herb spaetzle

Isn't it amazing how so many cultures around the world have created a way to make a dumpling? I mean really, they're practically unavoidable, and everyone loves them. Fluffy, chewy, sometimes crispy, always tasty. Spaetzle are just very simple dumplings that take about 2.67 minutes to make, which is pretty dang good in the dumpling world, let me tell you.

Food is so unifying, such a simple way to share your heart and love with the people around you. Giving the gift of a good meal, no matter how simple, is truly a gift of the heart of the cook. And you know what? My heart is just chock full of dumplings. Dumplings for everyone, I say!

These are so easy to make and seriously only take a few minutes. The best part is, you can make them ahead and keep them in the fridge, then just saute them right before you serve your meal. Easy peasy, dumpling squeezy. Isn't that how it goes? 

They go great with anything from pot roast to rack of lamb to pork tenderloin to a mushroom pilaf. Because they're dumplings.

Here's how it's done:

Set a large pot of salted water over high heat to boil.

In a large bowl, whisk together the milk, eggs, flour, salt, pepper, and herbs until the mixture is smooth.

Congratulations! You just made spaetzle dough.

Make a large ice bath (with plenty of water, not just ice) and set aside.

When your water is boiling, spoon the spaetzle mixture into a gallon-size plastic bag. Cut a very small hole in one of the bottom corners of the bag, then squeeze out the batter  over the boiling water. Note: don't burn yourself. Note 2: Don't burn yourself. You want to cook about one cup of batter at a time. Swirl the bag around the top of the water as if you were making a funnel cake, so you have long strings of dough, then once it's cooked, gently stir to break them up.

If you end up with large dumplings, that's okay. Cook for no more than 2 minutes in the boiling water, then skim out and set in the waiting ice water bath.

After you've cooked all of your spaetzle and let them chill in the ice bath, drain the water thoroughly.

Done! Now, you could eat these as they are, but that just wouldn't be that good, because they get a bit mushy round the edges.

So, you have the option of setting them in an airtight container and chilling for up to 32 hours before using them, or cooking them now.

Ten minutes before you're ready to serve, melt the butter over medium high heat in a large skillet. (I only did a small portion, so my skillet is little).  I highly recommend using a non-stick pan for this.

Once the butter is melted, add your spaetzle and toss to coat. Cook, without stirring, for at least three minutes. You want the bits to get nice and brown and crispy.

herb spaetzle (8).JPG

Then brown the other side and serve!

Here's the recipe!