German Spaetzle with Sauerkraut recipe

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Ingredients

1 tablespoon vegetable oil
4 ¼ cups all-purpose flour
1 tablespoon salt
8 large eggs
1 cup water
1 (14.5 ounce) can sauerkraut
½ cup butter
4 tablespoons plain bread crumbs

Nutrition Info

603.7 calories
carbohydrate: 74.2 g
cholesterol: 288.7 mg
fat: 25.4 g
fiber: 4.4 g
protein: 18.9 g
saturatedFat: 12.4 g
servingSize: -
sodium: 1847.8 mg
sugar: 2.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Fill a large pot with water, add oil, and bring to a boil.

  2. Place flour in a large mixing bowl and make a well in the middle. Add salt, eggs, and water and beat the dough until smooth and bubbly. The dough should have a thick consistency. Fill a spaetzle press with the dough and squeeze into the boiling water (You may use a colander to push the dough through or a wooden cutting board and scrape dough little by little with a knife into the water).

  3. When the spaetzle float to the top of the pot, drain them. Place half of the spaetzle in a glass baking dish and add a layer of sauerkraut on top. Add another layer of spaetzle and sauerkraut. Cover the pan to keep the dish warm.

  4. In a separate pan melt the butter and add breadcrumbs just long enough to moisten them. Top the spaetzle with the breadcrumbs. Serve all layers together, or reheat the next day in a little bit of butter.

Recipe Yield

6 servings

Recipe Note

I am from Germany and this was one of our favorite foods to make. Homemade authentic spaetzle with sauerkraut and breadcrumbs sauteed in butter. Delicious.

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