How to make Spätzle, classic German dumplings

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier for sautéing.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast offers a cheesy flavor without dairy.

In a bowl, combine flour, chopped parsley, and pepper.

Whisk the dry ingredients together until evenly mixed.

Add 2 eggs to the bowl and create a well in the center.

Pour in water to create a slurry, then switch to a wooden spoon to mix into a thick batter.

Let the batter rest for a while to allow the wet ingredients to incorporate fully.

Add about a tablespoon more of cold water to adjust the batter consistency if needed.

Bring a pot of salted water to a boil, ensuring the water is about an inch below the colander.

Using the back of a big spoon, push the batter through the holes of the colander into the boiling water.

Cook the Spätzle for about a minute on a rapid boil until they float to the surface.

Remove the Spätzle with a spider or slotted spoon and drain them.

In a separate pan, melt butter over low heat and add the cooked Spätzle to sauté until golden and crispy.

For a variation, fry bacon and onions in a pan, then add another batch of Spätzle to the mixture.

Stir the Spätzle with the bacon and onions, adding more butter if desired.

Add a handful of herbs, Parmesan cheese, and black pepper to the Spätzle and mix well.

Reserve some of the cooking water to create a sauce, adding about 50 ml to the pan if needed.

Finish with more pepper, cheese, and parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens