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GERMAN EGG DUMPLINGS




List of Ingredients



• 1 3/4 CUPS FLOUR
  
• 3 LARGE LIGHTLY BEATEN EGGS
  
• 3/4 TEASPOONS SALT
  
• 1/4 TEASPOONS WHITE PEPPER
  
• 1 TABLESPOON MINCED PARSLEY
  
• 1/2 CUP MILK OR WATER, PLUS MORE AS NEEDED
  
• 1/4 CUP SWEET BUTTER
  






Instructions



1. IN A LARGE MIXING BOWL, COMBINE ALL INGREDIENTS, EXCEPT BUTTER, ADDING ENOUGH LIQUID SO THAT THE BATTER IS THE CONSISTENCY OF A THICK CREPE BATTER. WITH A WOODEN SPOON OR SPATULA, BEAT BATTER IN A CIRCULAR MOTION TO INCORPORATE AS MUCH AIR AS POSSIBLE INTO THE DOUGH, ABOUT 5 MINUTES. ALLOW DOUGH TO REST 10 MINUTES, THEN BEAT AGAIN ANOTHER 5 MINUTES.
   
2. BRING LIGHTLY SALTED WATER OR STOCK OF YOUR CHOICE TO A BOIL. TURN HEAT DOWN JUST TO A SIMMER.
   
3. USING A LARGE HOLED COLANDER, RICER, VEGETABLE MILL, SPATZEL CUTTER OR A PASTRY BAG, DROP SMALL BITS OF DOUGH INTO SIMMERING LIQUID.( NOTE IF YOU ARE USING A COLANDER, PRESS THE BATTER THROUGH THE HOLES WITH A RUBBER SPATULA, IF USING PASTRY BAG, BREAK OFF SMALL BITS WITH A KNIFE. WHEN COOKED, SPATZELS WILL RISE TO THE SURFACE, ABOUT 5 MINUTES OF COOKING TIME.
   
4. REMOVE WITH A SLOTTED SPOON, RINSE UNDER COLD WATER AND DRAIN WELL.( YOU CAN PLACE SPATZELS ON A DAMP TOWEL AND REFRIGERATE UP TO A DAY OR TWO AHEAD).
   
5. TO REHEAT SPATZELS, PLACE BUTTER ON A LARGE BAKING PAN AND PLACE IN A PREHEATED 350° OVEN TO MELT THE BUTTER. SPREAD SPATZELS ON PAN AND TOSS TO COAT WITH BUTTER. HEAT UNCOVERED IN OVEN UNTIL GOLDEN BROWN AND SLIGHTLY CRISP OR IF YOU LIKE YOU CAN SAUTE THEM IN BUTTER.