Tiny Cheese Dumplings

    Tiny Cheese Dumplings


    116 people made this

    This recipe makes tiny cheese dumplings called spaetzle in German. It's kind of a German version of macaroni and cheese.

    Serves: 8 

    • 1 1/2 cups (185g) plain flour
    • 3/4 teaspoon ground nutmeg
    • 3/4 teaspoon salt
    • 1/8 teaspoon pepper
    • 3 eggs
    • 3/8 cup (90ml) skim milk
    • 3 tablespoons butter
    • 1 onion, sliced
    • 1 1/2 cups grated Swiss cheese

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Sift together flour, nutmeg, salt and pepper. Beat eggs in a medium bowl. Alternately mix in milk and the flour mixture until smooth. Let stand for 30 minutes.
    2. Bring a large pot of lightly salted water to a boil. Press batter through a spaetzle press into the water. You may also use a potato ricer, colander or a cheese grater. When the spaetzle has floated to the top of the water, remove it to a bowl with a slotted spoon. Mix in 1 cup of the cheese.
    3. Melt butter in a large frypan over medium-high heat. Add onion and cook until golden. Stir in spaetzle and remaining cheese until well blended. Remove from heat, and serve immediately.

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