Cook these lip-smacking, vegetarian German spaetzle dumplings
Spaetzle, a traditional German dumpling, is a simple yet satisfying dish that has been enjoyed for centuries. Originating from the regions of Swabia, it's a staple in southern German cuisine and often served as a side dish. With its eggless vegetarian variant, spaetzle caters to diverse dietary preferences. So let's get cooking and bring a taste of Germany to your table.
Gather the following ingredients
To prepare a vegetarian spaetzle, you'll need two cups of all-purpose flour and one teaspoon of salt for the dough. Incorporate three-quarters of a cup of water gradually. For frying, measure out four tablespoons of unsalted butter to be melted. Optionally, fresh herbs like parsley or chives can be used for garnish. Ensure that all these ingredients are at room temperature before you start.
Prepare the dough
In a large bowl, mix together two cups of flour and one teaspoon of salt. Gradually add three-quarters of a cup of water while stirring continuously to form a smooth batter. The consistency should be thick but pourable; adjust with small amounts of water or flour if necessary. Let the dough rest for about 15 minutes.
Shape the dumplings
Bring a large pot of salted water to a boil. Using either a spaetzle maker or a colander with large holes, press the dough through into the boiling water. When they float to the surface after about two to three minutes, remove them using a slotted spoon and place them in an ice-water bath to stop cooking immediately.
Saute and serve
After draining the spaetzle, remove excess moisture with paper towels. Heat a large skillet over a medium flame and melt four tablespoons of unsalted butter. Wait for the butter to sizzle without browning. Carefully add the spaetzle to the hot skillet, stirring frequently. Saute the dumplings until each one has a golden-brown crust, which should take approximately five minutes.
Garnish and enjoy
Transfer the golden-brown spaetzle onto plates or into bowls. For a burst of flavor and color, garnish with freshly chopped herbs like parsley or chives. Serve the dish warm, either as a side or as a main course complemented by your preferred sauce or a selection of vegetables. This final touch adds both visual appeal and a fragrant finish to your vegetarian German delight.
