A delightful recipe for homemade German spaetzle dumplings, perfect for soups or sautéed dishes.
In a mixing bowl, whisk together the eggs, water, and salt until well combined.
Ensure the eggs are at room temperature for easier mixing.
Gradually add the flour to the wet mixture, stirring until a sticky batter forms.
Avoid overmixing to keep the batter light.
Bring a pot of salted water to a gentle boil.
Use a large pot to prevent overcrowding the dumplings.
Using a spaetzle maker or colander, press the batter through the holes into the boiling water.
Work in batches to ensure even cooking.
Once the dumplings float to the surface, remove them with a slotted spoon and set aside.
Keep the cooked dumplings warm by covering them.
Optional: Sauté the dumplings in a pan with butter for a crispy texture.
Add some chopped parsley for a burst of freshness.
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