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Post by whisperingpass on Apr 16, 2004 13:19:10 GMT -6
Spaetzle
2 Eggs; slightly beaten
1 1/2 c Flour; sifted
1/2 c Milk
1 ts Salt
1/4 ts Baking powder
Bring a saucepan of salted water to a boil, reduce the
heat, and maintain a simmer. In a bowl, stir all the
ingredients together. Place a colander over the pan,
pour about 1/4 of the batter into the colander, and
press through the holes with a plastic spatula into
the hot water. When the spaetzle starts to float to
float to the surface, cover the pan and keep covered
until the spaetzle appears to swell and is fluffy.
Remove the dumplings and repeat the procedure with the
remaining batter.
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Post by GreyPumpkin on May 2, 2005 20:46:32 GMT -6
Are these the kind you would serve with ribs and sauerkraut? I have been trying to make them.
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Post by whisperingpass on May 3, 2005 0:15:35 GMT -6
Traditional dishes including sauerbraten and rouladen work well with spaetzle as an accompaniment. " Potato pancakes seem to be a more popular side dish than spaetzle .
In terms of vegetarian main courses, spätzle is probably the most popular. Spätzle consists of rough and short egg noodles, often made by rubbing the dough over a cheese grater or similar tool. After boiling, these noodles might be combined with cheese and crisp caramelized onions, or perhaps with chopped spinach or other vegetables. A dish of spätzle is quite filling and delicious.
Most people cook the spaetzle and then brown in a pan of butter and fried onions and serve as a side dish with the meal.
Hope this answers your question
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Post by GreyPumpkin on May 3, 2005 1:00:26 GMT -6
Spatzen is what my friend said her dumplings were called when she taught me to bake ribs and sauerkraut. Mine didn't turn out particularly well but tasted nice with the meal. Are they the same?
My husband loves the potato cakes. He will be interested in what you posted.
I made mine with milk like an Italian pasta dough and cut the dough in strips and added them to boiling water. I think I wanted to put them in the water that the ribs are baked in. My friend had a lot of children to feed so the water in the ribs may not have been enough. I will make them with milk next time and the extra baking powder would help.
I will look at the other recipes you mentioned to go with the dumplings.
I would never have tried any of these except the potato cakes which I have already tried, if it wasn't for my friend, I feel special that you both have shared your knowledge with me.
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Post by whisperingpass on May 4, 2005 0:14:24 GMT -6
Spaetzel and Spatzen are the very same thing. Try making them and working it threw a metal colander/strainer instead of making the dough, and see if that is better for you.Both are true German ways to prepare , but most use the colander/strainer meathod that i know.
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Post by GreyPumpkin on May 4, 2005 1:01:42 GMT -6
I will do that. Next time I make ribs I am going to try the potato cakes, then I will make the sparrows again the next time. I am making the ribs in the next week or so.
I am assuming you meant that the potato cakes are the more traditional accompaniment for ribs and sauerkraut.
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Post by whisperingpass on May 5, 2005 9:12:20 GMT -6
With the busy life style we are all facing today many German prefer to have faster cooked foods like we all do. So the Spaetzel is not made as often now. The Potato cake or Potato Pancake is used more and more. Be warned they are very filling. Be sure to squeeze all the excess water out of the potatoes before cooking, and I always add an extra egg to mine.
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