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Spaetzle II (D/P, TNT)
Source: "New International Cookbook"
Serves: 4

2 eggs, beaten
1/4 cup milk or soy milk or water
1 cup all-purpose flour
1/2 teaspoon salt
1 dash pepper
2 quarts water (or broth)
1 teaspoon salt
2 tablespoons butter or margarine, melted

Mix eggs, flour, 1/2 teaspoon salt and the pepper. (Batter will be thick.) Heat water and 1 teaspoon salt to boiling in Dutch oven. Press batter through colander (preferably one with large holes), a few tablespoons at a time, into boiling water. Stir once or twice while boiling to prevent sticking.

Cook until dumplings rise to surface and are tender, about 5 minutes; drain. Pour butter over dumplings.

Author's Notes : These free-form dumplings make an unusual side dish, sprinkled with grated cheese or toasted bread crumbs. They can be made in hot broth instead of water, and some recipes instruct forcing the Spaetzel dough directly into a boiling soup to cook, just minutes before the soup is brought to the table.

Poster's Notes:
When I make Spaetzel I drain them and then fry them in a little butter or margarine. They can also have a gravy poured over them.

Posted by Cynde Sawyer

Nutritional Info Per Serving: N/A