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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Fill a large pot with water, add oil, and bring to a boil. | 2. 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. | 3. 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). | 4. 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. | 5. In a separate pan melt the butter and add breadcrumbs just long enough to moisten them. Top the spaetzle with the breadcrumbs. | 6. Place in a preheated oven at 200 C for 15 minutes. | 7. This is also delicious reheated the next day with a little bit of butter. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	15	ml		118.9227	0.0	0.0	13.7961
purpose flour	530	g		471.7	0.0	104.94	2.65
salt	20			-	-	-	-
egg	8			572.0	2.88	50.24	38.04
water	235			0.0	0.0	0.0	0.0
sauerkraut	1	can		40.4498	9.1118	1.9373	0.2981
butter	115			9832.5	451.7775	307.2225	828.0
breadcrumb	25			471.7	0.0	104.94	2.65

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.