german spaetzle with sauerkraut

Ingredients

• Servings: 6
• 1 tablespoon vegetable oil
• 4 1/4 cups all-purpose flour
• 1 tablespoon salt
• 8 large eggs
• 1 cup water
• 1 (14.5 ounce) can sauerkraut
• 1/2 cup butter
• 4 tablespoons plain bread crumbs

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• fill a large pot with water, add oil, and bring to a boil.
• place flour in a large mixing bowl and make a well in the middle. add salt, eggs, and water and beat the dough until smooth and bubbly. the dough should have a thick consistency. fill a spaetzle press with the dough and squeeze into the boiling water (you may use a colander to push the dough through or a wooden cutting board and scrape dough little by little with a knife into the water).
• when the spaetzle float to the top of the pot, drain them. place half of the spaetzle in a glass baking dish and add a layer of sauerkraut on top. add another layer of spaetzle and sauerkraut. cover the pan to keep the dish warm.
• in a separate pan melt the butter and add breadcrumbs just long enough to moisten them. top the spaetzle with the breadcrumbs. serve all layers together, or reheat the next day in a little bit of butter.