Even as a little girl, I used to watch my mom or grandma prepare the dough for spaetzli or dumplings themselves. My dad or granddad often did this too.
To be honest, my grandpa was even a master in this discipline. He often cooked a huge portion together with my grandma, which we then froze so that we always had fresh spaetzle to hand. Really practical.
The tradition of making spaetzle dough myself was passed on to me, which is why I have now mastered this discipline. However, I can reassure you. Making these little things yourself from scratch may sound a little complicated, but in reality it's quick and easy.
You only need a few ingredients to make classic spaetzle: Flour, eggs, salt and milk and water. However, the most important thing about spaetzle dough is the consistency. The dough should be viscous and drip off a spoon. To achieve this, the dough is not just stirred, but "beaten" with a wooden spoon. This is done until the batter starts to bubble and drip from the spoon. A great workout, after which you've doubly earned your meal ;).
Leave the dough to rest briefly and then either scrape it (for spaetzle pros) or use a spaetzle strainer to add it to slightly simmering salted water. As soon as they float to the surface, they are ready and can be fished out of the water. Drain briefly, place in a bowl and then they are ready for further processing.
But whether you're a professional or a beginner - spaetzle is always a good idea and goes with practically everything. Make sure you give them a try.
Ingredients
- 200 gr Spelt flour light
- 100 gr Spaetzli flour
- 1 TEASPOON salt
- 1.5 dl Milk water Half milk, half water
- 3 Eggs fresh
- Salt
Instructions
- Mix the flour, spaetzle flour and salt in a bowl and make a well in the middle.
- Mix the milk water with the eggs and gradually pour into the hollow while stirring.
- Mix everything together and beat until the dough starts to bubble.
- Cover the finished dough and leave to soak at room temperature for 30 minutes.
- Bring water to the boil in a large pan and season with salt or vegetable stock.
- Now pass the dough in batches through the dumpling sieve into the gently simmering water. Allow the dumplings to steep until they rise to the surface. Skim them off with a ladle, drain and place in a bowl.
- Repeat the process until there is no more dough left.
- The finished dumplings can now be further processed or simply fried in a frying pan with a little butter to make them golden brown and slightly crispy.
Notes
- I prefer to prepare the dough with light spelt flour. It hardly differs in taste from normal wheat flour, but is healthier and more tolerable for many people. However, if you prefer to use wheat flour, you can do so without any problems.
- This basic recipe is a good accompaniment to meat dishes or vegetables. The dumplings can also be transformed into a spaetzli and vegetable stir-fry. You can find the recipe here.
Post a comment