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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