The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Nov. 14, 2009
This is surprisingly easy and was very satisfying. I was very pleased with the end result (I had never made spaetzle before) and served it with beef gravy, because I had no fresh parsley. Like others, I have no spaetzle maker, so I squeezed the dough through an old bread bag with holes in the bottom. I would note though that this recipe doesn't make enough to serve 6 people. I am only cooking for two and we had barely any leftovers.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.5 star rating.
Reviewed: Oct. 28, 2009
Eh, just OK. I think it calls for a little too much nutmeg.
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Cooking Level: Expert

Home Town: Rockford, Illinois, USA
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Oct. 25, 2009
These are delicious and a big hit with my family! To make them, I used a Japanese ginger grater (the box type with large holes) and a spatula to press the batter through.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Oct. 14, 2009
I love spaetzle, nice and easy to make, and easy to make big dumplings for me with a pastry bag or thinner ones for others with a potaoe ricer! LOVE IT LOVE IT LOVE IT!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Oct. 11, 2009
Good but a little messy since the batter is on the thin side. I took the suggestions of some other reviews and used a plastic bag to make the spaetzle.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Oct. 10, 2009
This is my 6 yr olds favorite dish. The nutmeg really helps the flavor. I use a grater to push the dough through into boiling water with chicken boullion. This makes nice even small pieces.
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Cooking Level: Intermediate

Home Town: Normal, Illinois, USA
Living In: Dayton, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Oct. 8, 2009
I made these for my grandson. He ate the whole batch all by himself and asked for more! I followed the recipe excactly as written with only a shake of nutmeg. I just used a knife to cut off pieces of dough and dropped them in boiling chicken broth. They are fantastic.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
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Reviewed: Oct. 3, 2009
Recipe is great "as is" although I doubled the recipe to serve 5 adults. I used the tip by another reviewer of putting dough in a large baggie with 6 holes across the bottom using a skewer and squeezing the dough out circling the boiling water, stopping to stir occasionally. I then sauteed in a combination of a bit of bacon grease and butter and fresh parsley. Hubby, who is German, said it tasted just like his grandma's. We had the spaetzle with kielbasa, bratwurst, knockwurst sauteed in beer, onions and a little bit of butter. Not the healthiest of meals but very good!
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Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA
The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Oct. 3, 2009
Great recipe...the ziplock bag with 4-5 holes worked the best and easiest with the least amount of clean-up. I doubled the recipe for a German-themed potluck, but thought the nutmeg was a little too strong. I will half or 3/4 it next time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Oct. 2, 2009
Excellent recipe. It cooks up well and has a great taste. I pushed it through a colander which worked fine (though you can't have to small of holes otherwise it's way too much work) and I also used a pastry bag where I cut the tip small and piped it into the water that way and just broke it up when I drained it out. That's worked out fine too. So basically, this recipe seems pretty versatile as far technique and flavoring/additions. Will definitely use again!! Thanks!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.5 star rating.
Reviewed: Sep. 29, 2009
One look at the ingredients tells you that something is wrong here. I replaced the milk with a little water and added much more flour in order to achieve the right consistency. I give it 2 stars because the nutmeg is a good idea.
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Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 4.5 star rating.
Reviewed: Sep. 29, 2009
Not too crazy about these. Had them with Jagerschnitzel. Used the 'ziplock bag with holes poked in' method to make the 'mini- dumplings'. Note: poke holes >> at bottom << of bag or be prepared to have dough all over your hands.. Ok taste - a little too wierd overall. Prefer 'regular' dumplings.
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Cooking Level: Intermediate

Living In: Saint-Lazare, Quebec, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Sep. 29, 2009
Wow-I had a near cooking disaster with these! Did anyone else's dough turn out runny? I ended up making a second batch & it was runny too-I could not "push" it thru anything as it was just a gloppy & sticky mess. I ended up adding more flour-1 whole cup to the 2 batches of dough & made drop dumplings as small as my patience would allow. They ended up turning out pretty good-my husband loved them. I'm not sure I cared for the nutmeg so much(maybe I would cut that in half next time). I'm convinced that I obviously did something wrong in the mixing process so I'll definately try this again in the future. If anyone has suggestions for me, please give me a shout out on the Recipe Exchange-I'm on almost every day & would love your advice!
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Cooking Level: Intermediate

Home Town: Holland, Michigan, USA
The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Sep. 28, 2009
Super awesome once you get the hang of the technique. Very tasty, needs the nutmeg.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Sep. 27, 2009
I like to add cut up vegtables with alittle cream. Very, very good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Sep. 12, 2009
Very good and pretty easy, too! Used a spaetzle maker (you can pick one up at Williams/Sonoma or eBay). A family winner - will make again and double the recipe. Sprinkled some parmesan cheese on top - yum!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Aug. 18, 2009
Very good and no waste! My son who is a chef loved this and is planning to add it to his menus.
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Cooking Level: Expert

Living In: Waynesville, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Aug. 2, 2009
I am German too. Loved spaetzel, my grandmother used tomake wonderful boiled bread yeast risen dumplings but are very labor intensive. Recently started cooking again due to the economy, (just for me hard to cook for one). My main course was Schnitzel - breaded pork tenderloins with lemon steamed brussells sprouts. Batter was perfect according to site recipe. I let it rest for about 10 min while I was cooking the schnitzel. It reminded me of "Jiffy" cornbread mix" thickness. Then used the back of a slotted with holes spatula to press it through. First tried a mandolin cheese grater which was a mess, back of spatula was easy dropped about 3 tblspns onto the spatula and used a rubber spatula to 'scrape' it across.. perfect size dumplings cooked quick had a few lumps accidently fall it, just cut them in half in the pan while cooking they came out wonderfully too! I missed the part about sauteing, but i dressed with butter and parsley and more pepper and it was the best hommeade side i've made vs. potatoes ever. Someone else said best .25 worth of ingredients to make a easy side dish! I can't wait to use chicken broth and saute in bacon there are a million different combinations . I thought I might also use caraway seed next time to really make it authentic bavarian style. I agree, does make about 3 servings, I had one, then had seconds (yikes) and packed the final serving for lunch tomorrow. WOW My new every so easy side dish. No more Noodle Roni!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
Reviewed: Jun. 28, 2009
Very good. I used a potato ricer and put them right into my homemade chicken noodle soup. Quick and easy!
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Cooking Level: Expert

Home Town: West Saint Paul, Minnesota, USA
Living In: Saint Paul, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: May 22, 2009
The mixture was very liquid in texture and didn't really make strands of dough, so I had to work pretty hard to get dumplings in the end. However, they tasted great and were the perfect accompaniment to the jagerschitzel. I used garlic herb seasoning in addition to the fresh parsley for a little more flavor.
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