Hungarian Spaetzle Recipe (Homemade Egg Dumplings)
This Hungarian spaetzle recipe uses just flour, eggs, water, and salt to make small, quick-boiled dumplings. Keep the batter thick but flowing, press it into salted boiling water, and cook for 1–2 minutes after the pieces float. Simple spaetzle ingredients, and the how-to steps are fast and beginner-friendly.
Ingredients
Ingredients
Step-by-Step Method
Bring the water to a boil
Fill a large pot with plenty of water and bring it to a rolling boil. Add 1–2 teaspoons of salt so the dumplings are seasoned as they cook.
Mix the batter
In a bowl, combine the flour and salt. Add the eggs, then pour in the water gradually while whisking. You want a thick, pourable batter that slowly drops off a spoon.
Rest briefly
Let the batter sit for 5 minutes so the flour hydrates and the texture smooths out. If it feels too stiff, loosen with 1–2 tablespoons water.
Shape into the pot
Press the batter through a spaetzle maker, a colander, or a large-hole strainer directly into the boiling water. If needed, scrape small pieces off with a wet knife.
Cook quickly
Once the spaetzle float to the surface, cook for 1–2 minutes more. Don’t overcook; they can turn too soft.
Drain and serve
Scoop out with a slotted spoon and drain well. Serve right away, or rinse briefly with a little water to reduce sticking.