These little German dumplings are the prefect side dish for the fall and winter. They are warm, comforting and delicious— just like dumplings should be! Whip this side up any night of the week for dinner, or for brunch served with a fried egg on top! Total Brunch Goals!
Servings: 2 mains, 4 sides
Prep Time: 5 minutes | Cook Time: 5 minutes | Total Time: 15 minutes
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon grated nutmeg
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ½ cup milk
- 2 large eggs
- Water, for boiling
- 2 tablespoons salted butter
- 1 tablespoon olive oil
- ½ cup parsley, finely chopped
In a large bowl, mix together the flour, baking powder, nutmeg, salt and pepper. Add the milk and eggs and use a whisk to combine.
Boil a large pot of water on the stove until it comes to a rolling boil (like you were making pasta).
Press the batter through a spaetzle maker over the pot of boiling water, or through the large holes of a box grater using a rubber spatula. Drop in a few at a time and give them a stir as you add more to avoid clumping. Once the spaetzle rise to the top, continue to cook for an additional 2 minutes and then drain.
Next, heat a large frying pan over medium-high heat. Add the butter and olive oil. Once hot, add in the drained spaetzle and fry until they are golden brown on each side, about 10 minutes or so. Finish the spaetzle off with a sprinkling of parsley and a bit more salt, if needed.
Serve straight away and enjoy!