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Spatzen or Small dumplings Recipe

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This recipe for Spatzen or Small dumplings, by , is from The Mills Girl's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kelly Jean Simons In memory of Emily Kasube Otto
Added: Thursday, July 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
21/2 cups flour
1/2 tsp. Salt
1/4 tsp. Baking powder
2 eggs, lightly beaten
1/2 cup milk
1/2 cup water
1/2 cup melted butter
Small grating of nutmeg (optional)

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Directions:
Directions:
Directions: Combine flour, salt, baking powder, and nutmeg in a bowl. Mix together the eggs, milk, and water; gradually stir into the flour mixture. The consistency of the dough depends upon the method of shaping to be used. The dough may be made softer by the addition of a small amount of water or stiffer by adding more flour. The softer the dough, the lighter the dumplings; however, it must be firm enough to retain its shape. Spatzen should be light and delicate; try out a sample and if it is too heavy, add a little water to the dough. Cut or break off small buts of the dough with a spoon (about 1/4 by 1 inch) and drop into 3 to 4 quarts rapidly boiling salted water. Cook for 1 or 2 minutes. Or place the dough on a plate and cut shreds with a knife from the side of the plate.

Number Of Servings:
Number Of Servings:
Several
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
A nice warm dish for fall and winter.

 

 

 

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