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Dilled Speatzle

December 3, 2009

You will need a potato ricer, or a colander with 1/4″ round holes to make these dumplings.  This recipe comes from Dorie Greenspan, but I had to increase the flour in it by a lot.  You want a very soft dough, not a runny batter, to make these work properly.  It would be a good idea to test a couple to see how they go through the colander, then add more flour if needed.  Makes 4 servings.


3 c all-purpose flour

1 t salt

1/4 ground white pepper

1/8 t ground nutmeg

3 large eggs

3/4 c whole milk

4 t minced dill


Blend flour, salt, pepper and nutmeg in a large bowl.  Whisk in eggs and milk to form a soft batter (adding more flour if needed).  Mix in herbs.

Bring a large pot of water to a boil.  Place 1/3 c of dough in ricer, or in side of colander and press it through holes directly into boiling water.  Stir spaetzle to seperate and boil for about 2 minutes, removing them when they rise to the top of the water.  Serve immediately topped with goulash.

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