Löffelspätzle (Germany)

There is no typical German food in Germany because each region has its own recipes. Spätzle is a dish from Schwaben, in the south of Germany. Traditionally, Spätzle are made by scraping long, thin strips of dough off a wooden chopping board (Spätzlebrett) into boiling water. This recipe is a variation that is prepared using one or two tea spoons, the so called “Löffelspätzle”, spoon Spätzle. It is said that this has been one of the first ways to make this dish. 

Preparation/Cooking Time: 30 minutes Ingredients for 3-4 servings

• 360 gr/3 cups of flour

• 1/2 tsp salt

• 4 eggs

• 60-120 ml/¼ --½ cup cold water 

1. Lightly beat eggs. Mix salt into eggs.

2. Sift flour into large mixing bowl. Add eggs to flour and beat until smooth.

3. Add cold water until desired consistency is achieved.

4. Fill large pot halfway with water and bring to light boil.

5. Form small dumplings with a teaspoon and drop into boiling water. A second spoon can be used to help push the dumpling into the water. Cook until all dumplings are floating freely (about 1 - 2 minutes).

6.Move cooked dumplings to serving dish with slotted spoon.

7. Repeat until all of the dough is cooked into dumplings.

8. Drain excess water from serving dish before serving. Spätzle can be served with gravy, meats, vegetables, lentils, grated cheese, apple sauce and more.

This recipe is part of the World Fellowship Sunday worship resource for 2017. Click here to see more: www.mwc-cmm.org/worldfellowshipsunday