recipe: spaetzle

When Tony was growing up, spaetzle (Eastern European dumplings) was a regular dish in his house, but, believe it or not, this Slovak girl had never had them before I met Tony. And I didn't know what I was missing all those years.

Tony and I made spaetzle one evening when we stayed at the Pennsylvania farmhouse. I even made it on that 1911 stove. The whole thing made me feel like I should be wearing a babushka.

Spaetzle With Sauerkraut

• 1 can sauerkraut
• olive oil
• 5 eggs
• 1/2 cup milk
• 1 tablespoon salt
• 3 cups flour
• salt and pepper to taste

Bring a large pot of water to a boil.

Beat the eggs in a large bowl. Add the milk and salt. Stir in the flour. Let dough sit for 10 minutes.

Meanwhile, heat a generous amount of olive oil in a large frying pan. Drain the sauerkraut and add to frying pan. Cook over medium heat, stirring occasionally, while you prepare the dumplings.

Drop the dough into the boiling water, either with a spoon or with a special spaetzle maker. This is a spaetzle maker: 

You put the dough in that square compartment, place the spaetzle maker over the pot, and slide the compartment back and forth, which presses the dough through the holes:

Boil for about 5 minutes, stirring to ensure dumplings don't stick. Drain spaetzle and add to frying pan. Stir to combine with sauerkraut. Season with salt and pepper.

Serves about 6.