This German spaetzle recipe is browned in butter and seasoned perfectly to pair with your favorite dinner dishes. Egg-based dumplings with a bit of herb flavor, they are delicious with schnitzel or sauerbraten.
PREP TIME 5 minutesminutes
COOK TIME 30 minutesminutes
TOTAL TIME 35 minutesminutes
YIELD 6servings
Ingredients
8eggs
3/4cupmilk
1/2teaspoonnutmeg
1teaspoondried parsley
4cupsflour
2teaspoonsalt
8tablespoons(1 stick) butter
Salt & Pepper to taste
Instructions
In a large mixing bowl, whisk together the eggs and milk until smooth. Add the nutmeg and parsley and whisk to combine.
Add the flour and salt and whisk together. The batter should be thick but should be slippery enough to slide off a cooking spoon. I
Let the batter rest while you bring a large pot of salted water to a boil over high heat.
Place a spaetzle maker or food-safe grate with 1/4 inch holes over the pot of boiling water. Place a large colander over a bowl so you have a place to drain the cooked spaetzle.
Working in batches, add the batter 1 large cooking spoonful at a time onto the grate and shred the spaetzle directly into the boiling water.
The spaetzle will cook very quickly. Let them boil for 1 - 2 minutes or until they float to the top. Use a wire spoon or slotted spoon to skim the floating dumplings from the top of the water and place them in the colander.
Continue process until all the dough has been cooked.
Once the spaetzle have been boiled and drained, melt the butter in a large skillet over medium-high heat.
Add the spaetzle to the pan and stir to combine them in the butter. Cook over medium or medium-high heat for 10 minutes or until they begin to toast and have a golden brown color. Sprinkle additional dried parsley and salt and pepper to taste. Stir to combine and serve immediately.
Recipe Notes
Make Ahead Tips
Spaetzle are best served the day they are prepared, fresh from the pan when they've been sauteed in butter.However, you can boil the dumplings earlier in the day and store the strained spaetzle in an airtight container in the fridge for up to 4 - 6 hours.Just saute them in butter right before serving. You may need a little more cooking time to ensure they are heated through.Do not try to freeze spaetzle, they will lose their texture in the thawing process.