Knüfli (known otherwise as spaetzle) has been a holiday favorite in my family all my life. I do NOT use a special maker for it. I make the batter (eggs, milk, and salt) and then Hubs holds the pot with holes about 3/8’ in diameter over a large pot of boiling water. I push the thick batter through those holes into the water below. About 30 seconds to a minute more, the knüfli are done.
I rinse them in cold water in a colander and store for about 24-hours. Then, I heat them in a skillet with butter and crisco. It gives some of them a nice crisp edge. All absorb the butter. Then, we serve with a topping of buttered bread crumbs. Super yummy.
Sounds yummy! I’ve never used Crisco....is that just shortening?
And here we have something from the “Not In A Million Years” files.....
https://twitter.com/atensnut/status/1740155027287920763
I’ve always eat spaetzle right after making them, with just some butter and the buttered bread crumbs. I’ve never fried them, sounds interesting.
I’ve used a grater and colander to make them, it is certainly doable but it is much much easier with a special maker. And less dangerous when dealing with steam.
What you described using is what I call the spaetzle maker. I just don’t have a “hubs” to help n hold any part. . In past made dumplings or Spaetzle with a slightly different recipe than yours. And with wooden boards n spatula type tool One of my culinary groups was describing various aides to make it easier than the board method . The prices were okay. My cousin and I talk culinary all the time n he sent me pix of his Spaetzle maker. It was similar to one I chose on Amazon.My wrists aren’t as strong as they used to be so I wasn’t doing the long production tiring with board
We don’t serve it as a side dish as much as a part of a recipe our family made called Haluski. Year round -not just holidays. The Spaetzle could be a side dish but most often a main dish served with butter, onions, sweet pepper n cheese, ham ot bacon and was really only good fresh. Leftovers 👎
Found these
Spätzli are long in shape, Knöpfli are round. Spätzli are made by spreading the liquid-y dough onto a chopping board and then cutting off a little piece with a knife for each single Spätzli, which is a very time-consuming method.
s spaetzle similar to gnocchi?
The lumpy, handmade noodles are a staple of German, Austrian, Swiss, Czech, and Hungarian home cooking. Think of them as small, imperfect, not-fussy versions of gnocchi. In German, “spaetzle” (or “spätzle”) means “little sparrows,” but they usually look more like irregular blobs of dough.
I’ve always loved gnocchi but never made it. Just but it from the pasta section of store
https://www.mightymrs.com/hungarian-haluski-with-spaetzle/#recipe
http://www.grouprecipes.com/122997/haluski-with-spaetzle.html
https://countryatheartrecipes.com/2017/10/german-spaetzle-with-cabbage/
The Polish version calls for egg noodles, butter, cabbage, and onion. In Slovakia, hałuski refers to dumplings made from potato dough that is more similar to German spaetzle. For the Jo Cooks version of the recipe, egg noodles are used in the dish that is topped with bacon
Our heritage is Slovak