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GERMAN SPAETZEL DUMPLINGS




List of Ingredients



• 1 CUP FLOUR
  
• 1/4 CUP MILK
  
• 2 EGGS
  
• PINCH WHITE PEPPER
  
• 1/2 TEASPOON SALT
  
• 16 CUPS HOT WATER
  
• 2 TABLESPOONS BUTTER
  
• 2 TABLESPOONS CHOPPED FRESH PARSLEY
  






Instructions



1. IN A MIXING BOWL, COMBINE TOGETHER THE FLOUR, SALT AND PEPPER.
   
2. BEAT EGGS WELL AND ADD ALTERNATELY WITH THE MILK TO DRY INGREDIENTS MIXING OR BEATING UNTIL SMOOTH.
   
   ADD THE WATER TO A LARGE POT AND BRING TO A SIMMER.
   
3. PRESS DOUGH THROUGH A SPAETZEL MAKER ( RICER) OR A LARGE HOLE SIEVE OR METAL GRATER INTO SIMMERING WATER. COOK ABOUT 5 TO 8 MINUTES, REMOVE WITH A SLOTTED SPOON AND DRAIN WELL.
   
4. SAUTE SPAETZELS IN MELTED BUTTER OR MARGARINE AND SPRINKLE WITH PARSLEY.