| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
German |
Ethnic, Pasta & ric |
4 |
Servings |
INGREDIENTS
| 2 |
|
Eggs; beaten |
| 1/4 |
c |
Milk or water |
| 1 |
c |
All-purpose flour |
| 1/2 |
ts |
Salt |
| 1 |
ds |
Pepper |
| 2 |
qt |
Water* |
| 1 |
ts |
Salt |
| 2 |
tb |
Butter or margarine; melted |
INSTRUCTIONS
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. Serve with meatballs, chicken, or with
KURCZETA Z SOSEM KOPERKOWYM (Chicken w/ Dill Sauce), see recipe.
* Beef or chicken broth may be used in place of the water.
Serving Ideas : Pronounced: Shpeh'-ts'leh
NOTES : These free-form dumplings make an unusaual 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 Spatzle dough
directly into a boiling soup to cook, just minutes before the soup is
brought to the table.
Recipe by: New International Cookbook
Posted to MC-Recipe Digest V1 #999 by Aziz Sheikh <aziz.s@cyber.net.pk> on
Januday,, ary 08, 199
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