Bill's Recipes

Spätzel (Small Dumplings, German style)

alternate:
2½ cups white flour
2 tablespoons oil
2 eggs
½ cup water
½ cup milk
2½ teaspoons salt
¼ teaspoon baking powder
1 large onion (optional)
½ cup fresh grated Swiss cheese (optional)

This recipe needs a "spätzel Machine", a gadget available at most kitchen utensil-type stores for about $6.

In a large saucepan bring 2-3 quarts of water to a boil. Add 2 teaspoon salt. Mix the ingredients, by hand or with a mixer, until well mixed. Use only enough water to get the right consistency, thick enough to just drop from a spoon. Consistency is important. If the mixture is too thin, the resultant spätzel will be mealy. If it is too thick, they will be rubbery.

Set a bowl warming on the oven. Put the machine over the boiling water, fill the hopper with the dough. Slide the hopper back and forth until most of the dough has fallen through into the water. Remove the machine, and with a strainer or a slotted spoon, scoop out the spätzel as they float to the surface of the water. Repeat with more dough until done.

(optional) Dice and sauté the onion in oil until it is brown. Pour over spätzel. Can also be served with grated cheese either mixed with or sprinkled over the hot spätzel. Serves four.