German Dumplings Spaetzle Or Kniffles For Soup Or Saute Recipes

GERMAN SPAETZLE DUMPLINGS

Steps:

• In a medium bowl, mix together flour, salt, and nutmeg.
• Make a well in the middle of the flour mixture and add eggs. Scramble the eggs slightly with a fork, mixing them with the flour mixture. Add the water, a little at a time, mixing until a soft dough forms. (Your dough should be somewhere between a drop biscuit dough and a stiff muffin batter. It should be spoon-able, but not pour-able.)
• Cover the dough loosely with a tea towel and set it aside to rest for 15 minutes.
• While dough is resting, bring 3 quarts of water to a boil with 2 tsp salt. (You can add 1 Tbsp of oil to your water if you would like, to keep the cooked Spaetzle from sticking together. If you will be sautéing your Spaetzle after boiling, this is not necessary.)
• Scoop your rested batter into your Spaetzle pressing tool. (Any metal kitchen gadget with holes roughly the diameter of a pencil will work well. Don't have anything? Grab a cutting board and a spatula and check out this recipe for making Spaetzle using the board cutting method.)
• Press the Spaetzle dough through the press into the boiling water. Once the Spaetzle bobs to the top of the water, it is done. Remove it using a slotted spoon. (But, not the one you're using to press the Spaetzle dough!)
• Place the boiled Spaetzle into a bowl and continue with the rest of the dough.
• Serve immediately.

GERMAN SPAETZLE

Steps:

• Gather the ingredients.
• Place a large pot of salted water over high heat and bring to a boil. Reduce the heat to maintain a gentle boil.
• Meanwhile, prepare the spaetzle batter. In a medium bowl, combine the flour and salt; stir to blend.
• In a small bowl, whisk 1/2 cup of milk with the eggs.
• Add the milk and eggs to the flour mixture and beat with a wooden spoon or whisk until the batter is smooth and elastic. It will have a consistency similar to pancake batter. When you lift the spoon, it shouldn't flow; it should drip from it slowly. If too thick, add some milk, and if too thin, add more flour. Let the batter rest for 10 to 15 minutes.
• Place your spaetzle maker or another slotted utensil over the simmering water; add some of the spaetzle batter, and press it through the holes and into the gently boiling water. The spaetzle cook quickly, so it's best to cook them in two or more batches depending on the method you use.
• The spaetzle will take from 1 to 3 minutes to cook, depending on their size. The dumplings will float to the top when done.
• Use a slotted spoon to remove the spaetzle to a bowl and toss with a teaspoon or two of butter. Repeat with the remaining batter.
• At this point, you may sauté the cooked spaetzle (see below) or refrigerate until it's time to sauté and serve. If you're skipping the sauté step and are serving them immediately, taste and add more salt and butter, as needed, along with the freshly ground black pepper and herbs. Toss and serve hot. Sauté the Spaetzle
• Melt 4 tablespoons of butter in a large skillet or sauté pan over medium heat until lightly browned.
• Add the spaetzle to the pan and increase the heat to medium-high. Sauté the spaetzle, stirring frequently, for about 3 to 7 minutes, or browned as desired. Taste the sauteéd spaetzle and add salt, as needed, along with freshly ground black pepper and fresh herbs. Toss and serve hot.

GERMAN SPAETZLE DUMPLINGS

Steps:

• Mix together flour, salt, white pepper, and nutmeg. Beat eggs well, and add alternately with the milk to the dry ingredients. Mix until smooth.
• Press dough through spaetzle maker, or a large holed sieve or metal grater.
• Drop a few at a time into simmering liquid. Cook 5 to 8 minutes. Drain well.
• Saute cooked spaetzle in butter or margarine. Sprinkle chopped fresh parsley on top, and serve.

TINY GERMAN DUMPLINGS SPAETZLE

Steps:

• In a large bowl, combine the flour with the eggs, salt, pepper, and warm water.
• Beat hard with a wooden spoon to form a thick, smooth batter.
• Continue beating for 5 minutes.
• This should be done rather energetically, by scraping the dough toward you with a regular rhythm, so as to incorporate as much air as possible.
• Let the dough rest, covered, for 15 minutes.
• Bring the salted water to a boil.
• If you are using a spaetzle mill, simply push the dough through it into the boiling salted water.
• If you do not have a mill, balance a colander (the largest you own) on the rim of the pot in which the water is boiling.
• Make sure that the water is at least 8 inches below the colander or the dough will simply congeal from the steam.
• Use a large wooden spoon to press the dough through the holes in the colander into the water.
• A third alternative is to add a little more flour to the dough (about 1/2 cup) to stiffen it.
• Remove the dough to a floured board and with a sharp knife slice it into strips about 1/4 inch wide and 1/2 inch long.
• Boil the spaetzle for 4 minutes.
• Drain in a large colander, and rinse briefly under cold running water.
• Drain.
• *Melt the butter in an ovenproof skillet.
• Saute the spaetzle for 3 to 4 minutes, then place the skillet in a 350°F.
• oven and bake for 10 minutes.
• Serves 6 to 8.
• NOTES AND VARIATIONS:*You can make the spaetzle ahead up to this point.
• Spread them out on a kitchen towel and cover them with a damp towel.
• They will keep for several hours.
• The Dumpling Cookbook.

GERMAN SPAETZLE DUMPLINGS

Steps:

• Mix together flour, salt, white pepper, and nutmeg. Beat eggs well, and add alternately with the milk to the dry ingredients. Mix until smooth.
• Press dough through spaetzle maker, or a large holed sieve or metal grater.
• Drop a few at a time into simmering liquid. Cook 5 to 8 minutes. When Spaetzle come to the top they are done. Remove with a slotted spoon. It is best to cook a small amount at a time.
• Saute cooked spaetzle in butter or margarine. Sprinkle chopped fresh chives on top, and serve.

GERMAN DUMPLINGS

Steps:

• Note: Handle dough minmally.
• Turn onto floured counter and roll into a log.
• Cut with a floured knife.
• Use salted water for cooking.
• Eat them with a little melted butter on them.
• Yum!