Summary
| Prep Time | 5 mins |
| Cook Time | 10 mins |
| Total Time | 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 300 grams flour
- 1 teaspoon Baking powder
- 3 egg (s)
- 100 ml water
- 1 teaspoon salt
Print Recipe
Pin Recipe Instructions
- Process the ingredients into a spaetzle dough. The dough should fall from the spoon, cracking, and bubbling.
- Bring salted water to a boil and drop the dough from a teaspoon into the water. Before doing this, dip the spoon into cold water again and again, then the dough will loosen better from the spoon.
- Bring the water sparrows to a boil, drain and rinse with cold water. The baking powder in the dough makes them fluffy and looks like clouds.
- You can use it as an accompaniment to a sauce dish or, this is my favorite variant, process it into a sauerkraut pan. Mix water sparrows, cooked and seasoned sauerkraut and a sausage of your choice in the pan and fry. If you like, you can add a little bacon.
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