Flour Dumplings (Spätzle-style)
My mother makes dumplings like these for paprikash and has a technique worthy of a Chinese artisan: she keeps the dough on a plate sitting on the edge of the pot and with great patience takes small pieces with a teaspoon or fork and drops them into the pot. Obviously I didn't have the patience and for a while I improvised using a grater, but even that took forever, so the reliable and quick solution is here 😊
You can use these dumplings for chicken paprikash, chicken with dumplings, or with cheese sauce.
Ingredients
2 eggs
100 ml water
2 tablespoons oil
200 g flour
salt
How to prepare flour dumplings (spätzle-style)
- Beat the eggs with a little salt. Add the water and then the flour. Then incorporate the oil. You need to get a soft but thick dough. Test it with a fork: take some dough on the fork and you should feel that the dough stretches and doesn't run through the fork tines.
- Bring a pot full of water and 1 teaspoon salt to a boil. When it's boiling, place the dumpling maker tool on top. Fill it with dough and move the sliding part slowly. The dumplings fall through the holes into the water.
- After they rise to the surface, let them boil for a few more moments.
- Remove them from the water with a slotted spoon, draining well, and then add them to the sauce prepared beforehand.
Dough for dumplings
Placing the tool over boiling water
Adding dough to the tool
Moving the slider as dumplings fall into water
Draining the dumplings
