Ingredients:
2 eggs, beaten
1/4 cup milk or 1/4 cup soymilk or 1/4 cup water
1 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon pepper
2 quarts water or 2 quarts vegetable broth or 2 quarts beef broth or 2 quarts chicken broth
1 teaspoon salt
2 tablespoons butter or 2 tablespoons margarine, melted
Directions:
Mix eggs, flour, 1/2 teaspoon salt and the pepper.
Batter will be thick.
Heat water and 1 teaspoon salt to boiling water.
Press batter through colander (preferably one with large holes), a few tablespoons at a time, into boiling water.
Stir once or twice while boiling to prevent sticking.
Cook until dumplings rise to surface and are tender, about 5 minutes; drain.
Pour butter over dumplings.
NOTES: These free-form dumplings make an unusual side dish, sprinkled with grated cheese or toasted bread crumbs.
They can be made in hot broth instead of water, and some recipes instruct forcing the Spatzle dough directly into a boiling soup to cook, just minutes before the soup is brought to the table.
Spatzle is also delicious drained and then fried in a little butter or margarine.
Servings: 6
Time preparation: 4 min.
Time total: 24 min.