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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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from Jeff Smith's The Frugal Gourmet: On Our Immigrant Ancestors Ingredients:
2 eggs |
2 tablespoons freshly rendered lard or 2 tablespoons oil |
1/2 cup water |
1/2 cup milk |
2 1/2 cups all-purpose flour |
2 1/2 teaspoons salt |
1/4 teaspoon baking powder |
4 quarts water |
Directions:
1. Using an electric mixer, blend the eggs, lard or oil, water and milk.
2. Stir the flour together with 1/2 tsp of the salt and the baking powder in a dry bowl.
3. Blend this mixture into the liquid.
4. Mix well and set aside for a moment. Bring 4 quarts of water to a boil and add 2 tsp of salt. Using a spaetzle maker or spaetzle press squeeze the dough into the boiling water.
5. Use about 1/3 of the dough for each batch.
6. When the dumplings float to the surface, they are done. Remove them with a slotted spoon and place in a colander.
7. They can be served with way with paprika gravy or pan fried with a little butter, just until they are a bit golden, and topped with parsley.
8. Note: These dumplings can also be made by using piping bag or dropping very small amounts from a spoon.
9. The latter takes much longer.
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