German Spaetzle Recipe (Homemade Egg Dumplings)
This German Spaetzle recipe makes soft, tender egg dumplings by pushing a simple batter into boiling water. If you’re wondering how to make spaetzle, you’ll just mix the basic ingredients, drop the batter into simmering water, then toss the cooked spaetzle with butter and serve warm.
Ingredients
1. For the batter
2. For finishing
Step-by-Step Method
Bring the water to a boil
Fill a large pot with plenty of water, bring it to a boil, and lightly salt it. You’ll cook the spaetzle directly in this water.
Mix the batter
Whisk the eggs in a bowl. Add the flour and salt, then pour in the milk gradually while stirring until you get a smooth, thick but pourable batter. Let it rest for about 2 minutes if you can.
Push batter into the pot
Using a spaetzle maker, a colander with large holes, or a coarse grater, press the batter into the boiling water. No tool? Drop small spoonfuls into the water instead.
Cook and scoop
When the spaetzle float to the surface, they’re usually done within 1–2 minutes. Scoop them out with a slotted spoon and drain. Repeat with the remaining batter.
Toss with butter
Add the drained spaetzle to a warm pan, add the butter, and gently toss for 1–2 minutes until coated and hot.
Serve
Serve right away. Add a pinch of black pepper if you like, and pair it with saucy dishes or roasted meats.