Hungarian Spatzle Baby Dumplings Recipes

SPAETZLE - HUNGARIAN

Spaetzle - Hungarian image

Various English spellings abound, but my Hungarian family has always pronounced this as shpetz-leh. I prefer spaetzle topped with Chicken Paprikash or Beef Goulash (anything with lots of Hungarian paprika!!).

Provided by Melody

Categories Hungarian

Time 17m

Yield 1 batch

Number Of Ingredients 4

Ingredients

750 g flour
3 eggs
salt
1/2 liter water

Steps:

Mix flour, eggs, and a little salt with water into a paste. Do not beat!
Drop bit by bit into boiling salted water (the more the better).
Two approaches work here, either: (a) lower scant teaspoon of the paste into the boiling water (the spaetzle will separate from the spoon and start to cook) one by one, (b)use a coarse grater to force drops of the paste into the water.
Cook for 1-2 minutes then strain (and rinse, optional).

Nutrition Facts : Calories 2944.5, Fat 21.6, SaturatedFat 5.8, Cholesterol 558, Sodium 243, Carbohydrate 573.4, Fiber 20.2, Sugar 2.6, Protein 96.3

HUNGARIAN SPATZLE (BABY DUMPLINGS)

Hungarian Spatzle (baby Dumplings) image

My Mom is Hungarian and my family was lucky enough that she was such a wonderful cook and made so many Hungarian dishes for us to enjoy over the years.

Provided by Katherine in Alberta

Categories European

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

4 eggs, beaten
1 1/4 cups milk
2 teaspoons salt
4 cups flour
1 teaspoon baking powder
4 ounces melted butter or 4 ounces margarine

Steps:

Blend the eggs, milk and salt.
Add the flour, baking powder and beat thoroughly.
Bring 3 quarts of water to a boil with 2 tablespoons salt.
With a teaspoon drop small portions of batter into boiling water, dipping spoon into water frequently to prevent sticking.
Cook just till tender, about 10 minutes.
Pour into collander and rinse lightly with cool water.
Drizzle with melted butter, toss lightly and serve hot.

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