"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." — MARBALET
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freshly ground white pepper
chopped fresh parsley
Great recipe, the flavor is BETTER! than our favorite authentic German restaurant. The nutmeg makes it so good, my family raved. I served this with pot roast in a red wine, mushroom gravy and roasted asparagus. Thanks for sharing this recipe!! **By the way, a Ziptop bag with 4 or 5 small wholes punched with a skewer was a lot easier to handle than the strainer method. The texture was more authentic as well.
I gave it 3 stars because its a great start. I made 2 differant batches. The first one i made it specific to the instuctions. The dough was runny, and the spaetzle came out pretty mushy even after frying. I added almost 2 cups of flour and made a second batch, and WOW what a differance. Spaetzle should be nice and firm, not mushy. The second batch was delish. But instead of nutmeg i used garlic and onion powder to go along with my creamed chicken. Also i boiled it in alted water. Salting the water makes a HUGE differance.
These are wonderful. My kids love them. I do not have a Spaetzle maker, so i use a flat cheese grater. The first few times I made these I burned my hand a few times. *** Last time I used two clothespins to secure the grater to the edge of my pot. It worked perfectly!*** No more burns and the preparation went so much quicker.
This recipe was wonderful with our Beef Strogonoff! It was a little tricky to make at first but we got the hang of it fast. One tip is to be careful not to have the strainer/colander too close to the boiling water else it may cook the dough before it goes through - making it a little more difficult.
What a yummy recipe! It's super-quick, uber-easy and downright delicious. I found that by using my ricer, we were able to squeeze out the spaetzle in no time at all. With the medium-sized holes, it came out perfect.
Since first reading this, I've made it about 5 or 6 times, as we've both gotten pretty tired of potatoes, and am making it tonight, to go with the Authentic Hungarian Goulash, also found on this site.
Great recipe, Holly; thanks so much for sharing!
Geez, I love this site!
This recipe is perfect. I made 4x the amount so we could eat some later on. The nutmeg is a must! I didn't have any white pepper. But oh my - sooo delicious! First time making it. After cooking it, I ran it under cold water (saw that in a review) to keep it hard. After that, sauteed it with pieces of bacon and a dash of onion salt. Mmmm! Thank you!! It went very well with the Cranberry Pork Roast recipe on this site.
This was extremely tasty! It's good with parmesan mixed in as well.
In keeping with the New Year's eve Italian family tradition of eating lentils for prosperity,I served slow cooker lentils and sausage (also from All-Recipes) over the spaetzle. It was delicious. Frying the spaetzle with butter is a must. Don't be afraid to use the nutmeg; it gives it a great flavor as it tends to be on the bland side. If you are going to the trouble making the dumplings, at least double the recipe (no need to double the butter though). It is great reheated. I quadrupled it so I'd have enough to serve with my saurbraten in a few days.
* Percent Daily Values are based on a 2,000 calorie diet.
German Spaetzle Dumplings
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 54
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