German Dumplings Spaetzle or Kniffles for Soup or Saute
Discover the ultimate comfort food with this traditional German Dumplings Spaetzle or Kniffles recipe, perfect for enhancing soups or serving as a hearty sautéed side dish. Made with simple pantry staples like flour, eggs, and milk, this versatile dish captures the authentic flavors of German cuisine. The easy-to-make dough transforms into tender, bite-sized dumplings either by simmering them in water or by achieving a crispy golden brown when sautéed with butter. For a flavor boost, add a hint of nutmeg to the batter and garnish with fresh parsley. Whether you're looking to elevate a bowl of soup or serve up a satisfying side, these spaetzle dumplings are endlessly customizable and ready to become your family's new favorite.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Salt
- 0.25 teaspoon Ground nutmeg (optional)
- 3 large Eggs
- 0.75 cup Milk
- 2 tablespoons Butter (for sautéing, optional)
- 2 tablespoons Chopped fresh parsley (for garnish, optional)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, salt, and ground nutmeg (if using).
Make a well in the center of the dry ingredients and crack the eggs into the well. Add the milk.
Using a wooden spoon or a hand mixer, stir the mixture until it forms a thick, sticky batter. The batter should be smooth but slightly elastic. If it's too thick, add a tablespoon of milk at a time until you reach the desired consistency.
Bring a large pot of salted water to a boil. Reduce the heat to maintain a gentle simmer.
Using a spaetzle maker, colander, or slotted spoon, press the batter through the holes directly into the simmering water. If you don’t have any of these tools, you can drop small dollops of batter into the water using a spoon.
The dumplings will sink to the bottom of the pot and then float to the surface as they cook. Allow them to cook for an additional 1-2 minutes once they float.
Use a slotted spoon to transfer the cooked spaetzle to a bowl. If you are adding them to soup, you can place them directly into the soup pot.
For sautéed spaetzle, heat the butter in a large frying pan over medium-high heat. Add the cooked spaetzle and sauté until golden brown, about 5-7 minutes. Sprinkle with chopped fresh parsley if desired.
Serve warm on their own, in soup, or as a side dish to accompany your favorite main course.
Nutrition Facts
Calories |
1396 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.0 g | 56% | |
| Saturated Fat | 22.3 g | 112% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 637 mg | 212% | |
| Sodium | 2652 mg | 115% | |
| Total Carbohydrate | 193.7 g | 70% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 10.1 g | ||
| Protein | 50.0 g | 100% | |
| Vitamin D | 5.5 mcg | 28% | |
| Calcium | 362 mg | 28% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 779 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
