These dumplings help to make a satisfying main-dish casserole.
1 2/3 cups all-purpose flour
1 teaspoon salt, divided
1/4 teaspoon baking powder
2 1/4 cups 1% low-fat milk, divided
4 large eggs, divided
2 quarts water
1 cup finely chopped onion
3/4 cup finely diced ham (about 4 ounces)
2 tablespoons all-purpose flour
1/4 teaspoon black pepper
3/4 cup (3 ounces) shredded Gruyère cheese
How to Make It
Preheat oven to 375°.
Lightly spoon flour into dry measuring cups; level with a knife. Sift together 1 2/3 cups flour, 1/2 teaspoon salt, and baking powder. Combine 3/4 cup milk and 2 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 3 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.
Heat a medium nonstick skillet coated with cooking spray over medium heat. Add onion; cook 5 minutes or until lightly browned, stirring frequently. Remove from heat; stir in ham. Combine spaetzle and onion mixture in a 2-quart baking dish coated with cooking spray, tossing gently.
Combine remaining 1/2 teaspoon salt, 1 1/2 cups milk, 2 eggs, 2 tablespoons flour, and pepper, stirring with a whisk. Pour milk mixture over spaetzle mixture. Sprinkle evenly with cheese. Bake at 375° for 35 minutes or until cheese is lightly browned.
Great flavor. I used the basket from my vegetable steamer to drop the spaetzle mixture into the boiling water and it worked perfectly. I added about 1 tablespoon of melted butter to the milk mixture and used extra cheese on top. Went well with just a plain green salad.
This was a good recipe. It was a bit on the bland side. I didn't have any problem making the spaetzle even though it was my first time. The dough didn't come out to thick or too wet and I happened to have a colander with nice big holes. Also, I used Gouda because I couldn't find Gruyere.
This was very good, comfort food at its best. My spaetzle dough/batter was I think a little too runny. It still cooked up ok but I think next time I would make it into a stiffer batter. I added a little extra salt along the way. Ended up with a very good, cheesy and gooey casserole. Spaetzle making was a bit of a pain but I will try it again as I think it gives the best textured pasta for this dish.
We liked this recipe and will make again. Whereas I won't say it is outstanding or worthy of a special occasion, it is a good comfort food and would make an excellent addition to any brunch. I didn't really think that this recip was all that complicated, the spaetzle dough is very moist so I had no problem getting it through the colander holes (which I sprayed first with PAM). I didn't have a gruyere so we used gouda. I did add a little bit more ham because it didn't seem enough to feed my husband. He is a very selective eater and he really enjoyed this.
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