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
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
Steve's #13 Recipes:
- Pork Chile con Carne
with Sweet Potatoes
- Red Cabbage, Sweet
©1996, Steve K. Holzinger. All rights reserved.
This Archived Page created between 1994 and 2001. Modified August 2007