Buttered Spaetzle

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.

Yield: 6 servings (serving size: 2/3 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 198
  • Calories from fat: 28%
  • Fat: 6.1g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.5g
  • Protein: 6.7g
  • Carbohydrate: 28.2g
  • Fiber: 0.9g
  • Cholesterol: 82mg
  • Iron: 1.9mg
  • Sodium: 387mg
  • Calcium: 63mg

Ingredients

  • 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

Preparation

  1. 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.
  2. 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.
  3. 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.
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