Herbed Spaetzle
My family loves these little German dumplings fried in butter. I have an actual spaetzle maker, but if you don't have one, feel free to use a colander with wide holes.
My family loves these little German dumplings fried in butter. I have an actual spaetzle maker, but if you don't have one, feel free to use a colander with wide holes.
- Carbohydrate 73.028741973961 g
- Cholesterol 824.390625 mg
- Fat 31.3675628283854 g
- Fiber 2.57369185447556 g
- Protein 33.645389668617 g
- Saturated Fat 13.4215237395476 g
- Serving Size 1 1 Serving (308g)
- Sodium 349.228019472478 mg
- Sugar 70.4550501194855 g
- Trans Fat 4.27444422902613 g
- Calories 715 calories
Step-by-step
- Bring one gallon of water to a boil. After the water boils, add 1 tablespoon of salt. Keep the water at a simmer.
- Meanwhile, in a large bowl whisk together the eggs, milk, herbs, nutmeg, salt and pepper. Gradually add enough flour to form a thick dough. All three cups may not be needed.
- Place a colander or spaetzle-maker over the top of the pot of water. Press 1/3 to 1/4 of the spaetzle batter through the holes into the simmering water. Cook the spaetzle, stirring frequently, until the dumplings float to the top of the water, about 4 minutes. Remove the dumplings with a slotted spoon or shallow strainer into a bowl of ice water. Repeat the process with the remaining dough until it is all used.
- In a large skillet melt the butter over medium-high heat until the foam subsides. Drain the spaetzle and add them to the pan, and saute, stirring frequently, until the spaetzle are golden. Season with salt and pepper, and a squeeze of lemon juice, if desired.
Freshly grated nutmeg was rarely omitted from traditional Central European egg dumpling batters, providing an essential aromatic backbone that counters the richness of eggs and dairy. Whole milk supplies necessary fat and sugar content that plain water cannot match, resulting in a tender crumb rather than a rubbery noodle. Whisking the flour gradually into the liquid ingredients prevents stubborn lumps from forming in the bowl.
Standard spaetzle makers feature a sliding hopper, but a sturdy metal colander with quarter-inch holes produces identically shaped morsels when the batter is pressed through with a silicone spatula. Working in small batches prevents overcrowding the simmering pot, ensuring the water temperature stays above 190 degrees Fahrenheit so the starch gelatinizes correctly.
Plunging the boiled dumplings into an ice water bath immediately halts the cooking process and prevents the pieces from sticking together before the final browning stage. Melting butter in a wide skillet over medium-high heat until the milk solids turn golden brown creates the ideal foundation for crisping the exterior of the drained noodles.
Fresh herbs like dill and tarragon degrade quickly under prolonged direct heat, which is why finishing the sautéed dumplings with a bright squeeze of lemon juice balances the heavy butter and dairy. Leftover cooked dumplings keep safely in an airtight container in the refrigerator for up to three days before reheating in a hot skillet.
