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  Added: Apr 07, 2006  •  Visited (645)  •  Print version Print this recipe (41)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Tiny Dumplings
What You Need:
  • 4 eggs
  • 1 cup milk
  • 1 cup fine dry bread crumbs (optional)
  • ¼ pound (1 stick) butter (optional)
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • ¼ teaspoon ground nutmeg

  • How To Cook:
    1. In a large mixing bowl, combine the flour, ½ teaspoon of the salt and the nutmeg. Break up the eggs with a fork and beat them into the flour mixture. Pour in the milk in a thin stream, stirring constantly with a large spoon, and continue to stir until the dough is smooth.

    2. Bring 2 quarts of water and the remaining ½ teaspoon of salt to a boil in a heavy 4- to 5-quart saucepan. Set a large colander, preferably one with large holes, over the saucepan and with a spoon press the dough a few tablespoons at a time through the colander directly into the boiling water.

    3. Stir the Spatzle gently to prevent them from sticking to each other, then boil briskly for 5 to 8 minutes, or until they are tender. Taste to make sure. Drain the Spatzle thoroughly in a sieve or colander.

    4. When Spatzle are served as a separate dish with roasted meats, such as Sauerbraten, they are traditionally presented sprinkled with toasted bread crumbs.

    5. To toast the crumbs, melt ¼ pound of butter in a heavy 6- to 8-inch skillet over moderate heat. When the foam almost subsides, drop in 1 cup of bread crumbs and cook, stirring constantly, until the crumbs are golden brown.
    To make about 4 cups
     This recipe is also available in:
    Cuisine » Europe » Germany
    Main Ingredient » Grains & Cereals » Flour
    Main Ingredient » Dairy » Milk
    Main Ingredient » Dairy » Eggs
    Dish » Appetizers


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