German Noodle Dumplings (Spaetzle)

Spaetzle is a very popular side dish in Germany which is surprisingly almost never offered in the U.S. A delicious part of a evening's hearty meal, it pairs well with any meat, but is especially nice with sauerbraten. While spaetzle looks more like scrambled noodles, the preparations are similar to those of dumplings. This recipe is an easy one to try.

1 cup flour
1/4 cup milk
2 eggs, beaten
1 1/2 teaspoons salt
black pepper
2 quarts water (chicken or beef broth can be substituted)
2 tablespoons butter, melted
toasted bread crumbs or grated cheese (optional)

Mix flour, milk, eggs, 1/2 teaspoon salt and the pepper into a thick batter.

In a large covered pot, heat water with the remaining 1 teaspoon salt to boiling.

Holding a colander with large holes over the boiling water, press a few tablespoons at a time of the batter through the colander into the water. Stir the water once or twice to prevent sticking. When the dumplings are done, in about five minutes, they will rise to the surface and should be tender.

Drain, place into a pre-warmed bowl and pour the melted butter on top. If desired, toss with the bread crumbs or grated cheese.

Source: German Embassy, Washington, DC