Thread: German dumplings
#1 German dumplings03-17-2009, 06:15 PM
Or known as Spaetzle. Delicious little buttery noodles! What fun! What a mess! :D
We also made a savory pork harvest braise with this, something different but soooo good.
3 cup flour -- unbleached
6 eggs -- beaten
1 cup milk
1 tsp salt
2 quarts boiling chicken stock
1/4 cup butter
Whisk together the eggs and flour, and stir in the milk and salt. Let rest for 30 minutes.
Bring stock to a boil and using a cheese grater and a rubber spatula push the batter through, do it in batches.
cook for 3-4 minutes or untill they float to the top.
Use a slotted spoon and remove to a colander and rinse under cold water. Lay spaetzle on a greased cookie tray to dry.
Heat butter in a non-stick saute pan over high heat. Saute spatzle in batches till browned, season with S&P.
I made a mess!
OOh, buttery noodles!
: “Grow your own dope. Plant a liberal.”
” I wondered why the rock was getting larger. Then it hit me.
03-17-2009, 06:16 PM
grandma rolls hers off the edge of a plate with a fork. Hers are all nice and plump and uniform and no mess. :pStand up for what is right, even if you have to stand alone.
03-23-2009, 11:31 PM
I don't remember my grandma's technique, but they were heaven. So were the spaetzle made at her German speaking church at their wonderful sausage and kraut and green bean and spaetzle dinners. There is a Lutheran church not too far from me that has those dinners in the fall. Next time SR and I will have to go.
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