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Spätzle (German Egg Dumplings)

Whether you're entertaining or relaxing, this recipe hits the spot.

Prep Time
20 mins
Cook Time
20 mins
resting time
15 mins
Total Time
37 mins
Servings: 4 servings
Calories: 296 kcal
Course: Side Dish
Cuisine: German , Austrian

Ingredients

  • 2 cups (250g) all-purpose flour spooned and leveled, not scooped
  • 3 large eggs lightly beaten
  • 1 teaspoon salt
  • pinch of nutmeg optional
  • pinch of white pepper optional
  • 1/2 cup (120ml) milk, or water

Instructions

    Cup of Yum
  1. Add all ingredients to a mixing bowl.
  2. Stir with a wooden spoon until roughly combined.
  3. Continue beating the dough with the wooden spoon or with a mixer fitted with dough hook attachment (speed 2) for about 10-15 minutes. The dough should be well-combined, smooth, and you should see some bubbles forming. It will be very sticky so it’s not possible to knead it by hand (try to not add any more flour).
  4. Leave to rest for 15 minutes.
  5. While the dough is resting, bring a large pot of salted water to a boil.
  6. Working in batches, press the dough through a ‘Spätzle press/maker’, a large-holed colander, or a slotted spoon with large holes. Push the batter with the back of a metal spoon directly into boiling water. Cook Spaetzle in batches so they won’t stay in the water for too long.
  7. When the Spätzle come to the water surface they’re done - remove them from the water with a slotted spoon and transfer to a bowl with 2 tablespoons of butter.
  8. While you’re adding Spaetzle to the bowl, stir them to coat them in butter - it will prevent them from sticking to each other.
  9. Enjoy!

Notes

  • The batter can’t be too thin - the Spätzle should have a bite to them, be nice and firm and not too mushy. It can’t also be too thick or it will be too difficult to push it through a colander.
  • Adjust the batter consistency to your liking and to a piece of equipment you’re using to make it (when using a Spätzle maker it’s easier to push a thicker batter than when using a colander). If you´re having a hard time pushing Spätzle through your equipment of choice, you can easily add slightly more milk to the batter to make it thinner. If your dough/batter is too runny, add a little bit more flour.
  • Spätzle reheat very well! Pan-fry them in butter until the edges and golden and crispy. They may be even better reheated!
  • Calories = 1 serving (1/4 of the recipe). This is only an estimate!

Nutrition Information

Calories 296kcal (15%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 296

% Daily Value*

Calories 296kcal 15%

* Percent Daily Values are based on a 2,000 calorie diet.