![](\"http:\/\/www.gourmetproject.ca\/wp-content\/uploads\/2007\/07\/54_herbed_spaetzle_p241-small.jpg\")
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No recipe for this one.<\/p>\n
This recipe was a bit of a disaster. As disaster’s go it tasted quite good, but the result bore little resemblance to the recipe description. The Book says<\/p>\n
“The tiny drop-style German dumplings called spaetzle are juged by their lightness, and these practically take flight”<\/p><\/blockquote>\n
My efforts yielded large, dense, and doughy dumplings that no German would have recognized even as a failed attempt at spaetzle. The recipe is fairly simple, a dough of flour, salt, eggs, and milk is lightly brought together. Then the dough is worked through the holes of a colander over a pot of simmering salted water, and the resulting dumplings are boiled for 5 minutes, then tossed with butter, chives, parsley, dill, salt and pepper.<\/p>\n
My issue came with getting the dough into the simmering water. I put the dough in the colander which is part of my set of pots. It fits snugly into the top of the pot I had the simmering water going in. I began working the dough through, at first everything was fine, and I made a few 1\/4 inch dumplings. As I continued working though, the heat of the simmering water and steam began to cook the dough in the colander, and it gummed up all the holes. I ended up having to force partially cooked stuff through the colander, where it globed together into tablespoon size dumplings for me to scrape off the back. Anyway, I cooked the resultant dumplings longer than recommended, and they were fine, but not spaetzle.<\/p>\n
The herb butter was a wonderful compliment to the dumplings, in fact the butter pretty much made the dish. I prepared this during the winter, and I really appreciated having my kitchen perfumed by the herbs as they were tossed with the hot dumplings.<\/p>\n
I’m really unsure what went wrong with this recipe, but it just didn’t make any sense the way it was. Maybe the problem was in the shape of my colander? maybe I was supposed to hold the colander mid-air while I pushed the dumplings through? But that seems incredibly awkward. Piping the dumplings into the water would work, but it might be a bit slow. There is such a thing as a spaetzle maker, which I can only presume would do a better job. The poor man’s spaetzle maker suggested here isn’t an adequate substitute.<\/p>\n
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