Before dumpling makers came onto the scene, all my grandma needed was a handheld wooden board and a large chef's knife to cut the nokedli into the boiling water. Watching her hands move quickly I used to wonder if I ever will learn it, but thankfully I never had to. Quite early on I wrote home and asked for a metal nokedli cutter, here known as spaetzle maker.
It is imperative to for the spaetzle maker to fit over the pot full length with the end hook resting on the pot's rim comfortably. One of my medium large dutch ovens is the perfect size for this. It is possible to use a smaller pot, but chances are you will have a lot of clean up afterwards.
As for the dough some people use milk instead of water, but it makes no difference in the taste or the texture. There are deferring opinions how hard or soft the dough should be. I make my dough soft, [use more water] and the nokedli quickly falls through the holes. Consequently I don't cook them long, Once a batch is in the pot I wait until the entire pot comes back to full boil and then quickly pour it through a large colander. I rinse it under cold running water, let it drip and then heat it up in a large skillet with a generous amount of butter.
EGG DUMPLINGS
3 cups flour
4 eggssalt to taste
1 cup water
3 Tbsp butter, melted
• Combine the flour, eggs, salt and water.
• Beat vigorously to form a smooth, pliable batter.
• Boil 16 cups of water.
• Add 1 tsp of oil.
• Place a dumpling (or spatzle) maker over the pot.
• Push the dough through the holes into the boiling water below.
• When the dumplings float, pour into a large colander.
• Rinse the dumplings under cold running water.
• Drain the dumplings shaking the colander to remove all excess water.
• Pour the dumplings into a large bowl and add 3 Tbsp melted butter.
• Toss to coat with butter.
• Add the buttered dumplings to a large skillet and heat through.
This is a good dumpling maker
This dumpling maker is hard to clean
