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Spaetzle Dumplings

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Soft spaetzle dumplings, “little sparrows,” are served as a side dish like noodles or rice and are delicious with all types of beef, veal, and pork stews and braises. They are a home-cooked Hungarian and German delight and are served throughout Central and Eastern Europe. If you love these, invest in the little spaetzle maker that looks like a hand grater; it is far easier than cutting them by hand.

Serves2

CostInexpensive

Easy

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

Recipe CourseSide Dish, Starch

Dietary ConsiderationHalal, Kosher, Peanut Free, Soy Free, Tree Nut Free, Vegetarian

MealDinner

Taste and TextureChewy, Savory

Ingredients

  • 1 cup all-purpose flour
  • ½ teaspoon salt
  • 1 large egg
  • 3 to 4 tablespoons cold milk or water
  • 1 tablespoon unsalted butter
  • Sour cream to taste

Instructions

  1. In a medium-size bowl, combine the flour and salt. Make a well in the middle and add the egg and milk into the center. Blend well with a wooden spoon until evenly moistened; the dough will be very thick and moist. Cover with plastic wrap and allow to rest at room temperature for 45 minutes.

  2. Bring a large stockpot of salted water to a rapid boil. If shaping by hand, place the dough on a wet cutting board and rest it on the rim of the pot. Using a damp paring knife or soup spoon, cut off little irregular portions the width of a pencil and about ½ inch long at the edge of the board and let them fall into the boiling water. If using a spaetzle maker, position it over the boiling water; it will rest on the rim of the pot. Place the dough in the hopper and slide the carriage back and forth, dropping pear-shaped bits of dough into the water.

  3. Simmer the spaetzle, uncovered, until they float back up to the surface, about 30 seconds. Remove with a fine-mesh strainer or slotted spoon, shake off the excess water, and place in a shallow casserole. Toss with the unsalted butter and a dab of sour cream to keep them from sticking together. Serve immediately as a side dish, or cover and refrigerate for up to 8 hours. Reheat for 12 to 15 minutes in a 350°F oven.

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