Description
Master the art of homemade spaetzle dumplings with this simple and quick recipe. These fluffy, buttery dumplings are effortlessly made with basic pantry ingredients and perfect for pairing with your favorite sauces or dishes, delivering an irresistible meal in just 15 minutes.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons salt
Wet Ingredients
- 4 large eggs, lightly beaten
- 1/3 cup 2% milk
For Cooking and Serving
- 8 cups water
- 1 tablespoon butter
- Minced fresh parsley (optional)
Instructions
- Prepare the Batter: In a mixing bowl, whisk together 2 cups of all-purpose flour, 4 lightly beaten large eggs, 1/3 cup of 2% milk, and 2 teaspoons of salt until a smooth, thick batter forms with no lumps.
- Boil Water: Bring 8 cups of water to a rolling boil in a large pot. Add a generous pinch of salt to season the water, which helps flavor the spaetzle as they cook.
- Form Dumplings: Using a spaetzle maker or a colander, press the batter through the holes directly into the boiling water. This technique creates small dumplings that will cook evenly.
- Cook Dumplings: Allow the dumplings to cook for about 2-3 minutes or until they float to the surface of the water, indicating they are cooked through.
- Drain Spaetzle: Gently remove the cooked dumplings from the water using a slotted spoon. Drain well to remove excess water.
- Butter and Garnish: Toss the warm spaetzle with 1 tablespoon of melted butter to coat evenly, giving them a rich and buttery finish.
- Serve: Optionally, sprinkle minced fresh parsley on top to add a pop of color and fresh flavor. Serve the spaetzle warm as a delightful side or main dish component.
Notes
- For a gluten-free version, substitute all-purpose flour with a gluten-free blend suitable for dumplings.
- If you don’t have a spaetzle maker, pressing the batter through a colander or a coarse grater works as a great alternative.
- Try adding herbs or grated cheese into the batter for extra flavor variations.
- Spaetzle can be pan-fried after boiling for a crispy texture if desired.
- Leftover spaetzle can be refrigerated up to 2 days and reheated by sautéing with a little butter.
