Spatzle (german dumplings)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | All-purpose flour |
| ¼ | teaspoon | Salt |
| 1 | dash | Nutmeg |
| 2 | Egg; slightly beaten | |
| ½ | cup | Milk; approximately |
| 8 | cups | Water |
| ¼ | teaspoon | Salt |
Directions
In large bowl combine flour, salt, and nutmeg. With a wooden spoon, beat eggs into flour mixture. Gradually add milk, stirring constantly, until mixture forms a smooth, soft, moist, dough. If the dough is too thick, add more milk a tablespoon at a time. Put water and salt in a sauce pan and bring to boil. Put a small amount of dough in a colander and press with the back of a spoon over the boiling water to form dumplings. Cook uncovered five to seven minutes, stirring occasionally. Remove with a slotted spoon.
Repeat with rest of dough. Serve with butter or add to soups.
NOTES : Add these to soups or serve them with butter as a side dish.
Recipe by: Pillsbury Hearty Soups & Breads Cookbook Posted to TNT Recipes Digest by "Barbara Zack" <bzack@...> on May 8, 1998