German dumplings


Recipe by: Sunny Anderson


  • 7 oz (200g) plain flour
  • 1 tsp salt, plus more for seasoning
  • ½ tsp freshly ground black pepper, plus more for seasoning
  • ¼ tsp Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated nutmeg
  • ½ tsp cayenne
  • ¼ tsp baking powder
  • 2 eggs, beaten
  • 1.9 fl oz (55 ml) milk
  • 1¾ oz (50g) Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped parsley leaves, for garnish

Use metric measurements


How to make German dumplings

1) In a large saute pan, over medium heat, cook bacon until crispy. Reserve bacon in pan with rendered fat.

2) In a large bowl, mix flour, salt, pepper, nutmeg, cayenne and baking powder to combine. Beat eggs and milk together in a small bowl and stir into dry mixture until smooth and uniform.

3) Bring 1.5L salted water to a boil in a large pot. Poke holes using a pointed chopstick through the bottom of the aluminum pie pan to create a disposable spaetzle maker. Push the dough through the holes into the boiling water. Stir and cook for 3 minutes, or until dumplings float. Remove dumplings and immediately toss in pan with bacon. Season, to taste, with salt and pepper and garnish with parsley. Serve immediately.