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German Spaetzle Dumplings

Reviewed: Mar. 9, 2011
The basic recipe for the dough is pretty spot on. Make sure you SIMMER the spaetzle, don't boil it. This way the texture is al dente, and not over cooked with an undercooked center. Also, why just water? I did it in a chicken stock, substituting the nutmeg fpr one clove bud broken off into it. (nutmeg is a bit pungent, and floods the palate) SERVING SUGGESTION: Kaes spaetzle. Before you make the batter set white onions to caramelize in butter over a medium heat(throw in a thyme sprig to infuse) keep an eye on the onions and assemble the spaetzle batter. Onions should be done about the time the spaetzle is coming off. Strain spaetzle and sauté in butter with a sprig of thyme till it absorbs some of the thyme butter. Top with grGed emmentaler Swiss, or just Swiss, followed by the caramelized onion and black pepper. (I did however need almost a half cup of milk for the correct consistency to the wary of flour descrepencies!)
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