SPAETZLE -- HOMEMADE GERMAN DUMPLINGS/NOODLES
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- Опубліковано 5 лют 2020
- This is longtime favorite of mine. These little dough noodles are heavenly comfort food and pair well with sauerbraten and sweet and sour red cabbage. Spätzle, or Knöpfle, also Spätzli or Chnöpfli in Switzerland or Hungarian Nokedli, Csipetke, Galuska or Slovak Halušky, is a type of pasta made with fresh eggs and found in the cuisines of southern Germany and Austria, Switzerland, Hungary, Slovenia, Alsace, Moselle and South Tyrol. Spätzle is the Swabian diminutive of sparrow. Before the use of mechanical devices, the pasta was shaped by hand or with a spoon and the results resembled Spatzen (plural of Spatz, meaning sparrows, sparrow is Spatz or Sperling in German; Spätzle is the diminutive of Spatz, unchanged in plural).
SPAETZLE
INGREDIENTS
2 cups all-purpose flour
1 tablespoon minced fresh parsley
1/2 teaspoon nutmeg
6 large eggs
1/2 cup milk (maybe less)
1/4 cup butter
INSTRUCTIONS
1. In a large mixing bowl, whisk together flour, parsley, and nutmeg.
2. In a separate bowl, lightly beat eggs.
3. Alternate between stirring in beaten eggs and milk to the flour mixture until you have a smooth batter. Let the batter rest for 30 minutes at room temperature.
4. Meanwhile bring a pot of salted water to a boil.
5. Pour spaetzle dough through a spaetzle maker or colander directly into the boiling water so that small, elongated drops fall in.
6. Boil until spaetzle rises to the top. Use a slotted spoon to remove spaetzle from water.
7. Melt butter in a skillet over medium heat. Place drained spaetzle directly into butter and fry 2 to 3 minutes. Serve hot and garnish with more minced parsley.
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I love spaetzle with sauerkraut, maybe a little butter when you fry it after boiling the spaetzel. And caraway. Must have caraway on/in it. And butter. Must have butter. And salt. and beautiful home made sauerkraut. And - well, you get the picture.
HAHA, indeed, I DO! thank you!
My favorite meal delicious thank you for sharing
Thank you!
My grandmother is from Germany, born in 1895. She used a spaetzle maker, passed it down to my mother, and passed it down to me. I use it today! Easier than using a colander.
LOL, I know, it's just one of those things I don't have. My dumb aunt got rid of my grandmother's. :(
I got mine the same way.
I love Spaetzle !
I love it with Jaeger Schnitzel.
Great recipe saved to my cooking playlist.
Oh, I love that, too! Thank you!
Really loving your channel..very glad I came across it! Great recipes!!!!
Thanks and welcome!
Oh man.... I have made those for years .... I got the recipe from my Grandmother... She called them roodles .. We just spooned the dough into a chicken or beef broth. I like the colander idea... Look at the goodness!! ;-)
Thanks, Bill! There's a denser version called rivels we kind of do that with, usually added to soups like chicken corn etc. Your brussel sprouts looked awesome!
Good ol Coal Cracker food. Thanks Helga.
Amen! Stuff to warm the innards!
A little German Restaurant out here in Kenosha Wisconsin they make this . Very good ! Cheers !
Wonderful! Thank you!
Very interesting meal. Clearly popular reading through the comments.
Yes, many love good German food! Thanks, Kat!
I can't imagine anyone being disappointed with that meal... it looks amazing! Cheers Helga👍
Thanks, Steve!
So, I ended up spending the time between wash loads watching your videos today... My grandma Benzenhoefer would always make this when she came to visit when I was a young boy... We also had it as breakfast with cinnamon and sugar... Your video brought back some fond memories... Thanks.
That is awesome! Actually, the way you had it for breakfast is very much also like a kugel. Interesting how so many things cross over!
Great that you made these.
My Mom is from Swabia and cooks Spätzle all the time, especially with Sauerbraten like you and also with lentals and frankfurt sausages.
But she never puts spices in other than salt snd only fries them to reheat leftovers.
And she has the metal Spätzle maker of course ;)
if I made them more, I'd try a spaetzle maker, but grew up doing it this way, lol. It's always neat to hear how others do things! Thank you!
That looked great, Helga
Thanks, Gaz!
Another great share here, Helga! You certainly make it look easier than I thought it was.
It's not hard at all! Thanks, Kay!
Definitely going to make this for dinner. Yum!
Hope you like it, thank you!
Never had some of these dishes before but they look delicious. Looking forward to seeing more of Helga's recipes. What a great channel💜
Thank you! Hope you enjoy them!
Oh, yummy Helga. I am definitely making these. Thanks for sharing.
Hope you like them!
oh those look fabulous. never learned to make them, thanks for showing us how.! every so often I can find them in the grocery store, but they are the dried and rehydrate kind, and I have memories of them when I was a kid in Germany. good stuff!
These are the real deal, enjoy!
That looks amazing. My friend's mom used to make nokedli and it was delicious. I am going to have to try this. Thanks Helga!
Hope you like it, should keep you warm up there in the north!
Yum my foster mom used to make these. Love your apron as well. 🌸☮️🌹
Thank you, I love it too!
My grandmother made hers by having the dough on a wooden board & using the back of a spoon to push small pieces of dough into the boiling water. It was 50 years ago but I recall her dough being more firm than yours. I've made them using her technique with a recipe I found online. Either way, I agree they're yummy little pieces of goodness.
That is our rivels. They are bit heavier than the spaetzle. When I make certain soups I add those. All so yummy!
A flat knife works, too. My German aunts made the best.
Thanks for the memories. My father used to make these . He used to put finely chopped onions in his. I never know how to make them until now . Thank you
Oh yes, onions in them are delicious! Thank you!
I’m from Western PA from outside Pittsburgh. Your channel is such a joy to watch. My area is such a melting pot of different food. I love your channel because it’s home cooked comfort food made with love. Thank you so much for sharing :)
Thanks so much for watching! That area out there has some awesome food, too!
Helga's Pennsylvania Cooking You are quite welcome! I’ve been binge watching videos and hitting stuff down for ideas to make for the family!
Looks a lot better than my supper.. i will have to try them again, it has been a few years. Thank you for the recipe, Helga
I think you'll be glad you did! Thanks, Sean!
Doris watched and noticed it took so long the dog fell asleep. (ha ha) She wants to send you a German Spaetzel machine. :)
LOL! Never used one, just a colander! Don't let Ten fool you, he's a vulture in waiting! LOL!
@@PennsylvaniacookingBlogspot Oh yeah, I've seen him eat!
Yum once again yum
Thank you!
Oh yeah, good stuff. I haven't had that in years. Guess I'll have to whip some up.
You'll be glad you did! Thank you!
Sprinkle the parsley over finished Spaetyzle before serving, also add 1/2 tsp Salt, and add the milk to the eggs and mix before adding to flour...it's simpler. If you let them cool first before frying, the constituency remains better. Try frying thin slices of onions crisp and sprinkle over them. Yes, leftovers are always good w/apple sauce....that's what we also did growing up (Germany).
Thank you, will do! It's nice hearing how others do it. Seems every region has "their own" way.
@@PennsylvaniacookingBlogspot Glad you liked, if you'd like some help with other German recipes, let me know.
Thank you
You're welcome
Yum yum. I like them with fried cabbage & bacon.
Oh yeah, that's delicious!
Hi Helga, Iove fried noodles and I know I would love your spadzel.
Thanks Rick! These are a great comfort food!
So many names.Oh I remember my Namie making these for us but a long long time ago. I remember because she used the colander like you do. I have to see if mom still has her recipe. This looks wonderful Helga.
So glad I can bring back some good memories!
My German grandmother always added baking powder to the spatzle dough...made them a bit lighter and 'fluffier'
Yes, we do that with pot pie dough. So many ways to do it and each family seems to have "their" way, LOL!
My relatives didn't use baking powder, but the late Irma Rombauer did in her famous "Joy of Cooking." She called them "spatzen" (sparrows) instead of "spätzle" (little sparrow in the Swäbish dialect).
I luv me a good spaetzle! The wife actually bought a "spaetzle cutter" but we have never tried to use it. It looks like it would be great time to try it out. Thanks for sharing this.
Thanks very much! I may have to break down and buy one, LOL!
You'll get a great shoulder and upper arm muscle workout. Make the batter a tad thicker and adjust it by briefly dipping the loaded board in the boiling water. Short learning curve. Takes longer to build up the shoulder muscles. 😄
As you can imagine this is one of my favorite dishes that Doris makes. She uses a heavy metal press but your way looks much easier. I get to do the squeezing and cleaning up because that stuff is sticky!
LOL, yes, it is sticky! Dang, I have to do my own cleanup, lol!
Oh yummy!
Grandma Sue in central Indiana and Izzi Too
Thank you!
I first discovered Spaetzle, (locally called Kuchen & Klaus- with cream, I think?) at our town's annual Deutsch Fest. The dish is fried with tiny diced potatoes, cream & butter. Fest was cancelled last year, (Covid, of course). I have been in Spaetzle withdrawal since. Thank you for showing how easy it is!
You're welcome! I hope they have the festival this year! Sounds wonderful!
@@PennsylvaniacookingBlogspot
***See attached photo. I 4got
I love making these for my family. Grew up eating them and carry on the tradition still. Have you ever sauteed them in bread crumbs and butter? That's how I grew up eating them but I just do butter, garlic and parsley now.
yes, I've had them that way but actually like the garlic and butter better. We're lucky we got to grow up with such good stuff!
Lol here I go again asking a Question you probably already have a video for but are you going to show Ox Roast Sandwiches ? The Lion's club in Roaring Spring Pa just had there 3 day sale and it made me Wonder about it thank you
I've done my pot roast which is basically the foundation for the ox roast sandwiches. But I can actually do a specific vid on that is you like!
When I was a kid we went to a restaurant in pa Dutch country (Amish) everything was served family style and we had tapioca pudding with large pearls as a kid I called them fish eyes do you have a recipe for that (FYI Pennsylvania girl born and breed I’m in the northeast by lake Wallenpaupack
@Mary Bucksbee Try this one. It is Mike's aunt's and the best I've ever had. ua-cam.com/video/9xzeT7dqgW4/v-deo.html
mom and me made wht the noodle pres , lol mom wa s a german or cherman cook chef
That'd be easier but I never had one, lol.
I wish i could cook...i burn water when i try to boil it
LOL, not everyone can do everything!
What is the American obsession with putting milk in Spätzle. It's pasta not a cake😭, no butter no milk, just eggs flour and a little bit of sparkling water.
I wouldn't know. My recipe is from my Swiss/German grandmother who immigrated to this country.
I’m wanting to try this out. Just a quick question, how much salt do you add to the water in the beginning so it doesn’t come out too salty in the end? All your recipes look so good I can’t wait to try some of them!
Just a pinch. So maybe like a 1/4 tsp? Thank you!