Poppyseed Spatzle

In honor of my German heritage…

Poppyseed spatzle

Poppyseed Spatzle

2 cups bread flour (I find that the higher protein content helps the dumplings hold together and provides a better bite – AP would work fine though)
1/2 cup milk
4 eggs
2-3 tbsp. poppy seeds
1 tsp. salt
1/2 tsp. fresh cracked pepper

vegetable oil, as needed

Whisk together everything but the oil until it forms a thick but very wet batter. Bring a large pot of water to the boil. Spatzle means “little sparrows” in German which is exactly what these little dumplings look like. So in order to achieve this shape, you could go out and buy yourself a spatzle maker, or you could just improvise. I find that the large side of a box grater works excellent. Just press the batter through in small batches (into the boiling water that is) and when they float to the surface, they’re done. Remove and toss with oil to prevent them from clumping together. Repeat until there is no batter left. Now technically the spatzle could be served as is but it is worth the extra step to take the dumplings and fry them. All you need is a hot pan. I find that the oil already coating the spatzle is quite sufficient so there’s no need to add any extra and create a splattery mess. Cook until they’re golden and slightly crisp around the edges. A little extra salt and pepper doesn’t hurt either. That’s that, you have yourself some delicious spatzle!

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