SPAETZLE GERMAN DUMPLINGS

SPAETZLE

GERMAN DUMPLINGS

Beat:                                               2 eggs

Combine them well with:                 1 ½ c flour

½ c water or milk

½ tsp salt

½ tsp baking powder

Boil 3-4 qts salted water or stock.

Drop small bits of the batter from a spoon into liquid.

Or put the batter through a colander or a spaetzle

cutter.

Spaetzle should be very light and delicate.

Try a sample; if it is too heavy add water to the batter.

Simmer until they rise to the surface.

When served with meat, drain, place them in a dish and

cover with croutons or ¼ c bread crumbs sautéed in

½ c butter.