German Spaetzle Dumplings


Recently on one of my cooking shows I watched someone make free form Spaetzle, I saw this and so wanted to make it; unfortunately it dropped from my radar. Friday my Husband and I went out with a couple of our friends to dinner at a lovely cafe! Once I saw what was offered on the menu I knew what I had to order it… I order the baked cod over Spaetzle.  I am so glad I did, the entire dish was perfectly made.  The fish melted in your mouth and the Spaetzle was heavenly.  I have never had Spaetzle before but my girlfriend loves it and when I told her the next day that I would be recreating this recipe for our Sunday Family dinner, she could not wait for me to put it on the Blog.  This is for you Heather!!


For those who don’t know what Spaetzle is let me clue you in. It is a German dumpling (like the header did not give that away). But honestly it is really a nice base to a dish or a great vehicle to serve green beans.  Or by itself.   Don’t let any part of this scare you away from trying these little treasures.  It was really very easy to make and tasted remarkably like the Spaetzle I had at the restaurant.  You don’t need an expensive piece of kitchenware to make this, a plastic bag worked just fine for me.


I know I will be making this again, and I can’t wait to see how it works out for my friends as well!


You will need 1 large Ziploc bag

A skewer to poke holes in the bottom of the bag

2 cups of non rising flour

1 cup heavy cream

3 eggs

1 teaspoon nutmeg

1 teaspoon garlic salt

½ teaspoon white pepper

Chopped fresh parsley (about 2 tablespoons)


Mix together flour, salt, white pepper, and nutmeg. Beat eggs well, and add alternately with the cream to the dry ingredients. Mix until smooth.


Press dough through Spaetzle maker, or a large holed sieve or metal grater. Or to make it extremely easy, place dough in a Ziploc bag poke with 7-9 holes and squeeze the dough out.

 IMG_5610 IMG_5611

Squeeze out a bit so they drop out into the simmering liquid. Cook until they float to the top. Drain well. Rinse in cold water to keep them firm.


Sauté cooked Spaetzle in butter and a bit of crumbled precooked bacon. Sprinkle chopped fresh parsley on top, and serve.



Enjoy the post, I shall post the fish recipe as soon as I can.


Bon Apetit



8 Comments Add yours

  1. berracecile says:

    Thanks for linking my recipe! I love the look of your spaetzle and your idea of the ziploc is genius!!


    1. Thank you so much! It came out great and the bag worked wonderfully!


  2. That looks effing fantastic


    1. It effing was. *grin*


  3. Karen says:

    I love spaetzle and order it often when I am traveling in Germany and Austria. Yours looks great and I like your tip about using a plastic bag with holes. Very clever.


    1. Thank you, I have to admit I saw that tip from another person online and figured it would be a great way to do it. They came out wonderfully! Thanks for the comment. Laura


  4. sarahmgraff says:

    Thank you so much for this great post! I was a little wary of making free-form spaetzle, and your plastic bag idea is genius! Thank you!!


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