Pennsylvania Dutch German Spaetzek Dumpling
1 cup all-purpose flour
1/4 cup milk
2 eggs
1/2 tsp ground nutmeg
1 pinch freshly ground white pepper
1/2 tsp salt
1 gallon hot water
2 T butter
2 T chopped fresh parsley
Mix together flour, salt, white pepper, and nutmeg. Beat eggs well, and add
alternately with the milk to the dry ingredients. Mix until smooth. Press dough
through spaetzel maker, or a large-holed sieve or metal grater. Drop a few at a
time into simmering liquid. Cook 5 to 8 minutes. Drain well. Sauté cooked
spaetzel in butter or margarine. Sprinkle chopped fresh parsley on top, and
serve. Makes 4-6 servings.