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German cheese spaetzle recipe

Delicious Homemade German Cheese Spaetzle

German cheese spaetzle is such a hearty and satisfying meal that can be prepared in under 30 minutes. Serve it with a green salad and you'll have dinner sorted.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 30 minutes
Course Dinner, Side Dish
Cuisine German
Servings 4 people

Equipment

Ingredients
  

For The Spaetzle Batter

  • 300 grams all-purpose flour
  • 3 eggs
  • 1 tsp salt
  • 150 ml water

To Cook The Spaetzle

  • 2 to 3 liter water depending on the size of your pot
  • 1 tbsp salt

To Make Cheese Spaetzle

  • 1 medium brown onion
  • 50 grams butter
  • 3/4 cup grated Colby cheese
  • 3/4 cup grated Tasty cheese
  • 1/2 bunch chives, finely chopped leave some for garnish
  • 1/2 cup roasted crispy onions for garnish
  • salt and pepper to taste

Instructions
 

The Spaetzle Batter/Dough

  • In a large bowl, mix the flour with the salt until well combined.
    Add the eggs, one by one, and stir them in with a wooden spoon.
    300 grams all-purpose flour, 1 tsp salt, 3 eggs
  • Now it is time to gradually add the water, stirring the mixture consisten
    150 ml water
  • We want the batter to be lump-free with a thick but also elastic consistency.
    Tip 1: The amount of water you need to add depends on the flour you are using. Therefore I recommend adding the water slowly as mentioned in step 2.
    Tip 2: to make the batter/dough, you can also use a stand mixer or hand mixer with a dough hook attachment.
  • Once the batter has the right consistency, vigorously work the batter for around 5 more minutes (or longer)with a wooden spoon until you can see bubbles appear.
  • Cover the bowl and let the batter rest for around 15 to 30 minutes.
  • While the batter is resting, bring salted water in a large pot to a boil.
    2 to 3 liter water, 1 tbsp salt
  • Place the spaetzle maker on top of the pot and fill the batter/dough into the hopper with a large spoon.
  • Move the hopper back and forth - that way the dough will be pressed through the wholes and forms small dumplings - our spaetzle.
  • Let the spaetzle simmer in the boiling water for 2 minutes and take them out with a slotted spoon.
  • At this point, you can either put the spaetzle straight into the skillet or rinse them in cold water, drain off the water, and store them in the fridge.
  • Repeat the process with the remaining batter/dough.

Get Everything Ready To Make The Cheese Spaetzle

  • While the dough/batter rests, slice the onion and fry the butter in the skillet.
    1 medium brown onion, 50 grams butter
  • Add the sliced onion to the butter. Add a pinch of salt and saute the onions until soft and golden brown.
    Turn off the heat and wait until the spaetzle are ready.
  • Grate the cheese and chop the chives. Set aside for later.
    3/4 cup grated Colby cheese, 3/4 cup grated Tasty cheese, 1/2 bunch chives, finely chopped

How To Make The Cheese Spaetzle

  • As mentioned before, we use a slotted spoon to take out the cooked spaetzle.
    Add them straight to the skillet and fry them with the onions for a couple of minutes.
  • Add the grated cheese (as much or as little as you like), the chives, and season with salt and pepper.
    salt and pepper to taste
  • Stir everything until the cheese is melted and fry for a few minutes.
  • Serve while it is still hot. Garnish with more chives and sprinkle with the roasted onions.
    1/2 cup roasted crispy onions
  • I like to serve the cheese spaetzle with a green salad on the side. Guten Appetit!

Video

Keyword budget friendly, vegetarian dish
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