Spaetzel (often called spaetzle, spätzle or spatzel) is a German side dish that can be used in so many ways.
It’s a combination of a homemade egg noodle and a dumpling.
According to Wikipedia, “spätzle is a type of small noodle or dumpling made with fresh eggs, typically serving as a side for meat dishes with gravy.”
Its name derives from the word spatz (“little sparrows”) but is also thought to mean “clump” in German. It’s known as spätzli in Switzerland and nokedli in Hungary. The short noodles are traditionally made by hand and can take many shapes, such as the smaller knöpfle (“little buttons”). (Wikipedia)
Spätzle is also eaten in Austria, Hungary, and a part of Italy. It is called a variety of names in these areas, but is always in the form of a small dumpling that is used with saucy or gravyish dishes.
I love spaetzel! I didn’t get a chance to eat them that often, but when my German grandmother or grandfather made them I was in for a very special treat.
These delicate dumplings are surprisingly easy to make.
Spatzel Making Equipment
Spaetzle is made by creating a thin dough, then pushing it out through some kind of metal in thin strips into boiling water or broth.
You can buy a spaetzel maker and they are not that expensive. Here are a couple from Amazon:
Both of these work well. The first is the more traditional spatzle maker. I prefer the second one, only because it is easier to store and doesn’t take up much room.
Either one is great.
That said, you don’t really need any special equipment. If you have a colander or anything else like that that has smallish holes in it, it might work just fine.
You need something with holes so you can push the spätzle out through the holes.
It should be metal so it can withstand the pushing out of the dough.
How to Make Spaetzel
First start heating up the water or broth that you will be cooking the dumplings in. You want it to be boiling and ready when your dumpling dough is ready for cooking.
Spaetzel dough is fairly simple. It’s a flour and water dough with a couple of eggs in it for strength and flavor. It is also flavored with a bit of nutmeg, which adds just a hint of warm spice flavor.
You beat the dough until it is thick and bubbles begin to form as you are beating it.
To test for doneness, scoop out a small amount of the batter and stretch it out with your hands. If you get bubbly holes appearing, your dough is ready to go. If not, beat for another minute and test again.
Now you just push the dough through holes in a spaetzel maker or colander, over the boiling liquid. Careful not to burn yourself.
If you really want to you can just pinch of bits of dough into the water. Again, careful about the boiling liquid.
Cook for just a few minutes until they float to the surface. Remove them with a slotted spoon and set aside in a bowl.
I always heat some butter in a pan and add the spaetzel to the pan. Cook them in the butter for a few minutes to add wonderful butter flavor to the dumplings. Browning them just a bit in the pan also adds some texture.
You don’t have to do this step though. The dumplings can be put directly into another sauce or gravy. Here a some suggestions about serving your homemade spaetzle.
How to Serve Spaetzle
Spaetzle is very versatile and can be served a variety of ways. Here are a few ways to serve your homemade spaetzle:
I personally like to eat spaetzel topped with onions that have been fried in butter or fresh chopped chives or green onions,
A little sour cream on the side is nice too.
Buttered spätzle is the classic way to serve these little gems. After the dumplings have been boiled and well drained add butter and stir or toss until it is melted. Then sprinkle with chopped fresh parsley. Classic and delicious.
Spaetzel can be served with any just about sauce or gravy. It is wonderful with mushroom gravy. Onion gravy works really well too.
How about serving them with something that has lots of gravy like a stew or our goulash? It’s great with meat dishes like this.
Spaetzel can be added to soup instead of noodles or other dumplings. They would be wonderful in turkey or chicken soup. Drop the spaetzel right into the boiling soup liquid and let them cook. When you see them floating to the top of the pot, it’s time to eat.
I hope you love this recipe as much as I do. Let me know your experience of making spaetzle in the comments section below the Pinterest button lower on this page. Thanks and enjoy.
How to Make Spaetzle Dumplings
Equipment
- 1 spaetzel maker press or colander
Ingredients
- 2 eggs
- 1/3 cup water
- 1 1/2 cups flour
- 1/2 teaspoon salt
- pinch nutmeg, freshly grated, to taste (optional), or
- 2 quarts water, or litres
- 2 teaspoons salt
- 2 tablespoons butter
- 2 onions, sliced and sautéed (optional, for topping)
- 3 slices bacon, cooked and crumbled (optional, for topping)
Instructions
- Beat the eggs with the milk in a medium bowl.
- Add 1/3 cup water, flour, 1/2 teaspoon salt and grated nutmeg. Beat the mixture until it is thick and smooth and bubbles begin to form. Let the dough rest for 10 to 15 minutes.
- In a large pot or Dutch oven bring 3 quarts of water and remaining 2 teaspoons salt to a boil, then reduce it to a simmer rather than a rolling boil.
- To form the spaetzle, hold a spaetzel maker (see above), large holed colander or slotted spoon over the simmering water and push the dough through the holes with a spatula or spoon.
- If you don't have any of the above, use a 1/8 teaspoon or 1/4 teaspoon measure. Pinch off pieces of dough and drop them into the boiling water. Cook one quarter of the dough at a time. The dumplings will be firm and float when cooked. Remove with a slotted spoon. Keep the spaetlze warm while cooking remaining dumplings.
- In a small skillet, heat the butter over medium heat until dark brown. Add the cooked spaetzel, toss and cook for just a minute to give the dumplings a bit of color and extra flavor. Season with salt and pepper and serve immediately.
- Serve topped with fried onions, crumbled crispy bacon or chopped chives or green onions.
- Makes 4 servings.
Nutrition
If you like this recipe for spaetzel, have a look at another of our recipes for dumplings.
Our herbed dumplings can be found here.
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I love these spaetzel dumplings. They are easy to make and so delicious. Serve them with anything that has a gravy. Yum!