Gluten Free Egg Dumplings (Spaetzle)
This recipe is a great side dish or main dish. You can serve it with some sautéed Polish Kielbasa and caramelized onions, topped with sauerkraut and a bit of brown mustard for a traditional slavic meal. Or just along side a pork chop with some steamed green beans.
Servings Prep Time
4servings 10 mins
Cook Time
5mins
Servings Prep Time
4servings 10 mins
Cook Time
5mins
Ingredients
  • 3large Eggs
  • 3tbsp Water
  • 1tsp Sea Salt
  • 1 1/4 cup Gluten Free Flour blendsee notes below
  • 1/2tsp Xanthum Gum
  • 1tbsp Butter Substitute
  • 1/2 – 1 tsp Jane’s Mixed up Salt(to taste)
Instructions
  1. In a large pot, bring about 6 cups of water to a boil. In a medium sized bowl, whisk eggs, salt and water together till frothy. I recommend using a bowl that’s easy to hold or has a hook for your thumb.
  2. Next add the flour to the egg mixture and top the flour with the xanthum gum – this is important so that the gum distributes evenly in the flour. Whisk well till the dough resembles something like cookies dough (see video and add’l notes below).
  3. If the dough is too thick the dumplings will be tough. If it’s too thin, it will break apart in the water when they are boiling. This recipe takes some practice but it’s well worth the wait as you develop your technique!
  4. Now salt the boiling water and begin to drop your dumpling dough in the water about 1/3 – 1/2 tbsp at a time. I like to let the spoon drop in occasionally to help the dough fall in the water better – also stir occasionally after dropping in so they don’t stick to the bottom of the pan for too long.
  5. Cook about 5 mins or till dumplings are tender and done in the middle. Drain the dumplings and top with “butter” and more salt/pepper/seasonings – whatever you like.
Recipe Notes

If the dough is too thick the dumplings will be tough.  If it’s too thin, it will break apart in the water when they are boiling.  You may need to play with the ratio of water/eggs to flour till you get it right.  This recipe takes some practice but it’s well worth the wait as you develop your technique!