Spätzle
שפּעצלע
Soft egg-based dumplings common in South German Jewish kitchens. In kosher households they were boiled, then often pan-fried in a little fat for texture, and served alongside meat dishes or with onions and herbs.
Ingredients
- •2 cups all-purpose flour
- •4 large eggs
- •1/2 cup water
- •1 teaspoon kosher salt
- •1/4 teaspoon nutmeg (optional)
- •2 tablespoons neutral oil or schmaltz for pan-frying
- •1 tablespoon chopped parsley (optional)
Instructions
- 1
Whisk the flour, salt, and optional nutmeg together in a bowl.
- 2
Beat in the eggs and water until a thick, sticky batter forms; it should slowly fall from a spoon.
- 3
Let the batter rest for 10 to 15 minutes while bringing a pot of salted water to a boil.
- 4
Press the batter through a spätzle maker, colander, or cut it from a board into the boiling water.
- 5
Cook until the dumplings float to the surface, about 2 minutes.
- 6
Lift them out with a slotted spoon and transfer to a colander to drain.
- 7
Heat the oil or schmaltz in a skillet and add the drained spätzle.
- 8
Pan-fry briefly until lightly golden in spots, then toss with parsley if using.
- 9
Serve hot as a side or simple main accompaniment.
Kosher notes
Pareve if finished with oil; using schmaltz keeps it appropriate for meat meals but changes classification in strict menu planning.
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