Spatzen Recipe

Spatzen, also known as Spätzle, is a traditional German dish that has been enjoyed for centuries. This hearty and delicious dish consists of small dumplings made from a simple batter of eggs, flour, salt, and water. Spatzen are typically served in a flavorful broth or as a side dish with roasted meats or stews.

The history of Spatzen dates back to the 18th century in the Swabian region of Germany. Originally, these small dumplings were made by hand, with the dough being scraped off a wooden board into boiling water. It was a labor-intensive process that required skill and precision. Over time, tools such as a Spatzen press or a colander with large holes were developed to simplify and speed up the process.

Spatzen gained popularity not only in Germany but also in neighboring countries such as Austria, Switzerland, and Hungary. Each region has its own variation of the recipe, with subtle differences in ingredients and preparation methods. In Austria, for example, Spatzen are often made with semolina flour and served with melted butter and cheese.

Fun fact: The word "Spatzen" translates to "sparrows" in English, and it is believed that the name originates from the shape of the dumplings, which resemble little birds. This charming tidbit adds a touch of whimsy to this already delightful dish.

Now, let's delve into the process of making Spatzen.

- 1 egg
- 1/2 teaspoon salt
- 3/4 cup flour
- 1/3 cup water


1. In a mixing bowl, beat the egg well with a fork until it becomes frothy.

2. Add the salt to the beaten egg and mix it in thoroughly.

3. Gradually add the flour to the egg mixture, stirring continuously. Ensure that the batter is smooth and free of lumps.

4. Slowly pour in the water while stirring the batter. Continue stirring until all the water is incorporated, and the batter becomes stiff and smooth.

5. Bring a pot of generously salted water to a rolling boil.

6. Using a Spatzen press, small spoon, or colander with large holes, drop teaspoon-sized portions of the batter into the boiling water. Alternatively, you can spread the batter onto a cutting board and scrape small dumplings into the water using a knife.

7. Cook the Spatzen in the boiling water for about 2-3 minutes or until they float to the surface. This indicates that they are cooked through.

8. Using a slotted spoon, carefully transfer the cooked Spatzen to a colander or a serving dish. Rinse them briefly with cold water to prevent sticking.

9. If you plan to serve the Spatzen in soup, drop them into the hot soup about ten minutes before serving.

Spatzen can be enjoyed in various ways. Traditionally, they are served with flavorful broths, such as beef or chicken, and garnished with fresh herbs such as parsley or chives. They can also be sautéed in butter until golden brown, giving them a crispy texture and a nutty flavor. Additionally, melted cheese, caramelized onions, or a sprinkle of grated Parmesan can be added as toppings to enhance the taste and presentation.

Similar recipe dishes to Spatzen include Italian gnocchi, which are potato dumplings, or Hungarian Nokedli, which are made with a similar batter but often served with Paprikash, a rich Hungarian stew. These dishes share a common thread in their simplicity and versatility, as they can be paired with various sauces and accompaniments.

In conclusion, Spatzen is a delightful and comforting dish that has stood the test of time. Its humble origins and straightforward preparation make it accessible to home cooks of all skill levels. Whether served in a soup, sautéed in butter, or paired with a hearty stew, these small dumplings are sure to satisfy your cravings and transport you to the heart of Germany's culinary tradition.



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