a bit more milk. You can test the thickness using the smooth side of a cheese grater with fairly large holes. If a dollop of the batter does not drip through the grating holes, it's the right consistency.
  • Bring a pot of salted water to a simmer over medium-high heat. Use a spatula to push a spoonful of batter through the holes of the smooth side of the grater into the simmering water.
  • 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.

Nutrition Facts : Calories 186.7 calories, Carbohydrate 25.4 g, Cholesterol 105 mg, Fat 6.1 g, Fiber 0.9 g, Protein 7.4 g, SaturatedFat 2.9 g, Sodium 527.6 mg, Sugar 1.6 g

Tips:

  • Use a ricer to create light and fluffy spätzle dough.
  • If you don't have a ricer, you can grate the dough using a cheese grater with large holes.
  • Make sure the water is boiling rapidly before adding the dough.
  • Stir the dough constantly while it is cooking to prevent it from clumping.
  • Cook the spätzle until it floats to the top of the water, then remove it with a slotted spoon.
  • Rinse the spätzle with cold water to stop the cooking process.
  • Serve the spätzle immediately or store it in the refrigerator for later use.

Conclusion:

Spätzle is a delicious and versatile dish that can be enjoyed in many different ways. Whether you prefer it plain or topped with your favorite sauce, spätzle is sure to be a hit. So next time you're looking for a quick and easy meal, give spätzle a try. You won't be disappointed!

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