📝 About This Recipe
A beloved staple of German and Austrian comfort food, these tiny dumplings are transformed into a textural masterpiece when pan-fried to golden perfection. This version features a signature crispy crust, sweet caramelized onions, and a touch of nutty Gruyère cheese for a rich, savory finish. It is the ultimate alpine side dish or a satisfying vegetarian main that brings the warmth of a mountain lodge directly to your kitchen.
🥗 Ingredients
The Spaetzle Dough
- 3 cups All-purpose flour (sifted)
- 1 teaspoon Salt
- 1/4 teaspoon Nutmeg (freshly grated)
- 4 pieces Large eggs (at room temperature)
- 3/4 cup Whole milk
- 1/4 cup Sparkling water (ice cold)
The Pan-Fry & Finish
- 4 tablespoons Unsalted butter (divided)
- 1 large Yellow onion (thinly sliced into half-moons)
- 2 cloves Garlic (minced)
- 1/2 cup Gruyère cheese (freshly shredded)
- 2 tablespoons Fresh parsley (finely chopped)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1 teaspoon Lemon juice (to brighten flavors)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the flour, salt, and nutmeg. Create a well in the center of the dry ingredients.
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2
In a separate jug, beat the eggs with the milk and sparkling water. The carbonation in the water helps create a lighter, fluffier dumpling.
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3
Gradually pour the egg mixture into the flour well. Use a wooden spoon to beat the dough vigorously until small bubbles form and the dough is elastic and sticky. Let the dough rest for 15 minutes.
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4
Bring a large pot of salted water to a rolling boil. Using a spaetzle maker, or by pushing the dough through the holes of a large-holed colander with a spatula, drop small bits of dough into the water.
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5
Cook the spaetzle for 2-3 minutes. Once they float to the surface, they are done. Use a slotted spoon to remove them and immediately plunge into a bowl of ice water to stop the cooking.
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6
Drain the spaetzle thoroughly and pat them dry with a clean kitchen towel. Removing excess moisture is crucial for achieving a crispy crust later.
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7
In a large cast-iron or non-stick skillet, melt 2 tablespoons of butter over medium heat. Add the sliced onions and a pinch of salt.
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8
Sauté the onions for 10-12 minutes, stirring occasionally, until they are deep golden brown and caramelized. Remove the onions from the pan and set aside.
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9
Wipe the skillet and melt the remaining 2 tablespoons of butter over medium-high heat. Once the butter starts to foam and turn slightly brown, add the spaetzle in a single, even layer.
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10
Let the spaetzle fry undisturbed for 4-5 minutes. You want to develop a deep, golden-brown crust on the bottom side before tossing.
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11
Toss the spaetzle and continue frying for another 3-4 minutes until they are crispy on multiple sides. Add the minced garlic and the caramelized onions back into the pan.
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12
Stir in the lemon juice and black pepper. Sprinkle the shredded Gruyère over the top, cover the pan with a lid for 30 seconds to melt the cheese, then garnish with fresh parsley and serve immediately.
💡 Chef's Tips
For the crispest results, ensure the boiled spaetzle are completely dry before they hit the frying pan. Use a cast-iron skillet if possible; it retains heat better and creates a superior crust compared to thin stainless steel. If you don't have a spaetzle maker, a flat cheese grater with large holes works perfectly as a substitute. Don't skip the nutmeg; it provides the essential aromatic backbone that defines authentic spaetzle. If cooking for a crowd, fry the spaetzle in batches to avoid crowding the pan, which leads to steaming rather than browning.
🍽️ Serving Suggestions
Serve alongside a traditional Jägerschnitzel with a rich mushroom gravy. Pair with a crisp, dry German Riesling or a cold Austrian Lager to cut through the buttery richness. Add a side of warm braised red cabbage (Rotkohl) for a vibrant color and acidic balance. For a lighter meal, serve with a simple green salad dressed in a sharp lemon vinaigrette. Top with a soft-fried egg for a decadent breakfast or brunch option.