Little German Noodle Dumplings

From the 1998 KLO dinner — Germany

Little German Noodle Dumplings


  • 2 eggs, beaten
  • 1/4 cup milk
  • 1 cup all-purpose flour
  • 1/2 tsp salt
  • dash of ground black pepper
  • 2 quarts water (see note)
  • 1 tsp salt
  • 2 Tbsp butter or margarine, melted

Mix eggs, milk, flour, 1/2 tsp salt, and pepper (batter will be thick). Heat water and 1 tsp salt to boiling in Dutch oven. Press batter through colander (preferably one with large holes), a few tablespoons at a time, into boiling water. Stir once or twice to prevent sticking.

Cook until dumplings rise to surface and are tender, about 5 minutes; drain. Pour butter over dumplings. Makes 4 to 6 servings. Note: Spätzle can also be cooked in beef or chicken broth.

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