German Spaetzle Dumplings

German Spaetzle Dumplings are a traditional egg noodle dish from the southern regions of Germany, especially Swabia and Bavaria. These soft, chewy dumplings are made from a simple batter and boiled until tender, often served as a hearty side dish or tossed in butter and herbs. Their versatility makes them a comforting favorite that pairs perfectly with everything from schnitzel to saucy stews.

Why You’ll Love This Recipe

• Easy to Make: Simple ingredients and minimal prep.
• Comfort Food Classic: Soft, chewy texture and buttery flavor.
• Versatile Side Dish: Pairs with meats, gravies, or as a main with cheese.
• Quick Cooking: Cooks in just a few minutes.
• Authentic German Flavor: A traditional recipe straight from the heart of Europe.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Eggs
• Whole milk or water
• Salt
• Ground nutmeg (optional)
• Butter (for sautéing)
• Fresh parsley or chives (for garnish)

Directions

1. Make the batter: In a large bowl, mix flour, salt, and nutmeg (if using). Whisk in eggs and milk until a smooth, sticky batter forms. The consistency should be thicker than pancake batter but still pliable.
2. Boil water: Bring a large pot of salted water to a boil, then reduce to a simmer.
3. Shape the spaetzle: Working in batches, press the batter through a spaetzle maker, large-holed colander, or slotted spoon directly into the simmering water.
4. Cook the dumplings: Let the spaetzle cook for 2–3 minutes, or until they float to the surface. Scoop them out with a slotted spoon and transfer to a colander to drain.
5. Sauté and serve: In a large skillet, melt butter over medium heat. Add the spaetzle and sauté for 3–5 minutes until lightly golden. Sprinkle with fresh herbs and serve warm.

Servings and Timing

• Servings: 4–6
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes

Variations

• Cheesy Spaetzle (Käsespätzle): Mix the cooked dumplings with shredded cheese and caramelized onions, then bake until bubbly.
• Herbed Spaetzle: Stir chopped herbs like parsley, chives, or dill into the batter.
• Garlic Butter Spaetzle: Sauté the cooked spaetzle in garlic-infused butter for extra flavor.
• Vegetable Spaetzle: Add finely grated carrots or spinach to the batter for color and nutrients.

Storage/Reheating

• Refrigeration: Store in an airtight container for up to 3 days.
• Freezing: Spread cooked spaetzle on a baking sheet, freeze, then transfer to a freezer-safe bag. Keeps for 2 months.
• Reheating: Reheat in a skillet with a bit of butter until hot, or microwave with a splash of water to keep it moist.

FAQs

Can I make spaetzle without a spaetzle maker?

Yes, a large-holed colander, slotted spoon, or potato ricer can be used to press the batter into boiling water.

Is spaetzle the same as pasta?

Spaetzle is an egg noodle, similar to pasta but softer and chewier in texture.

Can I make the batter ahead of time?

You can refrigerate the batter for up to 4 hours. Stir well before using.

What should I serve with spaetzle?

Spaetzle goes well with roasted meats, goulash, schnitzel, and creamy mushroom sauces.

Can I use water instead of milk?

Yes, water works fine, though milk gives a slightly richer flavor.

Why is my batter too runny?

Add a bit more flour, one tablespoon at a time, until it reaches the right consistency.

Why is my spaetzle tough?

Overmixing or overcooking can make spaetzle tough. Mix just until smooth and cook only until they float.

Can I use whole wheat flour?

Yes, though the texture will be slightly denser and nuttier.

How do I know the batter is the right consistency?

It should slowly drop off a spoon, thick but not too stiff or watery.

What’s the origin of spaetzle?

Spaetzle comes from the Swabian region of southern Germany and is a beloved staple in German, Austrian, and Swiss cuisine.

Conclusion

German Spaetzle Dumplings are a wonderfully comforting and versatile side dish that can elevate any meal. With just a few pantry ingredients, you can create a traditional favorite that brings the warmth and heartiness of German cooking to your table. Whether served simply with butter or transformed into cheesy Käsespätzle, this recipe is one you’ll make again and again.

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