Spätzle
A fool-proof recipe for making classic German dumplings!
Servings: 4
Equipment
- Spätzle maker
Ingredients
- 1 ½ cups unbleached all-purpose flour
- ½ teaspoon baking powder
- ¾ teaspoon Kosher salt
- 2 extra-large eggs
- ½ cup milk
- 1 ½ teaspoons Dijon mustard
- 2 cups water
- 4 cups chicken stock
- 2 tablespoons melted butter
- 1 tablespoon chopped fresh flat-leaf parsley
Instructions
- In a medium bowl combine the flour, baking powder and salt. In a separate bowl, beat together the eggs, milk and mustard. Add the wet ingredients to the dry, beating well with a wooden spoon to create a fairly elastic batter; set aside.
- In a large saucepan, bring the water and stock to a simmer. Using a spätzle maker, a colander with large holes, or a large slotted spoon, drop small bits of the batter into the hot liquid. As soon as the spätzle float to the surface, lift them with a slotted spoon or strainer and transfer them to a serving dish. They should be delicate and light, although slightly chewy. If they are too heavy and dense, add a few more drops of milk to the remaining batter before continuing.
- Once all of the spätzle have cooked, drizzle them with the melted butter and sprinkle with the parsley. Enjoy!
Nutrition
Calories: 359kcal | Carbohydrates: 46g | Protein: 15g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 108mg | Sodium: 948mg | Potassium: 388mg | Fiber: 1g | Sugar: 6g | Vitamin A: 437IU | Vitamin C: 2mg | Calcium: 102mg | Iron: 3mg
