Spätzli Swiss Style
Classic Swiss Knöpfli: small golden egg drop button dumplings scraped fresh into boiling water, pan-fried in foaming alpine butter until lightly crusted, the quintessential companion to Zürcher Geschnetzeltes.
Ingredients
- • 350g Spätzli flour (griffiges Mehl)
- • 4 large eggs
- • 150ml cold water
- • 1 tsp salt and 1/2 tsp grated nutmeg
- • 45g unsalted Swiss butter
- • Fresh parsley for garnish
Preparation Steps
Combine flour, eggs, water, salt, and nutmeg in a bowl. Beat vigorously with a wooden spoon until the batter is glossy, elastic, and produces air bubbles when lifted. Rest for 10 minutes.
Bring a large pot of salted water to a boil. Scrape portions of batter through a Knöpfli grater or off a wet board into the water. Simmer for 2 minutes after they rise to the top.
Remove with a wire skimmer into cold water briefly, then drain thoroughly in a colander.
Melt the butter in a wide frying pan over medium-high heat until foaming. Add the drained Knöpfli and sauté for 4 to 5 minutes, tossing until lightly golden at the tips. Garnish with parsley and serve.