Imagine a dish that transports you straight to the heart of Hungary with every single bite - that's exactly what June Meyers' Authentic Hungarian Spaetzle promises! These delicate, hand-crafted pasta-like dumplings are more than just a side dish; they're a culinary journey that transforms simple ingredients into a mouth-watering masterpiece that will have your family and friends begging for seconds. Whether you're a seasoned home cook or a curious food adventurer, this traditional recipe is about to become your new favorite comfort food secret.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Hungarian
Serves: 4 servings
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3 large eggs
- 1/4 cup milk
- Butter for sautéing
- Chopped parsley for garnish
Instructions
- In a large mixing bowl, combine the all-purpose flour and salt, creating a well in the center of the dry ingredients.
- Crack the three large eggs into the well and pour in the milk. Using a fork or whisk, gradually incorporate the flour into the wet ingredients, mixing until a smooth, slightly sticky dough forms.
- Allow the dough to rest for 5-10 minutes, which helps the gluten relax and makes the spaetzle more tender.
- Bring a large pot of salted water to a rolling boil. Prepare a separate bowl with ice water nearby for stopping the cooking process.
- Using a spaetzle maker, colander, or the back of a slotted spoon, drop small pieces of the dough directly into the boiling water. Work in batches to avoid overcrowding.
- Cook the spaetzle for 2-3 minutes, or until they float to the surface. Use a slotted spoon to transfer them to the ice water bath to stop the cooking process.
- Drain the spaetzle thoroughly and pat dry with paper towels.
- In a large skillet, melt butter over medium heat. Add the cooked spaetzle and sauté until they develop a light golden color and slight crispy exterior.
- Transfer to a serving dish and garnish with freshly chopped parsley.
- Serve hot as a side dish or accompaniment to your favorite Hungarian main course.
Tips
- • Allow your dough to rest for 5-10 minutes to ensure maximum tenderness • Use a spaetzle maker if possible, but don't worry - a colander or slotted spoon works just fine • Work in small batches when dropping dough into boiling water to prevent clumping • The ice water bath is crucial for stopping the cooking process and maintaining the perfect texture • Don't skip sautéing in butter - this step adds a delicious golden color and crispy exterior • Fresh chopped parsley isn't just a garnish; it adds a bright, fresh flavor that elevates the entire dish • Serve immediately for the best taste and texture
Nutrition Facts
Calories: 341kcal
Carbohydrates: 49g
Protein: 11g
Fat: 11g
Saturated Fat: g
Cholesterol: 160mg
