German Spinach Dumplings (Spinatspaetzle)

Method6 steps · about 35 min

1. 1

   Step 1: Beat the eggs (5) in a bowl. Then add the sifted flour (500 g), salt (1 tsp) and enough milk (100 ml) to make the batter a little liquid. Mix for about 5 minutes. Let it rest for about 10 minutes.

   Rest batter after 5 minute mixing · 10 minUses 500 g plain flour · 5 eggs · 1 tsp salt · 100 ml milk

2. 2

   Step 2: Meanwhile, put plenty of water in a large saucepan and bring to a boil.

   Uses water for cooking spaetzle

3. 3

   Step 3: Wash and dry the fresh spinach. Puree it in a blender or food processor. Alternatively, chop very finely with a knife. Add the spinach to the batter and mix well.

   Uses 300 g baby spinach · egg/flour/salt/milk batter mixed 5 minutes and rested 10 minutes

   
4. 4

   Step 4: Turn down the heat on the stove. Place the spaetzle dough on a spaetzle board and scrape long pieces into the boiling water with a scraper. You can also use a potato press.

   Uses rested batter mixed with pureed or finely chopped spinach · prepared pot of boiling water

5. 5

   Step 5: Cook for about 1 minute. As soon as they float to the surface, remove them with a ladle.

   Cook spaetzle · 1 minUses spinach spaetzle scraped or pressed into boiling water

6. 6

   Step 6: Add a little butter and serve or use them for another dish.

   Uses optional butter to taste, from the 100 g supply · spaetzle cooked about 1 minute until floating and lifted out