📝 About This Recipe
Hailing from the heart of Swabia in Southern Germany, Schlitzküchle are a delightful hybrid between a noodle and a dumpling, known for their unique 'slit' shape that catches every drop of sauce. These golden, pan-fried gems offer a crisp exterior and a tender, pillowy interior, embodying the rustic soul of German home cooking. Traditionally served in a rich broth or tossed with buttery onions, they are a testament to how simple ingredients like flour, eggs, and nutmeg can create a truly sophisticated comfort meal.
🥗 Ingredients
For the Dough
- 500 grams All-purpose flour (high quality, sifted)
- 5 large Eggs (at room temperature)
- 50-75 ml Sparkling water (adds lightness to the dough)
- 1 teaspoon Salt
- 1/4 teaspoon Nutmeg (freshly grated)
For the Cooking Liquid
- 4 liters Water
- 2 tablespoons Salt (for the boiling water)
For Finishing and Garnish
- 4 tablespoons Unsalted butter (for pan-frying)
- 2 medium Yellow onions (thinly sliced into rings)
- 1/2 bunch Fresh parsley (finely chopped)
- 3 tablespoons Breadcrumbs (optional, for extra crunch)
- 1/2 teaspoon Black pepper (freshly cracked)
👨🍳 Instructions
-
1
In a large mixing bowl, combine the sifted flour, salt, and freshly grated nutmeg. Make a well in the center.
-
2
Crack the eggs into the well and add about 50ml of sparkling water. Using a wooden spoon with a hole in the middle (traditional) or a sturdy spatula, begin incorporating the flour from the edges.
-
3
Beat the dough vigorously by hand for about 5-10 minutes. You are looking for a smooth, elastic consistency that 'blisters' or forms air bubbles. If the dough is too stiff, add the remaining sparkling water a tablespoon at a time.
-
4
Cover the bowl with a damp cloth and let the dough rest for 15-20 minutes. This relaxes the gluten and makes shaping easier.
-
5
Bring a large pot of salted water to a rolling boil. Prepare a bowl of cold water on the side to rinse your utensils.
-
6
To form the 'Schlitz' (slit), dip two tablespoons into the hot water. Scoop a small amount of dough with one spoon, then use the other spoon to 'cut' through the middle and slide it into the boiling water. The dough should look like small, elongated dumplings with a visible indentation.
-
7
Work in batches to avoid overcrowding the pot. The Schlitzküchle are done when they rise to the surface, which usually takes 3-5 minutes.
-
8
Remove the dumplings with a slotted spoon and drain them well. You can briefly rinse them with warm water to remove excess starch if serving immediately.
-
9
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the sliced onions and cook until they are golden brown and caramelized (about 10-12 minutes).
-
10
Add the remaining butter to the skillet. Once foaming, toss in the drained Schlitzküchle. If using breadcrumbs, sprinkle them in now.
-
11
Sauté the dumplings for 5-7 minutes, tossing occasionally, until they develop crispy golden edges and are coated in the buttery onions.
-
12
Season with fresh black pepper and garnish generously with chopped parsley before serving hot.
💡 Chef's Tips
Be patient with the dough; the air bubbles are the secret to a light texture, so don't skip the vigorous beating. If the dough sticks to your spoons, dip them in the boiling water between every single dumpling. For a more uniform look, you can use a piping bag with a large round tip and 'cut' the dough with a knife as it emerges. Leftover Schlitzküchle are even better the next day when sliced and fried until extra crispy. Avoid using still water; the carbonation in sparkling water acts as a natural leavening agent for a fluffier result.
🍽️ Serving Suggestions
Serve as a side dish to a saucy 'Zwiebelrostbraten' (Swabian roast beef with onions). Pair with a crisp, dry German Riesling or a cold Weissbier. Enjoy as a vegetarian main course alongside a fresh green salad with a mustard vinaigrette. For a traditional touch, serve them floating in a clear, hot beef consommé. Top with a dollop of applesauce for a surprising and authentic sweet-and-salty flavor profile.