How to Make Spaetzle, the Easy Way.




Spaetzle (or spätzle) is a flour dumpling that comes from somewhere in Europe, according to Wikipedia the original source is unknown. Every time I have ordered it from somewhere it's been from either a German or Austrian place. So there you have it, now on to the fun part.

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Step 1: Gather Your Ingredients

The basic recipe I use is a very simple one, though I have seen others that vary mainly in garnishment. You will need:
1 cup flour (any kind should work, maybe you should try a fancy one, I just use white flour)
1/4 cup milk
2 eggs
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 tablespoons butter
a pinch of freshly ground pepper (this is totally optional, though again, try something fancy like white pepper)
a gallon size zippered plastic bag (or a pastry bag if you have one)

Step 2: Mix the Dry Ingredients

In the plastic bag, mix the flour, salt, nutmeg, and pepper if you are using it. If using a pastry bag just mix in an appropriate sized bowl.

Step 3: Mix the Wet Ingredients

In a separate bowl, beat the eggs and mix in the milk.

Step 4: Mix the Wet and Dry Ingredients

Pour the milk and egg mixture into the plastic bag, zip it up and knead it until thoroughly mixed and sticky.

Step 5: Get a Big Pot O' Water Simmering

I mean pretty big here, we're talking like a gallon of water.

Step 6: Prepare the Bag

Try and smoosh all the dough into one corner of the bag, even if you doubled the recipe (you'll probably want to once you try it) there should be plenty of room in the bag. Once it's all on one side, clear the very tip of the corner (pic 2), and cut it off (pic 3.) The smaller the hole, the smaller the dumplings (that's how I like it.) Keep in mind that the hole will stretch over time, and the longer you let the dumplings cook will also determine their size.

Step 7: Squeeze 'em Out

Gently squeeze the dumplings into the simmering water. I try not to make them too long. Let gravity help you. They will sink to the bottom and when they are done, they will float to the top. Use a slotted spoon to scoop them out and place into a frying pan. Also, clean your stove and counters before taking any pictures.

Step 8: The Finishing Touches

Add the butter to the frying pan with the spaetzle. If you are making more than the recipe states, you may need to do more than one batch, or use a larger frying pan. Now, turn the heat up to medium or medium-high and saute the spaetzle in the butter until it is a nice golden brown color.

Step 9: Serving Suggestions

The way I usually eat mine is with brown gravy. I just use the cheap packets that you just add to water. For this particular meal I was preparing, I served polska kielbasa cooked on sauerkraut, along with the spaetzle. If you wanna try this, just throw it in a casserole dish and bake until hot.

Step 10: Eat It!

Go enjoy your creation. I love this stuff and eat it all the time, especially with other eastern European foods, like wienerschnitzel, sauerkraut, corned beef, bratwurst, and whatever else I can get my hands on.

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    11 Discussions


    5 years ago on Step 10

    In what way are "wienerschnitzel, sauerkraut, corned beef, bratwurst" eastern European foods? You may want to consult a map.

    2 replies

    Reply 3 years ago

    Right West Europe ,Its a classic German dish,But served in both West and East Europe .


    Reply 5 years ago on Introduction


    5 years ago

    I'm really sorry I didn't like this recipe i.e. ingredients- way too much nutmeg. I understand I should have added it to my taste, but you did present a recipe...
    One great thing is I know what not to do next time, now. With all due respect, thank you. I will serve them and see what happens; peace!


    6 years ago on Step 8

    Hey! The idea with the bag is really cool! Fast, easy, cool.
    I feel a bit embarrassed that i didnt think of that solution. :)

    1 reply

    Reply 6 years ago on Introduction

    Ditto! And I've puzzled over how to make them simpler for an embarassingly long time...


    6 years ago on Step 10

    I love your no-fuss approach! I enjoy spaetzle with chicken paprikash of all things. ;-) Never browned it before, but I'll give that a go!

    Thanks for sharing!!!


    This is the most amazing thing ever! I dated an Austrian boy when I was 14 and remember this dish vividly when visiting his Oma but could never find the recipe. It has haunted me for 14 years since. Thank you sooooo much for solving my culinary mystery.


    6 years ago on Introduction

    I've ate and made many Spätzle, but never seen this method. Great idea!


    6 years ago on Introduction

    Fantastic! I always pushed mine through a colander, but this is much less cleanup. Brilliant.