Tiny Cheese Dumplings

    Tiny Cheese Dumplings

    (133)
    3saves
    30min


    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.

    Ingredients
    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

    Directions
    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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    Reviews and Ratings
    Global Ratings:
    (133)

    Reviews in English (133)

    by
    70

    I usually do not give out 5 stars, however, this recipe deserves it - as far as spaetzle goes. I spent 6 months in Germany last year and personally, could live without spaetzle. This recipe however is better than any I had in Germany or Austria. I did crisp up some bacon and added the onions to get them nice and caramelized. I sauteed the spaetzle in the bacon and onion mixture before adding the cheese. It really was good! My husband loved it (he grew up in Germany eating tons of spaetzle) as did everybody else, including the kids. Thanks for the recipe - am making again tonight for an Oktoberfest dinner party!  -  30 Sep 2007  (Review from Allrecipes USA and Canada)

    by
    69

    This is to die for! Mix everything and put in a zip lock bag. Cut a small hole on a corner and dispense and cut with a kitchen scissors. This is sooooo....good with Sauerbraten I here on this site. Thank you so much for a taste of Bavaria!  -  28 Dec 2008  (Review from Allrecipes USA and Canada)

    by
    52

    To the reviewer below this, Emmenthaler is Swiss cheese. Just use whatever swiss the grocery store has and it will turn out fine. I was a foreign exchange student in Austria a few years ago and love Kaese Spaetzle! We have it for dinner often. I use a different Spaetzle recipe that has more milk and fewer eggs, but the procedure with the onions and cheese is just like how I do it.  -  17 Dec 2007  (Review from Allrecipes USA and Canada)

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