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German Spaetzle - German Dumplings
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Theresa C.


  • 2 eggs, beaten
  • 1/2 cup (125 ml) milk
  • 2 Tbsp (30 ml). water
  • 1/2 tsp (2 ml). salt
  • 1/2 tsp (2 ml). baking powder
  • 1 pinch of nutmeg
  • 2 quarts (1900 ml) boiling water
  • 5 Tbsp (70 ml). butter
  • 1/2 cup (125 ml) toasted bread crunbs
  • Beat the eggs and add milk and water.
  • Stir in the flour, salt, baking powder and nutmeg; mix well.
  • Bring the water to a boil and add 2 tsp (10 ml) salt.
  • The spaetzle should be light, so check batter by dropping 1/2 tsp (2 ml) into boiling water.
  • Cook 6 to 8 minutes and check the noodle, if it is not light, add a couple more tbsp water to the batter.
  • Force the dough through Spaetzle maker or use a plastic bag for forming noodles.
  • Put all the dough into a heavy self sealing plastic food bag and cut one corner off.
  • Make the cut fairly small so that you can press the dough abouth the size of a pencil.
  • Cut off 1 inch pieces and quickly put into the boiling water.
  • Boil 6 to 8 minutes, remove and drain.
  • Heat a large frying pan and melt butter.
  • Lightly brown the spaetzle in the butter.
  • Top with bread crumbs and serve.

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