Recipe courtesy of Sunny Anderson
From:
Food Network Magazine
German Dumplings
Getting reviews...
- Level: Easy
- Total: 25 min (4 servings)
- Active: 25 min
“I think the first requirement of comfort food is that it elicits great memories. When I lived in Germany as an Army brat, there was a place down the block from our house called Rosie’s, and we were regulars there for Jagerschnitzel and spaetzle. I love these unique little noodles. I began making them years ago, and I’ve found that an aluminum pan with holes poked in it works best.”
- Level: Easy
- Total: 25 min (4 servings)
- Active: 25 min
Ingredients
Directions
- Cook the bacon in a large saute pan over medium heat until crispy, 5 to 7 minutes. Reserve the bacon in the pan with the rendered fat.
- In a large bowl, whisk together the flour, 1 teaspoon salt, 1/2 teaspoon black pepper, the nutmeg, cayenne and baking powder to combine. Whisk together the eggs and milk in a small bowl, then stir into the dry mixture until smooth and uniform.
- Bring 6 cups salted water to a boil in a large pot. Using a pointed chopstick, poke holes all over the bottom of a 9-inch aluminum pie pan to create a disposable spaetzle maker (make sure the holes are about 1/2 inch in diameter in order to push the dough through). Working in batches, push the dough through the holes, using a rounded bench scraper or rubber spatula, into the boiling water.
- Stir and cook the spaetzle until they float, about 3 minutes. Remove with a slotted spoon and immediately toss in the pan with the bacon. Season to taste with salt and pepper and garnish with parsley. Serve immediately.
