German Spaetzle Dumplings

Why You’ll Love This Recipe

German Spaetzle Dumplings are soft, eggy noodles that are the perfect side dish for hearty meats, gravies, or simply tossed in butter and herbs. With a chewy, tender texture and rustic charm, these dumplings are beloved in German cuisine for their versatility and comfort. Quick to prepare and deeply satisfying, spaetzle are a must-try homemade pasta experience.

ingredients

this Recipe

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

all-purpose floureggsmilksaltbutter (for serving)fresh parsley or chives (optional for garnish)

directions

In a large mixing bowl, whisk together flour and salt.

Beat in eggs, then add milk a little at a time until a thick, sticky batter forms.

Let the dough rest for 10–15 minutes while bringing a large pot of salted water to a boil.

Using a spaetzle maker, colander with large holes, or cutting board and knife, drop small portions of dough into the boiling water.

Cook in batches. The spaetzle are done when they float to the surface (about 2–3 minutes). Remove with a slotted spoon and set aside.

Melt butter in a large skillet over medium heat. Add spaetzle and sauté for a few minutes until lightly golden.

Garnish with chopped parsley or chives if desired, and serve warm.

Servings and timing

This recipe yields approximately 4 servings.Preparation time: 15 minutesCooking time: 10 minutesTotal time: 25 minutes

Variations

Add grated nutmeg or black pepper to the dough for extra flavor.

Mix in shredded cheese and onions for cheesy spaetzle (Käsespätzle).

Use beer or broth in place of some milk for a flavor twist.

Top with crispy bacon bits for a savory upgrade.

Serve with mushroom gravy or alongside schnitzel.

storage/reheating

Store cooked spaetzle in an airtight container in the fridge for up to 3 days.To reheat, sauté in butter or warm in the microwave with a splash of water.Spaetzle can also be frozen in a single layer, then stored in a bag for up to 2 months.

FAQs

Do I need a spaetzle maker?

No, you can use a colander with large holes, a potato ricer, or a cutting board and knife.

Can I make the dough ahead?

Yes, refrigerate the dough for up to 24 hours before boiling.

Is spaetzle a pasta or a dumpling?

It’s considered a soft egg noodle or dumpling depending on size and shape.

What’s the texture like?

Chewy, soft, and slightly springy—similar to fresh pasta or gnocchi.

Can I use whole wheat flour?

Yes, though it will be denser. Try half white and half whole wheat for balance.

Can I boil and sauté later?

Yes, boil and chill the spaetzle, then sauté just before serving.

Can I make it dairy-free?

Use water or non-dairy milk in place of milk.

How do I keep it from clumping?

Cook in batches and stir gently in the pot. Rinse briefly under cool water if needed.

Is it served with sauce?

Often tossed in butter or gravy, or served with cheese and onions.

Can I double the recipe?

Yes, just cook in smaller batches to avoid overcrowding the pot.

Conclusion

German Spaetzle Dumplings are a delicious and comforting side dish that’s easy to make and endlessly adaptable. Whether served simply with butter or elevated with cheese and herbs, spaetzle are a classic that brings warmth and old-world charm to your table. Try them once, and they’ll become a new favorite.

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