Kuchenprofi Spaetzle Lid
Review
Homemade Spaetzle
If you like dumplings of any sort this is for you. Lots of recipes for rolled and dropped out there, but I like this one the best. Simple, quick, and usable in a lot of dishes. Spaetzle is simply batter pressed through some form of colander or press into hot water or broth. It can be fried in butter prior to serving or combined with vegetables for a great side dish. I’ve tried this a number of times but just didn’t have the right sieve for the dough which tended to make a bit of a mess. So, I went looking for something to make things easier for one of my favorites. As luck would have it, I stumbled across a product which not only makes a nice size dumpling, but fits both my 2 Qt. and 5 Qt. Lodge Cast Iron Dutch Ovens perfectly.
ENTER THE LID
Spaetzle is normally made by pushing a batter through something along the line of a colander or a ricer. I’ve found that not only difficult and time consuming and it didn’t provide the size dumplings I was looking for. The Kuchenprofi lid pictured was the answer. The 5/16″ holes in the lid made it a snap to push the batter through and the rings allowed it to fit comfortably on both my 2 Qt. and 5 Qt. Lodge Dutch Ovens. The only trick to using this is to place the batter on the cold surface prior to placing over the boiling fluid. You have to work quick or the batter will cook on the lid. Easy to clean though even if some dries on the lid. But the great part is whipping up a bunch of dumpling in 20 minutes and they’re just as good as the rolled variety requiring a lot of time and effort.
RECIPE
1 cup all-purpose flour
1/4 cup milk
2 eggs
1/2 teaspoon ground nutmeg
1 pinch freshly ground white pepper
1/2 teaspoon salt
Mix all ingredients together to form a sticky batter. Bring 1 gallon water to a boil. Transfer batter to cold spaetzle lid and place over boiling water using the scraper to push the batter through quickly. Boil for several minutes till spaetzle floats to the surface.
