Spatzle (German dumplings)
  • Cooking Time: 5-10 minutes
  • Servings: 4-6
  • Preparation Time: 20-30 minutes
  • 3 c. GGFG Baking Mix
  • 1 T. zanthum gum
  • 1 t. garlic salt
  • 5 beaten eggs
  • ½ c. milk (or Dairy Free milk product of your choice)
  • ½ stick butter (or Dairy Free butter of your choice)
  1. Bring pot of water to a boil. Mix baking mix, zanthum gum, and salt in large bowl until combined. Stir in beaten eggs and milk until smooth. Using the side of a spoon, dip spoon in boiling water, then put a small amount of batter along the side of the spoon and d ip the boiling water allowing spatzle to fall into water to
  2. cook. When all are in the pot, cook a few minutes. Drain, rinse and set aside. When ready to serve, melt butter in a large skillet, when butter foams add a pinch of nutmeg, stir and add spatzle. Cook spatzle until
  3. heated, sprinkle with minced parsley, if desired, and serve.
Some cooks make spätzle very small by pushing through a spätzle maker or through the holes of a colander. Other cooks, like me, prefer to make them larger, like dumplings. Whichever way you make them, they are delicious.