These fluffy German spaetzle dumplings are a real comfort food! Made from simple ingredients like flour, eggs, and salt, they are so easy to whip up and delicious.
Honestly, every bite feels like a warm hug. I love tossing them in butter or serving with gravy—what’s not to love? Give them a try, and you’ll see why everyone raves about them!
Key Ingredients & Substitutions
Flour: All-purpose flour is the base for spaetzle, providing the necessary structure. If you need a gluten-free option, try a gluten-free flour blend or chickpea flour, but the texture will differ slightly.
Eggs: Fresh eggs give the dumplings richness and help bind everything together. For a vegan option, try using flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) but the texture may vary.
Whole Milk: This adds moisture and richness to the batter. Feel free to use almond milk, oat milk, or any milk you prefer; just ensure it’s unsweetened for the best flavor.
Fresh Herbs: Chives or parsley add a fresh touch. If you’re out, you can use dried herbs, though fresh is always best for flavor!
How Do You Get the Right Spaetzle Texture?
The trick to getting the perfect spaetzle is all in the batter—aim for a thick, smooth consistency. If it’s too thick, toss in a bit more milk until it flows easily but still holds its shape. Don’t rush the cooking process; let the dumplings float to know they’re done! This ensures they have that perfect chewy yet fluffy texture.
- Mix flour, eggs, and salt until smooth; gradually add milk for the right thickness.
- Use tools like a spaetzle maker, colander, or even a cutting board to get the batter into the boiling water.
- Don’t overcrowd the pot; cook in batches for the best results.
Authentic German Spaetzle Dumplings
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1 tsp salt
- 4 large eggs
- 1/2 cup whole milk (adjust as needed)
- 2 tbsp unsalted butter
- Fresh chives or parsley, chopped (for garnish)
- Freshly ground black pepper (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, plus a few minutes of cooking time, making it a quick dish to whip up for any meal. You can have these delicious dumplings ready to enjoy in no time!
Step-by-Step Instructions:
1. Prepare the Batter:
In a large mixing bowl, combine the flour and salt. Make a well in the center and crack in the eggs. Begin mixing with a fork or whisk, gradually adding the milk. Stir until you reach a thick, sticky batter—thicker than pancake batter but smoother than dough. Adjust with more milk if necessary.
2. Boil the Water:
Fill a large pot with water and add a generous amount of salt. Bring the water to a boil over high heat. This will help season your dumplings while cooking.
3. Shape the Spaetzle:
Using a spaetzle maker, colander with large holes, or a slotted spoon, press the batter through directly into the boiling water. If you don’t have these tools, you can also scrape the batter off a cutting board into the water using a knife, letting it fall in small pieces.
4. Cook the Dumplings:
Allow the dumplings to cook in the boiling water for 2-3 minutes or until they float to the surface. Floating is a sign that they are done!
5. Remove and Drain:
Using a slotted spoon, carefully remove the spaetzle from the pot and transfer them to a bowl. Let excess water drain off.
6. Sauté in Butter:
In a large skillet, melt the unsalted butter over medium heat. Add the cooked spaetzle and sauté gently for 2-3 minutes until they are lightly golden and coated with butter.
7. Season and Garnish:
If desired, season with freshly ground black pepper. Garnish with chopped fresh chives or parsley for that burst of flavor and color.
Enjoy your authentic, fluffy German spaetzle dumplings, perfect as a comforting side dish or even as a hearty main course!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can use whole wheat flour, but the texture will be denser. You may also need to adjust the liquid content slightly, as whole wheat flour absorbs more moisture than all-purpose flour.
What Should I Do If My Batter Is Too Thin?
If your batter is too thin, simply add a bit more flour, a tablespoon at a time, until it reaches the right thick, sticky consistency. It’s important to avoid making it too thick, though!
Can I Store Leftover Spaetzle?
Absolutely! Store any leftover spaetzle in an airtight container in the fridge for up to 3 days. Reheat them in a skillet with a little butter over medium heat for best results!
Can I Freeze Spaetzle Dumplings?
Yes, you can freeze them! Allow the cooked spaetzle to cool completely, then spread them out on a baking sheet to freeze individually before transferring to a freezer bag. They will last for up to 2 months. To cook from frozen, simply drop them into boiling water until heated through!