SPAETZLE -- HOMEMADE GERMAN DUMPLINGS/NOODLES

[@710LENNY]

I love spaetzle with sauerkraut, maybe a little butter when you fry it after boiling the spaetzel. And caraway. Must have caraway on/in it. And butter. Must have butter. And salt. and beautiful home made sauerkraut. And - well, you get the picture.

[@PennsylvaniacookingBlogspot]

HAHA, indeed, I DO! thank you!

[@vickibaker8372]

A little German Restaurant out here in Kenosha Wisconsin they make this . Very good ! Cheers !

[@PennsylvaniacookingBlogspot]

Wonderful! Thank you!

[@072381Mack]

My grandmother is from Germany, born in 1895. She used a spaetzle maker, passed it down to my mother, and passed it down to me. I use it today! Easier than using a colander.

[@PennsylvaniacookingBlogspot]

LOL, I know, it's just one of those things I don't have. My dumb aunt got rid of my grandmother's. :(

[@kurtbofinger9530]

I got mine the same way.

[@PREPFORIT]

I love Spaetzle ! I love it with Jaeger Schnitzel. Great recipe saved to my cooking playlist.

[@PennsylvaniacookingBlogspot]

Oh, I love that, too! Thank you!

[@ernbone]

So, I ended up spending the time between wash loads watching your videos today... My grandma Benzenhoefer would always make this when she came to visit when I was a young boy... We also had it as breakfast with cinnamon and sugar... Your video brought back some fond memories... Thanks.

[@PennsylvaniacookingBlogspot]

That is awesome! Actually, the way you had it for breakfast is very much also like a kugel. Interesting how so many things cross over!

[@irmacruz5876]

My favorite meal delicious thank you for sharing

[@PennsylvaniacookingBlogspot]

Thank you!

[@alanlevine3984]

Good ol Coal Cracker food. Thanks Helga.

[@PennsylvaniacookingBlogspot]

Amen! Stuff to warm the innards!

[@bastianfromkwhbsn8498]

Great that you made these. My Mom is from Swabia and cooks Spätzle all the time, especially with Sauerbraten like you and also with lentals and frankfurt sausages. But she never puts spices in other than salt snd only fries them to reheat leftovers. And she has the metal Spätzle maker of course ;)

[@PennsylvaniacookingBlogspot]

if I made them more, I'd try a spaetzle maker, but grew up doing it this way, lol. It's always neat to hear how others do things! Thank you!

[@karacella9513]

Really loving your channel..very glad I came across it! Great recipes!!!!

[@PennsylvaniacookingBlogspot]

Thanks and welcome!

[@katcankan7129]

Very interesting meal. Clearly popular reading through the comments.

[@PennsylvaniacookingBlogspot]

Yes, many love good German food! Thanks, Kat!

[@jacobzelmore6080]

I’m from Western PA from outside Pittsburgh. Your channel is such a joy to watch. My area is such a melting pot of different food. I love your channel because it’s home cooked comfort food made with love. Thank you so much for sharing :)

[@PennsylvaniacookingBlogspot]

Thanks so much for watching! That area out there has some awesome food, too!

[@jacobzelmore6080]

Helga's Pennsylvania Cooking You are quite welcome! I’ve been binge watching videos and hitting stuff down for ideas to make for the family!

[@carolyn2bfree235]

Yum once again yum

[@PennsylvaniacookingBlogspot]

Thank you!

[@BigGaz1953]

That looked great, Helga

[@PennsylvaniacookingBlogspot]

Thanks, Gaz!

[@BillGoudy]

Oh man.... I have made those for years .... I got the recipe from my Grandmother... She called them roodles .. We just spooned the dough into a chicken or beef broth. I like the colander idea... Look at the goodness!! ;-)

[@PennsylvaniacookingBlogspot]

Thanks, Bill! There's a denser version called rivels we kind of do that with, usually added to soups like chicken corn etc. Your brussel sprouts looked awesome!

[@karlo8093]

oh those look fabulous. never learned to make them, thanks for showing us how.! every so often I can find them in the grocery store, but they are the dried and rehydrate kind, and I have memories of them when I was a kid in Germany. good stuff!

[@PennsylvaniacookingBlogspot]

These are the real deal, enjoy!

[@shovelhead8]

Looks a lot better than my supper.. i will have to try them again, it has been a few years. Thank you for the recipe, Helga

[@PennsylvaniacookingBlogspot]

I think you'll be glad you did! Thanks, Sean!

[@SteveC38]

I can't imagine anyone being disappointed with that meal... it looks amazing! Cheers Helga👍

[@PennsylvaniacookingBlogspot]

Thanks, Steve!

[@tannenbaum3444]

Sprinkle the parsley over finished Spaetyzle before serving, also add 1/2 tsp Salt, and add the milk to the eggs and mix before adding to flour...it's simpler. If you let them cool first before frying, the constituency remains better. Try frying thin slices of onions crisp and sprinkle over them. Yes, leftovers are always good w/apple sauce....that's what we also did growing up (Germany).

[@PennsylvaniacookingBlogspot]

Thank you, will do! It's nice hearing how others do it. Seems every region has "their own" way.

[@tannenbaum3444]

@@PennsylvaniacookingBlogspot Glad you liked, if you'd like some help with other German recipes, let me know.

[@leyann8499]

I first discovered Spaetzle, (locally called Kuchen & Klaus- with cream, I think?) at our town's annual Deutsch Fest. The dish is fried with tiny diced potatoes, cream & butter. Fest was cancelled last year, (Covid, of course). I have been in Spaetzle withdrawal since. Thank you for showing how easy it is!

[@PennsylvaniacookingBlogspot]

You're welcome! I hope they have the festival this year! Sounds wonderful!

[@leyann8499]

@@PennsylvaniacookingBlogspot ***See attached photo. I 4got

[@leendas7281]

My grandmother made hers by having the dough on a wooden board & using the back of a spoon to push small pieces of dough into the boiling water. It was 50 years ago but I recall her dough being more firm than yours. I've made them using her technique with a recipe I found online. Either way, I agree they're yummy little pieces of goodness.

[@PennsylvaniacookingBlogspot]

That is our rivels. They are bit heavier than the spaetzle. When I make certain soups I add those. All so yummy!

[@kurtbofinger9530]

A flat knife works, too. My German aunts made the best.

[@HappyTrailsHiking]

Another great share here, Helga! You certainly make it look easier than I thought it was.

[@PennsylvaniacookingBlogspot]

It's not hard at all! Thanks, Kay!

[@johnvincent9685]

Thanks for the memories. My father used to make these . He used to put finely chopped onions in his. I never know how to make them until now . Thank you

[@PennsylvaniacookingBlogspot]

Oh yes, onions in them are delicious! Thank you!

[@bostonterriermomakasandy9722]

Yum yum. I like them with fried cabbage & bacon.

[@PennsylvaniacookingBlogspot]

Oh yeah, that's delicious!

[@BlindViews]

Oh yeah, good stuff. I haven't had that in years. Guess I'll have to whip some up.

[@PennsylvaniacookingBlogspot]

You'll be glad you did! Thank you!

[@strongsadventures]

So many names.Oh I remember my Namie making these for us but a long long time ago. I remember because she used the colander like you do. I have to see if mom still has her recipe. This looks wonderful Helga.

[@PennsylvaniacookingBlogspot]

So glad I can bring back some good memories!

[@CookingwithRick]

Hi Helga, Iove fried noodles and I know I would love your spadzel.

[@PennsylvaniacookingBlogspot]

Thanks Rick! These are a great comfort food!

[@carolyn2bfree235]

Yum my foster mom used to make these. Love your apron as well. 🌸☮️🌹

[@PennsylvaniacookingBlogspot]

Thank you, I love it too!

[@johnkovalicky3389]

Oh, yummy Helga. I am definitely making these. Thanks for sharing.

[@PennsylvaniacookingBlogspot]

Hope you like them!

[@edmund1138]

My German grandmother always added baking powder to the spatzle dough...made them a bit lighter and 'fluffier'

[@PennsylvaniacookingBlogspot]

Yes, we do that with pot pie dough. So many ways to do it and each family seems to have "their" way, LOL!

[@kurtbofinger9530]

My relatives didn't use baking powder, but the late Irma Rombauer did in her famous "Joy of Cooking." She called them "spatzen" (sparrows) instead of "spätzle" (little sparrow in the Swäbish dialect).

[@Mary-fe2fz]

Definitely going to make this for dinner. Yum!

[@PennsylvaniacookingBlogspot]

Hope you like it, thank you!

[@RobinMarconeCassidyRN]

Never had some of these dishes before but they look delicious. Looking forward to seeing more of Helga's recipes. What a great channel💜

[@PennsylvaniacookingBlogspot]

Thank you! Hope you enjoy them!

[@marilynmcclintock2974]

Oh yummy! Grandma Sue in central Indiana and Izzi Too

[@PennsylvaniacookingBlogspot]

Thank you!

[@jacquiblanchard3131]

That looks amazing. My friend's mom used to make nokedli and it was delicious. I am going to have to try this. Thanks Helga!

[@PennsylvaniacookingBlogspot]

Hope you like it, should keep you warm up there in the north!

[@jerryjones7293]

Thank you

[@PennsylvaniacookingBlogspot]

You're welcome

[@CheezeheadChris]

I luv me a good spaetzle! The wife actually bought a "spaetzle cutter" but we have never tried to use it. It looks like it would be great time to try it out. Thanks for sharing this.

[@PennsylvaniacookingBlogspot]

Thanks very much! I may have to break down and buy one, LOL!

[@kurtbofinger9530]

You'll get a great shoulder and upper arm muscle workout. Make the batter a tad thicker and adjust it by briefly dipping the loaded board in the boiling water. Short learning curve. Takes longer to build up the shoulder muscles. 😄

[@ResourcefulMama]

I love making these for my family. Grew up eating them and carry on the tradition still. Have you ever sauteed them in bread crumbs and butter? That's how I grew up eating them but I just do butter, garlic and parsley now.

[@PennsylvaniacookingBlogspot]

yes, I've had them that way but actually like the garlic and butter better. We're lucky we got to grow up with such good stuff!

[@wyattoneable]

As you can imagine this is one of my favorite dishes that Doris makes. She uses a heavy metal press but your way looks much easier. I get to do the squeezing and cleaning up because that stuff is sticky!

[@PennsylvaniacookingBlogspot]

LOL, yes, it is sticky! Dang, I have to do my own cleanup, lol!

[@wyattoneable]

Doris watched and noticed it took so long the dog fell asleep. (ha ha) She wants to send you a German Spaetzel machine. :)

[@PennsylvaniacookingBlogspot]

LOL! Never used one, just a colander! Don't let Ten fool you, he's a vulture in waiting! LOL!

[@wyattoneable]

@@PennsylvaniacookingBlogspot Oh yeah, I've seen him eat!

[@joshdholsinger933]

Lol here I go again asking a Question you probably already have a video for but are you going to show Ox Roast Sandwiches ? The Lion's club in Roaring Spring Pa just had there 3 day sale and it made me Wonder about it thank you

[@PennsylvaniacookingBlogspot]

I've done my pot roast which is basically the foundation for the ox roast sandwiches. But I can actually do a specific vid on that is you like!

[@marybucksbee8722]

When I was a kid we went to a restaurant in pa Dutch country (Amish) everything was served family style and we had tapioca pudding with large pearls as a kid I called them fish eyes do you have a recipe for that (FYI Pennsylvania girl born and breed I’m in the northeast by lake Wallenpaupack

[@PennsylvaniacookingBlogspot]

@Mary Bucksbee Try this one. It is Mike's aunt's and the best I've ever had. kzbin.info/www/bejne/b6ndlodtmdaajZY

[@kenactofkindness4017]

mom and me made wht the noodle pres , lol mom wa s a german or cherman cook chef

[@PennsylvaniacookingBlogspot]

That'd be easier but I never had one, lol.

[@spindlesworkshop9744]

I wish i could cook...i burn water when i try to boil it

[@PennsylvaniacookingBlogspot]

LOL, not everyone can do everything!

[@nonripeloki8959]

What is the American obsession with putting milk in Spätzle. It's pasta not a cake😭, no butter no milk, just eggs flour and a little bit of sparkling water.

[@PennsylvaniacookingBlogspot]

I wouldn't know. My recipe is from my Swiss/German grandmother who immigrated to this country.

[@Thedude2283]

I’m wanting to try this out. Just a quick question, how much salt do you add to the water in the beginning so it doesn’t come out too salty in the end? All your recipes look so good I can’t wait to try some of them!

[@PennsylvaniacookingBlogspot]

Just a pinch. So maybe like a 1/4 tsp? Thank you!