Spaetzle 🍳🥣🇩🇪 Light, Chewy German Dumplings Perfect With Butter, Cheese, or Gravy

Spaetzle (pronounced SHPEHT-sluh) are soft, tender dumplings made from a simple batter of eggs, flour, and milk — dropped into boiling water and tossed in butter or pan-fried until golden.

Whether paired with schnitzel, goulash, or just crispy onions and cheese, they’re a comforting, versatile staple of Central European cuisine.

Ingredients (Serves 4–6)

For the batter

• 2 cups all-purpose flour
• 1 tsp salt
• ¼ tsp white pepper or nutmeg (optional)
• 4 large eggs
• ½ cup whole milk (or water)

For finishing

• 2–3 tbsp butter
• Optional: chopped parsley, sautéed onions, shredded cheese, or gravy

Instructions

Step 1: Make the batter

• In a large bowl, whisk together flour, salt, and white pepper or nutmeg if using.
• Add eggs and milk, then beat vigorously with a wooden spoon or hand mixer until smooth and elastic — about 2–3 minutes.
• The dough should be thick and sticky, like pancake batter that stretches.

Step 2: Boil the water

• Bring a large pot of salted water to a gentle boil.
• Reduce to a simmer before cooking the spaetzle.

Step 3: Drop the spaetzle

• Using a spaetzle maker, colander, or large-holed grater, press or scrape the batter into the simmering water.
• Work in batches to avoid overcrowding.

Step 4: Cook and drain

• Spaetzle will float when done (about 1–2 minutes). Skim with a slotted spoon and transfer to a colander or bowl. Repeat with remaining batter.

Step 5: Finish and serve

• Toss the cooked spaetzle in melted butter over medium heat for 2–3 minutes.
• Serve warm with fresh herbs, cheese, gravy, or alongside mains like pork chops, bratwurst, or roast chicken.

Flavor Variations

• Cheese Spaetzle (Käsespätzle): Layer with sautéed onions and shredded Emmental or Gruyère
• Add chopped herbs (parsley, chives, thyme) to the batter
• Toss with crispy bacon bits or caramelized onions
• Use chicken or beef broth instead of water for richer flavor
• Pan-fry cooked spaetzle for a golden, crispy finish

Pro Tips

• Beat the batter well — that elasticity gives spaetzle their signature chew
• Don’t let the water boil too hard or the dumplings may break apart
• A wet spoon or scraper helps if you’re pushing batter manually
• Freeze extra cooked spaetzle and reheat in butter

Final Thoughts

Spaetzle are humble, hearty, and endlessly comforting — a German side dish that’s just as satisfying dressed in butter as it is soaked in rich gravy or smothered in cheese. From weeknight dinners to Oktoberfest spreads, these pillowy dumplings always deliver.

Scoop it. Boil it. Butter it up. 🥣🍳🇩🇪

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