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Cornmeal Spaetzle

These bite-size dumplings are a time-honored German dish. We've updated the traditional batter with cornmeal, giving the spaetzle a great polenta-like texture.

  • servings: 4

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Ingredients

  • Coarse salt and freshly ground pepper
  • 2 cups all-purpose flour
  • 1/2 cup quick-cooking polenta or finely ground yellow cornmeal
  • 3 large eggs
  • 3/4 cup whole milk
  • 1/4 cup fromage blanc or pureed ricotta cheese
  • 3 tablespoons unsalted butter
  • 2 tablespoons chopped fresh dill

Directions

  1. Step 1

    Bring a large pot of salted water to a boil. Whisk together flour, polenta, and 1/2 teaspoon salt. Whisk together eggs, milk, and fromage blanc with a mixer on medium speed. Reduce speed to low; whisk in flour mixture. Raise speed to medium-high; whisk until thick and gooey, about 2 minutes.

  2. Step 2

    Working in batches and using a rubber spatula, gradually press batter through a large-holed colander into boiling water. Boil until spaetzle float to top, about 1 minute; scoop out using a fine sieve. Rinse under cold water; drain.

  3. Step 3

    Heat butter in a skillet over medium-high heat. Add spaetzle; season with salt and pepper. Brown, tossing often, 5 to 6 minutes. Remove from heat; toss in dill.

Source
Martha Stewart Living, October 2010

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Reviews (3)

  • 4 Feb, 2014

    A potato ricer can double as SpƤtzle Press, preferably one with larger holes and with the holes only on the bottom. You might have to adjust the density of the batter, it should be as firm as possible while still "pushable".

    Regarding the taste: The basic recipe uses only flour, eggs, salt and some water...

    Enjoy!

  • 26 Oct, 2010

    In Germany you can buy spaetzle presses but I am not sure if they are available in North America! They make the job much easier but a bit of a mess is always guaranteed with that gooey dough. Perhaps another reader knows of a retailer who carries the presses.

  • 17 Oct, 2010

    Very messy! I made this last night along with, sausage and browned onions, romaine with red wine vinegar (took out the anchovy and replaced it with salt), and the spiced lemon cake! Everything tasted good except for the cornmeal spaetzle!
    I doubt that anyone would have a colander with big holes in it since its main use is to strain the pasta from the water.
    Is there any other tool I can use that would do the job without creating such a mess? And make it taste better?