German Spaetzle are delightful little dumplings that go well with any dish or sauce you like. Have your way with them today.
German Spaetzle
- 2 ½ cups flour
- 1 1/2 teaspoons sea salt
- 5 eggs
- 1 1/2 cups milk
- 1/4 cup butter, melted
- 2 sprigs fresh dill, chopped
Place the flour and salt in a large bowl. Whisk together and set aside.
Place the eggs and milk in a separate bowl and whisk together until the eggs are well-beaten.
Pour the egg mixture into the flour mixture and stir gently until ingredients are combined.
Bring a large pot of water to a boil. Use a spaetzle maker or a colander with large holes to make the spaetzle dumplings by running the batter through them. If using a colander, use a utensil to help push the batter through the holes and into the hot water. Keep the water at a light boil during the process.
Let each batch cook for a couple of minutes and then use a large mesh strainer or slotted spoon to remove the spaetzle from the hot water and place it into a bowl. It will take about 3 batches to complete the task.
When the last batch of spaetzle is finished cooking, pour the melted butter over it and sprinkle the dill on top. Gently stir everything together and serve with Pork Schnitzel, of course.