Spatzli, German-style dumplings

Description

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.

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.