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Way back in 2003, we got one of my favorite cookbooks of all-time, David Rosengarten’s It’s All American Food.  I discuss this book in my post on top cookbooks.  This was the cookbook that inspired to Dave to cook sauerbraten which he has developed into his own recipe.  As a side dish, Rosengarten suggest spaetzle and so I made that.  We loved it so much I went out and bought a speciality Spaetzle Maker.  I have since developed my own Spaetzle Recipe which I am happy to present here.

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Cole Cooks: German Sauerbraten Recipe

German food is something I love but do not eat that often.  Of course, much of German cuisine has been incorporated into the regular American diet (ie. hot dogs, hamburgers).  However, there are relatively few “German” restaurants in the United States.  From my infrequent visits to German restaurants, I have found my favorite dish is […]

Spaetzle is basically a german dumpling.  It is basically small bits of batter dropped into boiling water.  The dumplings are then browned in butter.  If you like you can add parsley, dill or sage.  David Rosengarten’s recipe calls for milk in the batter but I just use water and they come out great.  This works as a great side dish for not only sauerbraten, but any pot roast.

I have a Norpro Spaetzle Maker which costs about $15.  This is a very handy tool but is not necessary.  In David Rosengarten’s recipe he has you cut a 1/4 inch hole in the corner of a plastic bag.  You then add the batter to the bag and squeeze the batter into the pot.  This works fine but if you like spaetzle you will want to invest in the inexpensive Spaetzle Maker.

German Spaetzle

Erin Cole

This is my simple recipe for German Spaetzle. This is a great side dish for sauerbraten or any pot roast.

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Prep Time 15 minutes mins

Cook Time 5 minutes mins

Total Time 20 minutes mins

Servings 4

Ingredients

  

• 2 eggs beaten
• 1 ½ cups flour
• ¾ cups water
• ¼ teaspoon salt
• 2 Tablespoons butter
• parsley sage and/or dill (optional)

Instructions

 

• Heat pot of salted water on high.
• In bowl whisk together eggs, water, and salt.
• Add flour and combine into a smooth batter. If batter is too thick add water 1 teaspoon at a time.
• When water starts to boil place Spaetzle Maker on top of pot. Pour batter into basket. Slide the basket back and forth, letting kidney size dumplings drop into water.
• Cook about 1 minute until dumplings rise to the surface. Remove with slotted spoon to bowl.
• Repeat until all batter is cooked.
• In pan add butter and dumplings. Cook until lightly browned, about 2 minutes. Season to taste with salt. If desired top with parsley, sage or dill.

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