German Spaetzle Dumplings

This is a traditional German dumpling. You can mince a few pieces of bacon in a pan, and heat the cooked spaetzle in the bacon drippings, omitting the butter if preparing the recipe with bacon. I omitted the nutmeg. Not my favorite spice.

1 cup flour

¼ cup milk

2 eggs

1 pinch ground white pepper

½ tsp salt

½ tsp ground nutmeg, optional (I omitted)

1 gallon hot water

2 Tbs butter

2 Tbs chopped fresh parsley

Mix together flour, nutmeg (if using), salt and pepper. 

Press the dough through a spaetzle maker or large metal grater. Drop a few at a time into simmering liquid. Cook 5-8 minutes. Drain well.

Sauté cooked spaetzle in butter. Sprinkle with fresh chopped parsley.