These tiny, irregularly shaped egg dumplings (pronounced shpeht-sehl) are a favorite side dish in southern Germany and across the border in Alsatian France. The cooked dumplings are usually sautéed in butter until lightly browned or served with a saucy meat dish, such as pot roast. Make the dough thin enough to press through the holes of a colander to form individual dumplings but thick enough to hold up in water. If the dough is too thin, add flour, 1 tablespoon at a time. The dough is forced through the colander or a spaetzle maker (follow the manufacturer's directions) directly into a pot of boiling water. Place the cooked spaetzle in a strainer to allow any excess water to drain off. Don't use paper towels to blot the water because the spaetzle will stick to them.
1 2/3 cups all-purpose flour
3/4 teaspoon salt
1/4 teaspoon baking powder
3/4 cup 1% low-fat milk
2 large eggs
2 quarts water
2 tablespoons butter, divided
How to Make It
Lightly spoon flour into dry measuring cups; level with a knife. Sift together flour, salt, and baking powder. Combine milk and eggs, stirring with a whisk. Add milk mixture to flour mixture, stirring with a whisk until combined. Let stand 10 minutes.
Bring 2 quarts water to a boil in a large saucepan. Hold a colander with large holes (about 1/4-inch in diameter) over boiling water; spoon about 1/2 cup dough into colander. Press the dough through holes with a rubber spatula (droplets will form spaetzle); set colander aside. Cook 2 minutes or until done (spaetzle will rise to surface). Remove with a slotted spoon; drain in a strainer (spaetzle will stick to a paper towel). Repeat procedure with remaining dough.
Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add 2 cups cooked spaetzle; cook 2 minutes or until lightly browned, stirring frequently. Repeat with remaining butter and cooked spaetzle.