I married in to a very VERY traditional German-Jewish family and along with being on time for everything, I have also taken on the task of learning some fantastic German recipes. My favorite sweet recipe is plum cake, otherwise known as Zwetschgenkuchen (you will be seeing a post on that recipe soon), and my new favorite savory item is now Spaetzle, a dumpling similar to pasta.
After I researched tons of different recipes, I realized that I already had every ingredient in my pantry in order to make spaetzle. Of course, I still had to send my patient husband to the grocery store to buy spicy sausage, mushrooms and chives in order to take the spaetzle to the next level (and it really did…see below for the results).
German Spaetzle Ingredients:
1 cup all-purpose flour
1/4 cup milk (I used soy milk so I could serve it with the sausage)
2 eggs, lightly beaten
1/4 tsp ground nutmeg
1/2 tsp freshly ground white pepper
1/2 tsp salt
I mixed together the flour, salt, white pepper, and nutmeg. I alternately added the eggs and milk to the dry ingredients and mixed until very smooth. The dough should be sticky and about the size of a softball. You will be surprised by how much spaetzle you can get from that small amount of dough.
The next step is the fun part! If you don’t have a spaetzle maker, which I should just assume you don’t if you have never made spaetzle before, you can use a few different kitchen utensils that should already be in your cabinets. If you have a metal grater or strainer, you are good to go. I had a metal strainer in my kitchen, so that became my spaetzle maker! After bringing a large pot of water to a simmer, I put the dough in the metal strainer and held it over the pot for 30 seconds to warm up the dough so it would go through the holes smoothly. Then I began pushing the dough with a spatula, letting it fall in to the hot water to cook.
The dough should cook in the simmering water for 5 to 8 minutes. Drain well. At this point, the spaetzle is done and you can serve it however you want. I decided to add the spaetzle to sautéed mushroom and fresh chives and serve alongside Jacks Gourmet deliciously spicy chorizo. This is a recipe I definitely want to make again! So much fun and really simple. Next time I think I will saute the cooked spaetzle with butter and add some parmesan and fresh herbs.
If you have any more German recipes to share, just send them my way!