Vegetables & Sides Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Spaetzle (Basic German Dumplings)
Tender, fluffy little German egg dumplings perfect alongside hearty stews and roasts.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- One-pot
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: one-pot dinners30-minute meals
Instructions
5 steps- 1
Bring a large saucepan of well-salted water to a boil, then reduce the heat to maintain a gentle simmer.
- 2
In a medium bowl, whisk together the eggs, flour, milk, salt, and baking powder until you have a smooth, slightly sticky batter with no lumps.
- 3
Set a colander with large holes (or a spaetzle press) over the simmering water. Pour about a quarter of the batter into the colander and press it through the holes with a flexible plastic spatula so small dumplings drop directly into the hot water.
- 4
Once the spaetzle float to the surface, cover the pan and cook for 1 to 2 minutes, until the dumplings swell and look fluffy.
- 5
Lift the cooked dumplings out with a slotted spoon and transfer to a bowl. Repeat with the remaining batter, then serve warm, optionally tossed with a little melted butter.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
80/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving225
Calories
9 g
Protein
37 g
Carbs
4 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Spaetzle are soft egg dumplings from the Swabian region of southwestern Germany, where a loose batter is pressed into boiling water to form irregular little noodles. The name roughly means little sparrows, a nod to their craggy shape, and they have long been the regional answer to pasta, served under gravy or alongside roasts. They sit somewhere between a noodle and a dumpling, which is exactly what makes them so good at soaking up sauce.
Listahan note
This version keeps the batter basic so it works with whatever press or colander you have on hand, and finishes the dumplings with a quick toss in butter for the toasty edges that make them worth the effort.
Technique cues
- Beat the batter until it pulls into ribbons and shows small bubbles; that gluten development is what gives spaetzle their pleasant chew instead of a pasty bite.
- Salt the cooking water generously like pasta, since the dumplings cook fast and have only that window to season from the outside.
- Fish them out the moment they bob to the surface and float, because overcooking turns the tender dumplings gummy.
Kitchen flow
- Parallel prep
- Bring the salted water to a boil while you beat the batter, so the dumplings can go straight from press to pot without the batter sitting and slackening.
- Make-ahead
- Boil the spaetzle a day ahead, toss with a little oil, and refrigerate; reheat by sauteing in butter just before serving.
- Leftover move
- Pan-fry leftover spaetzle with an egg and some cheese for a quick next-day breakfast, or crisp them hard and scatter over soup.
- Cleanup rhythm
- Soak the spaetzle press or colander immediately, since dried batter is stubborn; the pot wipes clean with hot water while the dumplings finish in the skillet.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
all-purpose flour
dumpling structure
Purpose: Flour gives the batter the body it needs to hold a shape when pressed into the water.
Handling: Whisk it smooth with the eggs and liquid, then beat to develop a little stretch.
Adaptation: A measured gluten-free all-purpose blend with xanthan gum can work, though the dumplings will be more delicate.
eggs
binder and richness
Purpose: Eggs set the batter as it hits the hot water and give spaetzle their tender, golden character.
Handling: Beat them into the flour with a pinch of salt until the batter is glossy and thick.
Adaptation: For a lighter version use one extra egg white in place of a whole egg, though the dumplings lose a little richness.
milk
batter liquid
Purpose: A splash of milk loosens the batter to a pressable consistency and adds a faint sweetness.
Handling: Add gradually until the batter falls thickly from the spoon in a slow ribbon.
Adaptation: Water or any unsweetened plant milk works; adjust the amount to reach the same ribbon texture.
butter
finishing fat
Purpose: A toss in browning butter at the end gives the dumplings crisp edges and a nutty aroma.
Handling: Melt in a wide skillet and let it foam, then add the drained spaetzle and toss until lightly golden.
Adaptation: Olive oil or a dairy-free butter works for sauteing if you are avoiding dairy.
nutmeg
warm seasoning
Purpose: A small grating of nutmeg is the classic note that makes the batter taste distinctly German rather than plain.
Handling: Grate fresh into the batter; a little goes a long way.
Adaptation: A pinch of white pepper gives a similar warmth if you have no nutmeg.
Technique notes
- Press the batter in batches and stir the water gently between them so the dumplings do not clump into one mass.
- Shock the boiled spaetzle in cold water if you are not serving right away; this stops the cooking and keeps them loose for the butter toss later.
- Let the butter brown to a hazelnut color before adding the dumplings; that single step is the difference between plain and memorable spaetzle.
Ingredient swaps
- Gluten-free direction
- Use a gluten-free all-purpose blend with xanthan gum and a slightly thicker batter, working in small batches since the dumplings are more fragile.
- Cheesy upgrade
- Toss the buttered spaetzle with grated Gruyere and crispy onions to make Kasespatzle, the Swabian mac-and-cheese cousin.
- Dairy-free option
- Use water in the batter and finish in olive oil or dairy-free butter instead of dairy butter.
Serve alongside
- beef rouladen with gravy
- braised red cabbage
- pan-seared bratwurst
- roasted pork with onion gravy
- German pilsner
- dry Riesling
- apple spritzer
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate cooked spaetzle in a sealed container for up to three days; reheat by sauteing in butter rather than microwaving, which leaves them rubbery. They freeze well for up to two months, so thaw in the fridge and crisp in a hot skillet before serving.
Equipment
- spaetzle press or large-holed colander
- wide skillet for finishing
- large pot for boiling
- slotted spoon
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