German Dumplings: Spaetzle or Kniffles for Soup or Saute

The aroma of simmering broth and freshly made dumplings is a scent that instantly transports me back to my Oma’s kitchen. She would stand for hours, patiently coaxing the simple dough into tender, pillowy clouds that floated in her legendary chicken soup. Each spoonful was a warm embrace, a reminder of family, tradition, and the simple pleasures of a home-cooked meal. It’s a taste I’ve strived to recreate ever since, and this recipe comes incredibly close to capturing that comforting magic.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 10-15 minutes
• Total Time: 20-25 minutes
• Servings: 5-7
• Yields: 3 cups (approximately)
• Dietary Type: Vegetarian (can be made vegan with egg substitutes)

Ingredients

• 2 eggs
• 1 1⁄2 teaspoons water
• 1⁄8 teaspoon salt
• 3⁄4 cup flour

Equipment Needed

• Large pot
• Colander (for Method #1)
• Teaspoon
• Butter knife
• Slotted spoon
• Bowl

Instructions

1. In a mixing bowl, combine the eggs, water, and salt. Whisk until well blended.

2. Gradually add the flour to the wet ingredients, mixing until a sticky dough forms. Do not overmix. The batter should be thick but still pourable. It is crucial that the batter is sticky; this is what gives the dumplings their characteristic texture.

3. Bring a large pot of water, soup, stew, or broth to a rolling boil. The choice of liquid depends on how you intend to serve the dumplings.

4. Now, choose your dumpling-making method:

   METHOD #1: Small, Stringy Dumplings (Ideal for Soups)

   • Spoon several tablespoons of the batter into a colander.
   • Using the back of a spoon, press the batter through the holes of the colander into the boiling liquid. This will create small, stringy dumplings perfect for incorporating into soups and stews.

   METHOD #2: Larger Dumplings (Suitable for Soups, Stews, and Sautéing)

   • Using a teaspoon and a butter knife, scoop up a spoonful of batter.
   • Use the knife to cut off small “dibs and dabs” of the batter, about the size of a dime or quarter.
   • Use the knife to also push these pieces into the hot liquid. If the knife or spoon gets messy, simply dip it into the hot liquid to clean it.

5. As the dumplings cook, they will rise to the surface. This indicates that they are cooked through.

6. Use a slotted spoon to remove the cooked dumplings from the liquid.

7. If serving in soup or stew, add the dumplings directly to the pot. If you plan to sauté them, place the cooked dumplings in a separate bowl and keep them warm.

8. If sautéing the dumplings, heat some butter or olive oil in a skillet over medium heat. Add the cooked dumplings and sauté until golden brown and slightly crispy. You can add sliced kielbasa, other sausages, or sliced onions for added flavor.

9. Serve immediately.

Expert Tips & Tricks

• The key to perfect spaetzle is the consistency of the batter. It should be sticky and slightly elastic. If the batter is too thick, add a tiny bit more water. If it’s too thin, add a little more flour.
• Don’t overcrowd the pot when cooking the dumplings. Cook them in batches to ensure they cook evenly and don’t stick together.
• For a richer flavor, use chicken broth or beef broth instead of water to cook the dumplings.
• If you’re looking for a bit of a kick, add a pinch of red pepper flakes to the batter.
• Don’t worry if the dumplings aren’t perfectly uniform in size or shape. Their rustic appearance is part of their charm.

Serving & Storage Suggestions

These German dumplings are incredibly versatile. Serve them in:

• Chicken soup: Replace traditional noodles with these homemade dumplings for a comforting and flavorful meal.
• Beef stew: Add the dumplings during the last 15 minutes of cooking for a hearty and satisfying dish.
• Sautéed with sausage and onions: This is a classic German preparation. Sauté the dumplings with kielbasa or other sausages, sliced onions, and a touch of butter or olive oil for a delicious side dish or light meal.
• With roasted vegetables: Sauté the cooked dumplings with your favorite roasted vegetables, such as Brussels sprouts, carrots, or butternut squash.

To store leftover dumplings, let them cool completely and then place them in an airtight container in the refrigerator. They will keep for up to 3 days. To reheat, you can gently simmer them in broth or sauté them in butter or oil. They can also be frozen for longer storage. Freeze them in a single layer on a baking sheet, then transfer them to a freezer bag. They will keep in the freezer for up to 2 months. Reheat directly from frozen by simmering in broth or sautéing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	98 kcal	5%
Total Fat	2 g	3%
Saturated Fat	1 g	5%
Cholesterol	85 mg	28%
Sodium	87 mg	4%
Total Carbohydrate	15 g	5%
Dietary Fiber	1 g	4%
Sugars	0 g	0%
Protein	5 g	10%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-free Spaetzle: Substitute the all-purpose flour with a gluten-free flour blend. You may need to adjust the amount of water to achieve the desired sticky consistency.
• Vegan Spaetzle: Replace the eggs with a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, let sit for 5 minutes to thicken) or an egg replacement product.
• Herbaceous Spaetzle: Add a tablespoon of chopped fresh herbs, such as parsley, chives, or dill, to the batter for added flavor.
• Cheese Spaetzle (Käsespätzle): After cooking the dumplings, toss them with grated Gruyere, Emmental, or cheddar cheese. Place them in a baking dish and bake until the cheese is melted and bubbly.
• Sweet Spaetzle: Add a tablespoon of sugar and a pinch of cinnamon to the batter for a sweet version. Serve with fruit compote or applesauce.

FAQs (Frequently Asked Questions)

Q: How do I know when the spaetzle is cooked?
A: The spaetzle is cooked when it floats to the surface of the boiling liquid. It should also be slightly firm to the touch.

Q: Can I make the spaetzle batter ahead of time?
A: Yes, you can make the batter up to a few hours ahead of time. Cover it and store it in the refrigerator. You may need to add a little more water before cooking, as the batter may thicken as it sits.

Q: My spaetzle is sticking together. What can I do?
A: Make sure you are cooking the spaetzle in a large enough pot with plenty of boiling water. Do not overcrowd the pot. If the spaetzle is still sticking, try adding a tablespoon of oil to the boiling water.

Q: Can I freeze the cooked spaetzle?
A: Yes, you can freeze the cooked spaetzle. Spread it out in a single layer on a baking sheet and freeze until solid. Then, transfer it to a freezer bag. It will keep in the freezer for up to 2 months.

Q: What kind of soup is best to serve with spaetzle?
A: Spaetzle is delicious in a variety of soups, including chicken soup, beef stew, vegetable soup, and mushroom soup. Choose a soup with a rich and flavorful broth that will complement the spaetzle.

Final Thoughts

Making these German dumplings might seem a bit “putzy,” as my Oma would say, but the effort is truly worth it. The homemade taste and comforting texture elevate any soup or sautéed dish. So, gather your ingredients, channel your inner German cook, and prepare to enjoy a taste of tradition. Don’t be afraid to experiment with different herbs, spices, or cheeses to create your own unique twist on this classic recipe. And most importantly, share your delicious creations with loved ones! Guten Appetit!