German Spaetzle Dumplings


A traditional German dumpling or noodle, spaetzle is boiled in water or broth then pan fried in butter and served as a side dish. I double or triple the recipe, and freeze extra in dinner sized portions.

Modified from: German Spaetzle Dumplings

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30 m servings
Serving size has been adjusted!
Original recipe yields 6 servings

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  1. Mix together flour, salt, white pepper, and nutmeg. Beat eggs well, and add alternately with the milk to the dry ingredients. Mix until smooth.
  2. Press dough through spaetzle maker, a large holed sieve a metal grater, or a potato ricer.
  3. Drop a few at a time into simmering liquid. The dumplings will go to the bottom of the pan. Stir after a couple of minutes to separate dumplings and keep them from sticking to the pan. Cook 5 to 8 minutes. Drain well.
  4. Saute cooked spaetzle in butter or margarine for approximately 10 minutes on a medium heat (until lightly browned). Sprinkle chopped fresh parsley on top, and serve.


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