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German spaetzle dumplings serve as a perfect side BY: Meg enquist '23

German spaetzle dumplings are a tradition in my family to eat during the fall. This recipe was created by my great grandmother and has been passed down through my family. These dumplings are perfect to have as a side for lunch or dinner. They are easy to make and require few ingredients. Typically these dumplings are topped off with browned butter; however, I prefer them to be plain.

For this recipe you will need two and a half cups flour, two eggs, half a cup water, half a teaspoon salt and half a cup milk.
Begin by boiling three to four quarts of water.
Next combine the flour and salt in a large bowl.
Mix the eggs, water and milk in a separate bowl until fully combined.
Gradually add the wet ingredients into the flour mixture until a dough is formed.
Once the water has reached a rapid boil, hold the end of the spoon in the water for five seconds. This prevents the spaetzle dough from sticking to the spoon.
Next, take a spoonful of the spaetzle dough and hold the spoon in the boiling water until it falls off and sinks to the bottom. About five minutes later, once the spaetzle is cooked, it will float to the surface. Using a straining spatula, remove the spaetzle from then water.
Let the spaetzle cool for five minutes and the serve.