Author Notes: Both my Hungarian grandmother and my room mates in Germany helped me learn how to make these wonderful dumplings. I have a few versions for these, but this it the one I like best. I had made some to go with my sauerbraten meatballs earlier. I love serving these best with chicken paprikash. If you don’t have a spaetzle maker, you can use a colander to push the dumplings through its holes.I have uploaded a photo to show my usual set-up. —Sagegreen
teaspoon sea salt, to taste
teaspoons ground white pepper
teaspoon fresh grated nutmeg
farm fresh eggs, beaten until fluffy
a few tablespoons of butter, to taste
- Combine the flour, salt, pepper and nutmeg. Add the milk to the eggs. Add milk/egg mix a little at a time to the flour until the dough becomes sticky and workable, but still pretty thick….like thick cake batter.
- Boil a few quarts of lightly salted water in a large pot. When the water is boiling, fill the basket of the spaetzle maker (or holes in a colander) and slide through to the boiling water below. As soon as the dumplings float to the top (3-4 minutes) they are done. Fish them out with a slotted scoop into a serving dish. Add some pats of butter. Keep warm. Proceed to cook the remaining dough the same way and add to the dish when done with a little more butter. Serve with your favorite main dish and sauce.
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