Sptzle Recipe - How to Make Sptzle or Spaetzle (Tiny German Dumplings)
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Date: 2019-07-25
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Comments and reviews: 9
Wayne S
A good alternative to the browned butter is bacon, cut into small pieces. Brown the bacon until done, but just shy of crispy, and keep the bacon fat in there. Then add the spaetzle; you won't need additional salt because bacon has quite enough sodium, thank you. My wife, whose father was Austrian (her mother is Hungarian, loves spaetzle with a rich, creamy gravy - I just made some last week.
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A good alternative to the browned butter is bacon, cut into small pieces. Brown the bacon until done, but just shy of crispy, and keep the bacon fat in there. Then add the spaetzle; you won't need additional salt because bacon has quite enough sodium, thank you. My wife, whose father was Austrian (her mother is Hungarian, loves spaetzle with a rich, creamy gravy - I just made some last week.
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David W
the way I was taught to make it is to use the same amount of liquid as to dry so for 1/2 cup flour salt and in this case cayenne you measure that and say you come up with a little over 1/2 cup, so you add your egg and milk to equal 1/2 cup and it should be the right consistency, the reason you might need more flour is because of the different sizes of the eggs.
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the way I was taught to make it is to use the same amount of liquid as to dry so for 1/2 cup flour salt and in this case cayenne you measure that and say you come up with a little over 1/2 cup, so you add your egg and milk to equal 1/2 cup and it should be the right consistency, the reason you might need more flour is because of the different sizes of the eggs.
reply
Humboles
We made these this morning. My grater's a 4-sided box so I used a potato ricer to drop the batter in. Neat and easy. I roasted chicken thighs and served them, crispy skin uppermost, on the spaetzle. I topped with homemade honey and mustard sauce, with sliced leeks fried in brown butter. To die for Or possibly _of_ if you eat as much as we did.
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We made these this morning. My grater's a 4-sided box so I used a potato ricer to drop the batter in. Neat and easy. I roasted chicken thighs and served them, crispy skin uppermost, on the spaetzle. I topped with homemade honey and mustard sauce, with sliced leeks fried in brown butter. To die for Or possibly _of_ if you eat as much as we did.
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ttribe
Just made this as presented. Tripled the recipe for my family of five(3teen boys, hoping for left overs. No such luck with left overs. It turned out perfectly. I used one of those box(4 sided) graters. Still worked great. Served under a batch of butter beef from the slow cooker and fresh steamed green beans.
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Just made this as presented. Tripled the recipe for my family of five(3teen boys, hoping for left overs. No such luck with left overs. It turned out perfectly. I used one of those box(4 sided) graters. Still worked great. Served under a batch of butter beef from the slow cooker and fresh steamed green beans.
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Dax
am sorry but. as a Christmas holiday's dish. YES. make MOUNDS of spatzle, and over cook mounds of onions. grate a mound of Emmentaler swiss cheese. THEN layer it for the oven in a buttery pot, finishing with the cheese If you have a better way to begin the new year I've not heard it, and I'm British
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am sorry but. as a Christmas holiday's dish. YES. make MOUNDS of spatzle, and over cook mounds of onions. grate a mound of Emmentaler swiss cheese. THEN layer it for the oven in a buttery pot, finishing with the cheese If you have a better way to begin the new year I've not heard it, and I'm British
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exeuroweenie
If you don't have the equipment you can just mix the ingredients in a gallon zipper bag, make a thin batter, and snip a tiny bit off the corner of the bag. You squeeze it out like a pastry bag. Just throw it away when finished-less of a hellish cleanup. It freezes well too.
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If you don't have the equipment you can just mix the ingredients in a gallon zipper bag, make a thin batter, and snip a tiny bit off the corner of the bag. You squeeze it out like a pastry bag. Just throw it away when finished-less of a hellish cleanup. It freezes well too.
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Jo B.
You've done everything false that you can do false. The Complete moisture has to come ONLY from eggs. No yoghurt, no cream, no milk, no whatever. Just flour, salt and eggs. Sry this is so idiotic. And then you talk like a complete idiot. This is hideous.
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You've done everything false that you can do false. The Complete moisture has to come ONLY from eggs. No yoghurt, no cream, no milk, no whatever. Just flour, salt and eggs. Sry this is so idiotic. And then you talk like a complete idiot. This is hideous.
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Lizelle Swanepoel
Looks tasty But its torture to listen to the presenter. Sounds like a pre-grade 1 kid trying to give a speech. He starts every sentence in monotone middle-C and then his voice jumps 3 and a bit octaves higher to end in falsetto F-sharp.
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Looks tasty But its torture to listen to the presenter. Sounds like a pre-grade 1 kid trying to give a speech. He starts every sentence in monotone middle-C and then his voice jumps 3 and a bit octaves higher to end in falsetto F-sharp.
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leo stark
they look OK but not fluffy enough. I use 1 egg per 100g flour and water for consistency, it is more liquid then yours. then i use a potatoe / gnocci masher. it is a specific tool. they will turn out more long, thin and fluffy that way.
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they look OK but not fluffy enough. I use 1 egg per 100g flour and water for consistency, it is more liquid then yours. then i use a potatoe / gnocci masher. it is a specific tool. they will turn out more long, thin and fluffy that way.
reply
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