Kaese Spaetzle is something that I am always obsessed with when we go to Germany, and it is actually really easy to make the batter and prepare! Unless they were just being nice, my sister and brother-in-law enjoyed it when they came to dinner!
Ingredients:
- 1 1/2 cups all-purpose flour
- 3/4 Tsp salt
- 1/8 Tsp pepper
- 3 eggs
- 3/8 cups 2% milk
- 3 Tbsp Butter
- 1 onion, thinly sliced
- 1 1/2 cups shredded Emmentaler cheese
- In a large bowl, use a fork to break the yokes and mix together.
- In another bowl, combine the flour, salt and pepper. Mix in the milk and the flour mixture in the egg bowl until smooth. Let stand for 30 minutes.
- This should form a soft and sticky dough. Ideally, you should refrigerate the dough during the 30 minutes.
- Boil the water and add the spaetzle mixture to the water. In order to add the spaetzle, you can either use a pastry bag or plastic bag (cut a hole in the corner and press it through), you can use a colander, a spaetzle press (which is ideal - see below) or you can cut pieces of the spaetzle on a cutting board.
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| You can use a pastry bag or a plastic bag (with a slight tear in the corner) |
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| You can use a cutting board and "cut" the dough off the side into the water to create long noodles/dumplings |
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| You can purchase a spaetzle maker here for less than $10 |
- When noodles float to the top, they are done (3-4 minutes)
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| Pull out the spaetzle dumplings when they float to the top of the water. |
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| Pull the noodles out of the cooking water with a slotted spoon and set aside. |
- Once the noodles are cooked, brown butter and cook onions to carmelize them in a separate pan. Once the onions are caramelized, add the spaetzle and sauté it together.
- Add cheese and mix together with the entire mixture (use as much as you want - we use a lot!). Enjoy!
- If you want to heat up left overs, you should do so in the pan because it helps keep the dumplings soft and the flavor strong.
