Spaetzle is kind of a dumpling, sort of a fresh pasta, but it's totally tasty! A wonderful addition to any German meal or a roast dinner. Serve plain or with sauteed mushrooms; or with a sprinkling of Parmesan cheese and fresh herbs.
Ingredients
1 1/2 cups ap flour
1 tsp salt
1 tsp nutmeg (optional)
1/2 cup milk
2 eggs
tt Parmesan, grated
tt fresh herbs
Instructions
Read Susie's Tips and Tricks below
1. In a wide mouth pot (filled 3/4 full) bring water to a simmer (a low boil).
2. In a medium size bowl, mix together flour, salt, nutmeg. Then add milk and eggs. You want a consistency that is similar to THICK pancake batter. You may add a tablespoon or two of water or a bit more flour, to thicken or thin as necessary.
3. Test your batter and place a small amount of batter in the simmering water. When the dumpling floats to the top, remove. Now taste and add more salt if desired.
4. Prepare a bowl with ice and water (used to halt the cooking process).
5. Holding the bowl over the simmering water, use a spatula to draw (rub) 1 tsp sized bits of batter into the pot. Continue until the pot is 1/3 full with dumplings; let each rise. Use a slotted spoon to remove the dumplings and place in the prepared ice bath. Continue to use all of the batter and set dumplings in the ice bath.
6. Once all of the batter is made into spaetzle, prepare a skillet with a bit of butter and place on medium-low heat. Add the well-drained pasta/dumplings to the skillet and saute a bit.
7. Season with salt and pepper. Garnish with Parmesan and fresh herbs if desired.
Susie's Tips and Tricks
You may add some seasoning to the batter if desired. Perhaps some dried herbs?
Have your kettle nearby full with hot water in case your pot gets low from evaporation.
Saute onions and mushrooms, then add the dumplings if desired.
You may simmer in chicken stock if desired.
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