CookEat Recipe
Spatzeles
Spoon-dropped flour-and-egg dumplings boiled in salted water, drained and fried golden in lard with finely chopped onion.
Method
Steps
Step 1
Put the four ounces of sifted flour in a bowl. Gradually add the gill of cold water, stirring briskly with a wooden spoon. Crack in the fresh whole egg, add the first half teaspoon of salt, two saltspoons of ground white pepper and saltspoon of grated nutmeg, and stir briskly for five minutes.
Step 2
Bring the separate quart of water to a boil in a saucepan and add the remaining half teaspoon of salt. Take a tablespoonful of batter and use a second clean spoon to slide it into the boiling water, working rapidly and repeating until all the batter is used. Keep the hot water away from bare fingers.
Step 3
Boil for about five minutes as a guide, until the dumplings are set through without raw flour-and-egg batter in the centres. Lift out with a skimmer and drain very thoroughly on a clean food-safe cloth. Discard the cooking water.
Step 4
Finely chop the half onion. Heat the two tablespoons of lard in a wide frying pan, add the chopped onion and brown gently for about two minutes without burning. Arrange the drained dumplings beside one another in the pan and fry to a nice golden colour on both sides. Continue until cooked through, with a thick dumpling centre reaching160°F (71°C), checked with a food thermometer. Drain and use promptly while hot.
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