Spatzli, German-style dumplings
German spatzli dumplings complement broths and soups, they can also be served as a side dish for meat and fish dishes. And deep-fried, with a sweet fruit sauce - like a delicious dessert.
Ingredients
Servings 4- olive oil - 50 ml
- large egg - 3 pcs.
- water - 100 ml
- For sauce:
- garlic - 3 cloves
- wheat flour
- 300 g fresh champignons
- salt
- vegetable oil - 2 tbsp.
- 250 ml cream (from 20% fat)
- salt
Cooking
Step 1
Sift flour with salt. Beat eggs, add 1 tbsp. l. vegetable oil, stir. Gradually pour in 2 tbsp. l. cold water so that the dough turns out without lumps. Knead until the dough starts to bubble.
Step 2
Boil water in a wide saucepan, add the remaining vegetable oil. Rinse a special sieve for dumplings with cold water and place on a saucepan. Pouring the dough in small portions, rub it with a scraper into boiling water.
Step 3
When the dumplings float to the surface, transfer them with a slotted spoon to a dish, shaking off the water, and leave in a warm place.
Step 4
Wash mushrooms, dry. Set aside 2-3 mushrooms, cut the rest into neat cubes. Peel and mince the garlic.
Step 5
Heat olive oil in a saucepan. Saute garlic, 1 min. Add mushrooms, cook 5 minutes. Pour in the cream. Stirring constantly, bring the sauce to a boil. Reduce heat to low and let the sauce simmer for 3-5 minutes.
Step 6
Cut the remaining mushrooms into thin slices. Quickly fry them in vegetable oil until golden brown. Pour sauce into dumplings, garnish with fried champignons.