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Spaetzlen Or Spatzen Recipe

Spaetzlen or Spatzen Recipe

Preparation time: 30 minutes
Cooking time: 10 minutes
Serving size: 4 servings

Introduction:
Spaetzlen or Spatzen is a traditional German dish that is commonly enjoyed as a side dish or main course. These small, soft dumplings are made from a simple dough and cooked in boiling water until they rise to the surface. They can be served in various ways, from being topped with butter and bread crumbs to being scrambled with eggs. This recipe will guide you through the steps to make delicious Spaetzlen or Spatzen at home.

History:
The exact origins of Spaetzlen or Spatzen are debated. However, they are believed to have originated in southwestern Germany, particularly the region of Swabia. This area is known for its hearty and comforting cuisine, and Spaetzlen or Spatzen is a classic example. Traditionally, Spaetzlen or Spatzen was made with simple ingredients that were readily available, such as flour, eggs, and milk. Today, they are enjoyed all over the world and have become a beloved dish in many cultures.

Fun Facts:
- The word "spaetzle" comes from the German word "Spatzen," which means little sparrows. This is because the shape of Spaetzlen resembles small bird wings or sparrows.
- Spaetzlen or Spatzen were traditionally made by hand, with the dough being scraped or pressed through a special Spaetzlen press. Nowadays, there are various tools and gadgets available to make the process easier.
- Spaetzlen or Spatzen are often served as a side dish with traditional German meals such as sauerbraten, schnitzel, or roasted meats. They are also delicious when combined with cheese, mushrooms, or other savory toppings.

Ingredients:
- 2 cups all-purpose flour
- 2 eggs
- 1 saltspoon of salt
- Water or milk, as needed
- Salt, for boiling water
- 2 tablespoons butter
- Bread crumbs, for topping
- Optional: eggs for scrambling

Instructions:

1. Sift two cups of flour into a large mixing bowl.

2. Create a depression in the center of the flour.

3. Break two eggs into the depression.

4. Add a saltspoon of salt to the bowl.

5. Gradually add water or milk to the bowl while stirring with a spoon or fork until a smooth, stiff dough is formed. The consistency should be thick enough to hold its shape.

6. Set a large pot of water on the stove and bring it to a boil. Add salt to the water.

7. Once the water is boiling, drop the spaetzle dough into the water using a spoon or a knife.

8. Alternatively, you can roll the dough on a floured surface to form a round roll and cut it with a knife into small pieces. Drop these pieces into the boiling water.

9. Cook the spaetzle for about 2-3 minutes or until they rise to the surface of the water. This indicates that they are cooked through.

10. Using a perforated skimmer or a slotted spoon, remove the cooked spaetzle from the water and place them on a platter.

11. In a separate pan, heat two tablespoons of butter.

12. Add bread crumbs to the pan with butter and let them brown for about a minute, stirring continuously.

13. Pour the browned butter and bread crumbs mixture over the cooked spaetzle. Ensure that the spaetzle are evenly coated.

14. Optionally, you can heat some butter in a pan and add the cooked spaetzle. Then, scramble a few eggs over the spaetzle, stirring them together for an alternative preparation.

15. Serve the spaetzle hot as a side dish or main course.

Tips:
- Adjust the consistency of the dough by adding more flour if it is too sticky or more water/milk if it is too dry. The dough should hold its shape but should still be soft.
- To make your spaetzle more flavorful, you can add some grated cheese or herbs to the dough.
- If you don't have a perforated skimmer, you can use a slotted spoon or a colander to remove the spaetzle from the boiling water.
- Instead of butter and bread crumbs, you can also serve the spaetzle with a creamy sauce, sautéed onions, or grated cheese for added flavor.

Similar Recipe Dishes:
1. Knoephla: Knoephla is a traditional German dish similar to Spaetzlen or Spatzen. It consists of small dumplings made from flour, eggs, and potatoes. Knoephla is often served in a rich and creamy soup or as a side dish with stews or sausages.

2. Nokedli: Nokedli is the Hungarian version of Spaetzlen or Spatzen. The dough is typically made from flour, eggs, and water, and the dumplings are cooked in boiling water. Nokedli is commonly served with Hungarian goulash or other meat dishes.

3. Haluski: Haluski is a popular Eastern European dish that features cabbage and noodles. The noodles are similar to Spaetzlen or Spatzen and are made from a simple dough of flour, eggs, and water. The cooked noodles are then sautéed with shredded cabbage and onions for a delicious and comforting dish.

Enjoy your homemade Spaetzlen or Spatzen as a comforting and flavorful dish that will transport you to the heart of Germany!

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