German Dumplings

Total Time:
15 min
Prep:
10 min
Cook:
5 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 6 slices bacon, chopped into 1/2-inch pieces
  • 1 cup all-purpose flour
  • 1 teaspoon salt, plus more for seasoning
  • 1/2 teaspoon freshly ground black pepper, plus more for seasoning
  • 1/4 teaspoon grated nutmeg
  • 1/2 teaspoon cayenne
  • 1/4 teaspoon baking powder
  • 2 eggs, beaten
  • 1/4 cup milk
  • 1/4 cup chopped parsley leaves, for garnish
  • Special equipment: 9-inch aluminum pie pan
Directions

In a large saute pan, over medium heat, cook bacon until crispy. Reserve bacon in pan with rendered fat.

In a large bowl, mix flour, salt, pepper, nutmeg, cayenne and baking powder to combine. Beat eggs and milk together in a small bowl and stir into dry mixture until smooth and uniform.

Bring 6 cups salted water to a boil in a large pot. Poke holes using a pointed chopstick through the bottom of the aluminum pie pan to create a disposable spaetzle maker. Push the dough through the holes into the boiling water. Stir and cook for 3 minutes, or until dumplings float. Remove dumplings and immediately toss in pan with bacon. Season, to taste, with salt and pepper and garnish with parsley. Serve immediately.


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    My grandmother was German and I too grew up with Dumplings. She made the Dumplings by dropping them in the water with a teaspoon, then fried them in a pan with butter and air dried cubed bread.....the best!
    I grew up with my aunt making these, but no one knew how she had done it. I love these, it reminds me of my aunts. This recipe is so easy and good that I went online and purchased a spaetzle maker.
    Sunny !! you go girl..I spent 4 years or in Germany my (ex) husband was in the Army. I loved it over there an i loved the food. My baby boy was born in Frankfurt (now 28) anyways i tried your recipe an it was like nothing i ever ate over the but i will make it again an again it was wonderful, an not hard to make.i watch your show 5 days a week. keep up with the wonderful recipes.. Shari in Alaska P.s. we live on salmon up here you want some fresh fish ??
    This is the second time that she has made a German dish and made me laugh. I lived in Allgaeu for several years (not on a base), and her recipe is OFF. All I could think is, "WHATEVER!" The real recipe uses 1 egg to every 100g all-purpose flour and add enough water, (preferrably seltzer water) to bring the dough to the right consistency. Amazon.de has a lot of stuff available if you would like to order a Spaetzle-Hobler. http://www.amazon.de/Hobel-Reiben might help. They have a really good one. I actually have one from Tupperware.de. There are variations to the recipe too, but the ones that I have had involved using whole wheat and spinach. YUM! Once you have the base recipe, there are a lot of things you can do with it. But most Germans are into being healthy and would definitely frown on so much bacon fat.
    I also am German and the art of making Spaezle is not so hard.
     But go to a Kitchen Store and purchase a Spaezle maker which is just
     a long metel board with holes and a metel cup placed in grooves
     and you add your dough and slide over water, oil, chicken broth or what ever
     you are cooking your ( german noodles in) presto no burn or splash.
     and the best thing is my last purchase was only $ 6.00 well worth it.
     
     And I am a self respecting German who has lived in the states for a while
     and when in Roam ( do as the romans do)
     learn to addapt and try new things.
     But true I too would not put baking powder in them.
    I live in Toledo which is primarily Hungarian and Polish. Watch food network all the time. Thought pie pan a great idea until I tried it. Pie pan bent, soaking dumplings in water, and almost burning myself. I decided to try the spaghetti strainer which also was a painful technique. It looked too simple on your show however the dumplings turned out good.
    You must go into this with an open mind as this is not the original but a really pleasant variation. I thought the spices were just right, and used a large hole colander for the creation of these. Don't use regular bacon; just do your favorite turkey bacon to avoid all the fat and yucky calories. My hubby thought it was pretty fab. Yes, I have been to Germany and lots of other awesome countries around the world and no, it is not authentic but this works very nicely!
    Good for you, you made a good variation of the Spaezle and I admire your doing it and taking part of living in
     Germany.
    I agree with the last reviewer that Sunny called this German Dumplings so as not to confuse one with other popular German dishes that are similar. I think there are great cooks of ethic food who have not even been to the country of origin. So a military base has little to do with anything. I thought Null, Null, Null from Kansas on Giada site said she only watched and reviewed Giada. Hmm.
    I was raised by Germans and ate true German food all my life! Why do people get weirded out when someone weaves away from the norm and adds some new flavor to a traditional recipie? This was delicious! Notice that Sunny didn't call the recipie "Spaetzle"....she did that out of respect for the original recipie! This was a wonderful variation on a theme! And by the way....YES...self-respecting Germans DO cook with Cayenne! I love intense flavors in food and pity those that are quagmired in "only traditional" recipies and aren't open minded enough to appreciate someone like Sunny that looks for ways to expand on already proven meals! Thank YOU Sunny...YOU rock girl! Keep the German/Southern food coming!
    I too didn't get the pie pan punching thing. Use your vegetable steaming basket or a colander or, as in my case, your spaetzle maker (cheap!). I liked the recipe but drained the fat from the cooked bacon before adding the cooked spaetzle. All that fat is unnecessary! This recipe is strange for spaetzle, as baking powder is definitely never added to true spaetzle; however, it was very good and we enjoyed it. I disagree with comments made re the cayenne. It was added to go with the pork & collard greens and jazzed it up. As with any recipe, you can add what you like! I wouldn't use the cayenne when I'm serving spaetzle with saurbraten but it was really good w/cayenne when I made the pork dish.
    While watching this recipe being prepared on TV, I couldn't decide what it was supposed to end up being but it did inspire me to prepare my basic spaetzle, noodle, pasta recipe. I put 1 cup flour & 1/2 t salt in a large bowl, making a center well, add 1 slightly beaten egg, slowly working the flour/salt mixture & egg together adding up to 2 T water as needed ... either roll out & cut to make noodles or press through holes in a colander into boiling water to make spaetzle ... when cooked, finish off by keeping warm in a buttered pan or serve with gravy/sauce from main meat dish. As far as I know, that's a universal recipe for what Sunny was attempting to prepare under the guise of spaetzle. I suppose milk could be used in place of water but why baking powder is included in her recipe is peculiar since that is an ingredient used to make a dough rise when baking. I think Sunny's only exposure to Germany was from a military base and that is not very broadening.
     
    This recipe has absolutely no resemblance to German spaetzle. To begin with, spaetzle is considered a noodle rather than a dumpling and is made with just flour, eggs, water & salt. Depending what they are to be served with, nutmeg or dill can be included. No self respecting German would ever consider cooking with cayenne pepper. Baking powder or milk are completely unnecessary. As far as cooking the spaetzle, the simplest way is to push the dough through either a potato ricer or a large holed colander - no reason to be punching holes in pie pans.
     
     
     
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