Spaetzle - Bavarian Dumplings
Versatile and satisfying, these noodle-like German dumplings are a great alternative to pasta, potatoes, rice, or even regular dumplings. Boiled, rather than steamed, they are usually served with either poppy seeds, golden-fried bread crumbs, or even as a tasty dessert option with jam and custard.
Servings 6 Portions
Slotted lifter or spider
- 250 gr All purpose flour
- 5 gr Salt
- 1 lrg Egg beaten
- 60 ml Water
- 45 gr Butter
- 60 gr Breadcrumbs or poppy seeds
In the mixing bowl, add the flour and salt, combine thoroughly, and make a small well.
Add the egg, and a little water, mix until completely combined and forms a small ball of dough - you may not need all of the water!
Place the dough on a floured work surface, and knead until smooth. Rest for 5mins.
Heat the large saucepan with boiling salted water, the water must be boiling gently for the next part.
Roll out the dough until approx. 10mm/".5 thick, and scrap or slice off 'dumplings' of about the same width - rustic scratchy edges are fine!
Place these dumplings in the boiling water, they will sink to start but float to the top.
Once floating, cook the spaetzle for a further 5-8mins. Then remove to a clean plate or bowl. You can serve them now, or top with the following:
1) Melt the butter in a pan, add the breadcrumbs, toss until golden. Then, add the spaetzle and coat evenly before serving.
2) Melt the butter and pour over the spaetzle, sprinkle the poppy seeds over the dumplings and mix thoroughly before serving.
3) Spoon some of your favourite jam or conserve over the dumplings, mix to coat evenly, then serve with custard or ice cream.