Spaetzle (Flour Dumplings)
- 2 cups flour bread
- 2 each eggs—(or more)
- 1 tsp oil
- 2 tbs parsley—chopped
- milk—as required
- 1/4 tsp salt and white pepper
- 3 qts water, boiling salted
- Mix the flour, eggs, oil, salt and pepper together in a bowl with a wooden spoon.This will form a fairly stiff dough, to which you will add milk to make it into a very stiff batter. You cannot overbeat, so mix alot! Add the chopped parsley.
- Pour the batter into a collander. It is the right consistency when it stays in the colander, but, using the heel of your hand, it pushes thru the holes with ease.
- Push it thru into boiling salted water, taking care to keep the droplets fairly separate. Don't make a blop in the middle.
- Cook the spaetzle in the boiling water until they are a uniform color throughout, much like cooking thick spaghetti.
- Transfer them to ice water by using a strainer or slotted spoon to catch them.
- Repeat untill all batter is used up.
- Reheat by sautéing in butter. When hot, add a little breadcrumbs to soak up excess butter and brown. The browned crumbs stick to the spaetzle. You can add some chopped parsley just at the end.
Spaezle can be reheated in a buttered pan in the oven, and toasted a bit. Crispy is very tasty. Season with a mere touch of salt and pepper.
These are the ideal thing to serve with goulash, and indeed, are good just with gravy alone. Not bad in soup, either.
Serving Ideas: Goulasche, Pot Roast, with gravies.
Steve's #13 Recipes:
- Hungarian Goulash
- Pork Chile con Carne with Sweet Potatoes
- Red Cabbage, Sweet and Sour
- Gypsy Potatoes
©1996, Steve K. Holzinger. All rights reserved.
This Archived Page created between 1994 and 2001. Modified August 2007