Description
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.
Ingredients
- 1 cup all-purpose flour
- ¼ cup milk
- 2 eggs
- ½ teaspoon ground nutmeg
- 1 pinch freshly ground white pepper
- ½ teaspoon salt
- 1 gallon hot water
- 2 tablespoons butter
- 2 tablespoons chopped fresh parsley
Instructions
- Fill a large pot halfway full with water and bring to a boil. Adjust heat so water just simmers.
- Meanwhile
- mix together flour
- nutmeg
- salt
- and white pepper in a medium bowl.
- Whisk eggs together in a small bowl. Add eggs alternately with milk to dry ingredients. Stir until smooth.
- Working in batches
- press dough through a spaetzle maker
- or through a large-holed colander or metal grater
- into simmering water. Cook 5 to 8 minutes. Remove with a slotted spoon or spider and drain well.
- Melt butter in a large skillet. Add spaetzle and cook
- stirring gently
- until heated through. Serve sprinkled with parsley.
Servings: 6