Spaetzle is Special

Spaetzle Time!  That’s right, it’s time to make these lovely little German dumplings that go perfectly with…oh,just about anything!  I followed Tyler Florence’s recipe, and it was really simple.
First put one cup of flour in a bowl.

Then toss in 2 eggs, and salt and pepper to taste

1/4 cup cream…Tyler used milk and also put in other spices and herbs.
I’m an original…what can I say?

Now mix it all up and let the dough rest at room temperature for about 15 minutes.
Set some water or broth to boil.

Now here’s where you have to form the spaetzle.  This was me being cute…before I realized how difficult the next step would be.  See, the point is to smush the dough through the colander holes to let the spaetzle dough drop into the boiling water .

After 10 minutes of this, I decided to take the “rustic” approach.

I squeezed the dough and Marmie cut it off in chunks.  The dough is so stiff and sticky, it will not drop from your hands before you cut it.  Although I could do it myself, it made it a lot easier to do it with someone else.
That’s what she said.
As soon as the little dumplings floated to the top, they were done!

You could sautee these in butter and serve them with a nice fish.  Or melt some cheese on top of them under the broiler (Gruyere would be wonderful!). Or…

You can serve it under some hearty and warming beef stew, topped with a blanket of smooth sour cream.  The dumplings are toothsome, dense, and the perfect foil for the substantial texture and spice of the stew.  With that cool mountain of sour cream gently melting into the stew…well, I really don’t have to say that I’m drooling, do I?
Because I bet you are too.


  1. What's most tragic about all this is that in all of my carb-fiending life I have NEVER had spaetzle! SOunds pretty sacrilegious now that I think about it. This sounds wonderful.

  2. Loving these recent recipes!

  3. I've only seen sweetened versions of spaetzle…the savory version you made sounds really interesting.

  4. Love love love spaetzle. Stick it in a zip lock and cut a corner – squeeze with one hand and use scissors to cut the little strands into the pot. I like 'em sauteed with butter and salt and served with schnitzel – any variety will do. Or in a big bowl with a spoon all alone. Hmmm – sounds like I need to do this. Before new year resolutions are made.

  5. Fritos and Foie Gras says:

    @Joanne-omg I'm fairly sure you would be OBSESSED with these little dumplings of love!
    @Hungry-thanks very much!! It isn't great Parsi food like you have on your blog, but I do what I can ๐Ÿ˜‰
    @Indie.Tea-wow, I have never had SWEET spaetzle before…now you are the one intriguing me!!
    @Dee-LOVE the way you do this! That is how I'm going to make this next time! And my resolution is to eat MORE spaetzle, personally ๐Ÿ˜‰