These German spaetzle dumplings are fluffy, chewy, and oh-so-comforting! Made with simple ingredients like flour, eggs, and milk, they’re super easy to whip up.
I’m always amazed at how quickly they come together! I love tossing them in butter and serving with gravy. Trust me, one bite of these tasty dumplings, and you’ll be hooked! 😊
Key Ingredients & Substitutions
All-purpose flour: This is the main ingredient for spaetzle. If you’re looking for gluten-free options, a 1:1 gluten-free flour blend can work well. Just check the texture as you make your batter!
Eggs: Eggs help bind the ingredients together and give the dumplings their structure. If you prefer or need an egg substitute, try using 1/4 cup unsweetened applesauce or 1/4 cup mashed banana per egg.
Whole milk: This adds richness to the batter. You can swap it with any milk alternative (like almond, oat, or soy milk), keeping in mind that it may slightly alter the flavor and texture.
Nutmeg: While optional, nutmeg adds a lovely warmth. If you’re not a fan, you can skip it or use a pinch of cinnamon for a different flavor profile.
How Do I Get the Right Spaetzle Texture?
Achieving the perfect spaetzle texture is crucial for that delightful chewiness. The key is in the batter. It should be soft and sticky but not runny. Start with 3/4 cup of milk, but add a little more if necessary – just a tablespoon at a time.
- Mix until you have a smooth but thick batter; it should barely fall off your spoon.
- If using a spaetzle maker, ensure it presses the batter through easily. If you’re using a colander, swipe a spatula across the holes to drop the batter into the boiling water.
Trust the cooking time! When they float to the top, they’re perfectly cooked—2-3 minutes at most. It’s where the magic happens!
Authentic German Spaetzle Dumplings
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon nutmeg (optional for subtle warmth)
- 2 large eggs
- 3/4 cup whole milk (you may need a bit more to adjust consistency)
- 2 tablespoons unsalted butter
- Fresh chopped parsley for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation and an additional 10 minutes for cooking. You’ll enjoy a delightful meal within 20 minutes, including making the dumplings and sautéing them with butter. Perfect for a quick and comforting dish!
Step-by-Step Instructions:
1. Whisk Together the Dry Ingredients:
In a large mixing bowl, combine the all-purpose flour, salt, black pepper, and nutmeg. Whisk these ingredients together until they are well blended.
2. Combine the Wet Ingredients:
In another bowl, beat the eggs and milk together until they are light and frothy. This mixture will add moisture and bind the dumplings together.
3. Mix the Batter:
Slowly pour the egg and milk mixture into the flour blend, stirring with a wooden spoon or spatula. Keep mixing until the batter is smooth and slightly sticky. It should be soft but not runny. If it feels too stiff, add a little more milk, one tablespoon at a time, until you reach the right consistency.
4. Boil Water:
While you’re mixing the batter, bring a large pot of salted water to a rapid boil. This is when the spaetzle will cook and puff up beautifully!
5. Create the Dumplings:
Once the water is boiling, use a spaetzle maker, or place a colander with large holes over the pot. Press or scrape the batter through the holes into the boiling water in small portions. You’ll see them drop in and start to cook right away!
6. Cook the Dumplings:
Allow the dumplings to cook until they rise to the surface, which should take about 2-3 minutes. This floating is a sign they are ready to be removed!
7. Drain the Spaetzle:
Use a slotted spoon to gently scoop the cooked spaetzle from the water and transfer them to a bowl.
8. Sauté in Butter:
In a skillet, melt the 2 tablespoons of unsalted butter over medium heat. Add the drained spaetzle and sauté them for a few minutes. This step will give them a lightly golden color and wonderful flavor from the butter.
9. Serve and Garnish:
Transfer the sautéed spaetzle to serving bowls and garnish them generously with chopped fresh parsley for a touch of color and freshness.
10. Enjoy!
Serve your authentic, fluffy German spaetzle dumplings warm—delicious on their own or as a side dish with gravy or roasted meats. Enjoy every delightful bite!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can use whole wheat flour, but keep in mind that it may make the spaetzle denser and change the texture slightly. If you do, consider mixing half whole wheat and half all-purpose flour for a lighter result!
What Should I Do If the Spaetzle Batter Is Too Thick?
If your batter is too thick and difficult to press through, simply add more milk a tablespoon at a time until it reaches a smoother consistency. The ideal batter should be soft and slightly sticky, making it easy to form the dumplings.
How Can I Store Leftover Spaetzle?
Leftover spaetzle can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply sauté in a bit of butter until warm or microwave in short intervals with a small splash of water to keep them moist.
Can I Make Spaetzle Without a Spaetzle Maker?
Absolutely! If you don’t have a spaetzle maker, you can use a colander with large holes or even a slotted spoon. Just scrape the batter through the holes directly into the boiling water for a homemade approach!