I live in the region in Germany where Spätzle originate from and I have to say you did a mighty fine job. We would call this Knöpfle (round shape instead of longer noodle shape), but the batter is the same. In the OG recipe it calls for a special Spätzle flour (more finely ground, here also referred to as “flour dust”), but it also works perfectly fine with AP flour. Well done sir!
@@marspower1288 I just got up, went to the kitchen and checked my package of Spätzlemehl. :D The one I am using has no spelt in it but only wheat “doppelgriffig” (whatever that means), but there are so many regional variations that I am sure there are also recipes that have a mixture of spelt and wheat flour in it. Based on the typical texture and colour I don’t think it could be pure spelt flour, but I could definitely see a flour blend with spelt.
I can't tell you how much I appreciate your knowledge of region-specific dishes like Spätzle, Schnitzel etc. Another great way to eat Spätzle is with a roux-based chive sauce. Little bit of nutmeg as well in that and you're golden
Here’s hoping you have notifications turned on... would that just be equal parts butter to flour with milk (or a different liquid?) and add in chives? Like a chive-y béchamel? Any color on the roux?
@@DScritchy exactly like a chive-y bechamel - just a little bit thinner. Add in chives and maybe some garlic and nutmeg and that's it. If you want to take it a step further, you can cover it with an intense cheese like gruyere and bake it (Edit because I forgot: no colour on the roux)
Kenji I just wanted to take the time to say thank you for all the wonderful stuff you've shown me how to cook, You've inspired so much confidence in myself. And thank you for sharing your knowledge with the world.
Kenji, another great tool for making spaetzle is one of those grill toppers that people use to grill small items. Those are usually a plate with small holes in them. I put that on top of a pot of boiling water, then I put the batter on that, and use a bench scraper to push the batter around until all the batter has dropped through into the water. It works great. I've also seen a coarse grater used, where the batter is put on the back side, and pushed through.
Kenji, I'd be interested to learn more about how you keep your kitchen stocked. Seems like you're always cooking (of course, obviously) and you're always well stocked with whatever special supplies you need. Curious how you plan for all this.
@@shawn5809 the key is to cook nearly all of your meals ( no eating out) and use the same ingredients for multiple different meals like he did here with the cabbage and onion. Many times I only plan a few meals and by the end of the week I look at what I still have and create something out of it. This takes practice and also knowing what works together. Try cooking without using a recipe.
Its so weird to hear spätzle being called dumplings because its basically true but also in Germany they are almost always considered to be a kind of fresh pasta. Its the hot dog / burger continuum all over again!
I'm going to be extra heretical here: As a dough that is ultimately cooked by poaching in water or broth, pasta is dumlings. Noodles are also dumplings. Change my mind
Ive thought of it as a kind of pasta and im an american with a german mother. I always describe it as kind of like mac and cheese. Hearing it called dumplings my reaction was basically just "huh... yea sure". If the cheese was inside the spatzle... dumpling would be without a doubt the term I would use
@The Replacements If you brought your political agenda to this channel. Would you mind to shut the fuck up. If not I’m sorry for insulting you. Also with regional dialects calling one pronunciation the truth is incorrect.
There is a savoury snack in India called boondi. It's a gram flour batter that's fried. The genius is pushing very small amounts through a large spoon with similar holes. So it falls Into the oil as tiny drops, and as it fries it expands. So you have a veeeery crispy exterior and a completely hollow interior. It's usually later seasoned with garlic powder and salt and chilli
I make spaetzle a couple times a year from a German cooking class I took MANY years ago,usually to accompany a rich gravy dish like rouladen,,but that recipe is much stiffer,this is easier to work with and crisping them up makes such great texture, and was so good! I'm thinking next time I'll try some Asian flavored pork cabbage pot sticker filling ingredients to toss with the crispy dumplings as they seemed to have the soft plus crispy dough texture Thank you!
In third grade (yeah, a LONG time ago) we had to do a "how-to" project...I made my favorite dish, yup, Spatzle! Got a passing grade and everyone loved it! Years later, I've made it a few times for the crew at my fire house to contented reviews too! It is still to this day, one of my favorites!
Cheese spaetzle, scraped off a wooden board is the technique producing the spätzle shape of long noodles, what J. Kenji made here, we call "Knöpfle" in >Germany. Knöpfle doe is more fluid, Spätzle are a bit more stiff in the doe to scratch the shapes offs a woodden board, it is delicious. Vegetarian with savoy cabbage roasted with onions and Creme Fraiche and Cheese, nutmeg, Majoran, Pepper grinded. Amazing.
Years ago an intern from Germany lived with me awhile and showed me her version of spatzle sautéd with browned onions and broiled with gruyere on top. It's been on my rotation ever since. I have a spatzle maker that holds the batter and slides over the hot water to make small fat dumplings and I love the texture of those. Will use with cabbage and bacon tonite since I have that, plus some comte I'm saving for french onion soup. Simple and satisfying. Thanks Kenji !!
I love the color you get on the cabbage and onions, terrific flavor there! What a great dinner when I think there is nothing in the house to eat!! Thanks Kenji!
Just hopped on the train and opened youtube. Seeing this it came to my mind that I'm actually carrying a Spätzle-Presse with me for the weekend. I'm a real swabian and I wouldn't wanna live without Spätzle. I salute you Kenji Lopez-Alt!
@@captainunicode It was a coincidence actually, my girlfriend asked to bring the press cause she's on Spätzle cold turkey. Of course I wouldn't travel with a marvelous machine like that on a regular basis. And still, of course, wir spinnen wir Schwaben 😏
If I recall correctly, back in the HRE days, schwabian mercenaries would bring their spätlze Presse with them and would go on strike if the supplies for their dish where not secured.
@@plastefuchs666 Well at the time they used a Spätzlebrett (a wooden board used to scrape the Spätzle into the water), not a press, but I do know of at least one strike/riot because they didn't get enough supplies to make them. The Spätzlepresse was only invented after 1920 or so.
He's fighting the good fight! Although my Oma would be seriously cross with him for leaving half the egg behind in the various bowls and utensils. Schwabians are legendarily stingy. They are our Highland scots.
Im from Stuttgart, so quite familiar with Spätzle.. i have to tell you, since your Spätzle are like little dots, theyre called "Knöpfle" .. a longer Knöpfle, like a thrid Spaghetti in length, would be called Spätzle
In addition to that, he forgot to beat the batter in order to develop the gluten and change the consistency. Thought he will let it sit for a longer period of time, since gluten develops also when the flour gets in touch with water and you add the time-factor to that process. But i am not sure if i someone would taste a significant difference - except this someone is a swabian lol
Not true necessarily. In Styria we'd call those Spätzle. In Vorarlberg those would be call Knöpfle. Just depends on in which Germanic Region you live i guess.
Watching this great cook dance around his beautiful kitchen cooking something great while I chomp on some nice salmon and microwave rice during an arid sunny day is just perfection. awesome stuff!
I'll just drop how we're making Spätzle :) 100grams of Spätzle-Flour (a more finely flour) and 1 egg per person as a rough estimate. Mix it with a fork(!) and a pinch of salt. A tiny bit of water can be added, but the batter is extremely thick. When stirring the batter, it needs to "schmatz" (smack/slurp). It's best made with a Spätzle-press, but you can also put a bit of it on a wooden board and scrape it into the water, it's called "Spätzle schaben", just look it up, it needs some practice but the Spätzle will be really good.
@@Law030811 Actual Italian cooking (you know, from Italy) rarely uses garlic. It's so rare, that this joke doesn't even make sense. Are you sure you're not talking about "Italian-American", which actually does use fucktons of garlic?
Nice, you don't even need a "Späzlehobel" great improvised use of kitchen tool. This type of Spaezle are called "knöple" - Button- Spaezle. You can get the tast up quite well by adding a teespoon of grounded Pepper to the water.
Out of bacon,I tried this cabbage/spaetzle/onion combination topped with Tonkatsu(Japanese panko coated "schnitzel")Then I topped the whole mess with a little accompanying Bulldog Tonkatsu sauce(Japanese markets).At first I thought it sounded like a fever dream but ultimately turned out amazing,thanks chef Lopez-Alt.
Hey Kenji, perfect work! I'm from Bavaria, Germany - and I love Spätzle, and i am the Spätzle master :) I was very surprised how you make Spätzle with the sieve :D I wish I could give (send) you an original spätzle maker from Germany. I am such a big fan of yours and I wish all the best for you and your family! Many love and healthy and many greetings from Bavaria :)
My mother has a really nice metal one from Germany, I loved using it growing up! Mine is plastic and I feel like I'm going to break it every time I use it!
I live in Baden-Württemberg, the home state of Spätzle, and this video is very good and accurate to how we do it here, just one minor nit-pick: The shape you made them in would be called Knöpfle (little buttons), Spätzle are long and more closely resemble noodles, a easy way to make Spätzle is squeezing them through a potato ricer. Other than that you did a fantastic job, I often make dishes simillar to this with my leftover Spätzle or Knöpfle :)
I have the same lighter for my stove! Bought it after the built in pilot lighters in my stove stopped working. I like it, don’t need to worry about lighter fluid, just need to charge every once in a while
This is going to be the video where all of us swabian kenji Fans are going to meet... Milk in Spätzle? Not a technique I've seen before. . Also technically knöpfle. Looks tasty anyway. Greetings from stuttgart
In Hungary we calls this type of dumplings "nokedli", we even have a specific utensil for this. It makes shredding (yea that's what we call it) nokedli so much easier.
This is probably one of my favourite things to eat. Nice method to use a colander, I just scrape off the batter of off a chopping board to create noodle shaped Spätzle:) It’s nice that you cook foods from different countries!
Never seen Spätzle made like this here in Germany but it looks amazing! Traditionally its just Spätzle, different kinds of cheese, a lot of onions, parsley and roasted onions on top.
Traditional recipe for spaetzle would be 1 egg per 100g flour, some water (just enough so you can work the dough) and some salt. Milk is usually not used, only when making backspaetzle, fried spaetzle for soup. But as with all recipes make them to your liking and they look quite good as Kenji has made them.
My Mom was taught a version of this recipe by a Hungarian Chef. No cheese, but add green peppers, yum. Another Hungarian boss I worked with had her husband punch holes in a metal pot with a large nail to make a spaetzle pot.
Made this last night, it was incredible. We didn't have cabbage so we used Kale, random assortment of onion, truly delicious. Making the spaetzle took some getting used to but now that I've done it once, I think I could do it again without much issue. Below is the transcription I took from the video. 1/2 C flour 1 egg 2 T milk Salt Bacon Cabbage (can really use anything) Onion butter Chives Boil water. Mix flour, egg, milk, salt, until thick pancake batter. Render bacon, remove and add butter add onion and cabbage, season with salt and pepper. Let fry on one side to char. Keep mixing till cooked, add to reserved bacon. To cook spaetzle, push/scrape thru holes of colander in to boiling water (important that it's a rolling boil, helps the spaetzle form individual dumplings). Remove with slotted spoon, add some oil so they don’t stick. To finish: Add butter to pan, add spaetzle, let fry. Add oil as necessary to crisp the dough. Move constantly, toss to avoid turning dough to mush. Once dough is tender/crisp, add reserved vege/bacon to pan and toss to heat through. Add shredded alpen cheese, mix. Plate and finish with herbs. * Use any combination of ingredients as a mix in. Doesn't have to be cabbage or greens or onions.
Not german, but living in Elsass, where spaetzle are a staple, your pronunciation is fine. You can also use a cheese grater (not a box grater obviously) and push the batter through the larger holes to get a longer, more typical shape.
You are so close to the the perfect pronoctiation of "Spaetzle" Kenji, the only thing you're missing is that it's pronouced with a "sh", so it`'s "Shpaetzle" :) Other than that I have to say you are the only American that I see as an authority on German food because you have defininetly done your research on this stuff! I love your non-chalant approach to cooking , it's really helped me relax and make the best of what I have in the kitchen instead of feeling like I need to go out and get the perfect Ingredients for every dish. This might sound crazy but I wish restaurants like yours existed here in Germany, I would love to have a place that serves traditonal food with a modern and creative twist like you seem to do.
Finally made these after watching all the Wursthall videos - thanks for the inspiration! Used linguica instead of bacon, though my spatzle seems a little soggy. Will practice, hope Wursthall will still be in Santana Row!
I made spaetzle for supper tonight and am feel pretty pleased with myself. Topped it off wit a Hungarian mushroom paprikesh that turned out quite nicely, considering that I was juggling about 5 recipe variations in my poor noggin :) family loved it, will definitely make again!
They look really good. They might be a little closer to Knöpfle (basically smaller, shorter Spätzle) than actual Spätzle though. I'm shure they tasted great though. If you want to be extra traditional you could try the so called "Spätzle schaben" technique.
The "schaben" technique i mentioned is basically putting the dough on a cutting board and than taking a knife or some sort of spatula/scraper to scrape the dough into the water. This technique gives you better control of the shape and size of your Spätzle.
That's one of the worst combinations you can do. Spätzle work best with a lot of sauce, Schnitzel works best without any sauce. Schnitzel calls for a potato salad or fried potatoes
@@blarfroer8066 wow how can someone be so wrong, the good part about spätzle is their crispiness when fried, same as schnitzel, what kind of heathen would put sauce on spätzle
I haven't tried this but it seems like two great dishes mashed together. Surely spaetzle and cheese is a close cousin of mac and cheese, and cabbage and bacon is a great combination. It doesn't seem like it would be worse than the sum of its parts but no better either. Sweet corn and onion are decent optional additions to cabbage and bacon but a good amount of black pepper is almost mandatory.
I can join the others from swabia (the region of Germany where Spätzle are from) in the comments here saying that this looks really really good. I always made them with sparkling water, to get that light texture, but now I kind of want to try it with milk, to see how it turns out.
I always get a kick out of pancake batter as a reference for thickness. As someone who has made pancakes out of every batter thickness from "raw pancake soup" to "firm tofu dough", you can make some kind of pancake out of just about any thickness lol.
German here. This is really a great dish to make and as Kenji said, it's still good with only some of the ingredients. The traditional technique to shape the Spätzle is to plop the batter on a wooden board, partially dip it into the cooking water and then scrape it off with the back of a knife. This is really difficult and I can't do it. I use a plastic squeeze bottle with instead where I cut off a section of the tip so the hole is bigger. This creates longer Spätzle than Kenji's technique. Final tip, the very original Spätzle calls for spelt flour since this is what grew in the poor soil in the region of Swabia, where Spätzle are originally from. Try it, it's pretty tasty.
So usually you would scrape the dough off a cutting board in order to get bigger pieces. What you made was essentially "Knöpfli" which translates to Buttons. It's essentially the same, it's just the name and shape that's different
Something fun I personally like to believe is that-somewhere in some alternate dimension-"spätzle" must be the German word for "splatter," because it would really help explain why I always end up flinging the batter all over my f***ing kitchen.
I can't overstate how valuable this kind of filming without a break is to someone learning a completely new food and technique!
He is so good though! I try and and follow him beat for beat but i can never prep as fast as kenji i guess thats why hes the chef lol
Thats why he's an awesome chef (not an awesome YTber tho with excellent clip editing skills)
@@hurgcat you get pretty quick when you gotta do tens or hundreds of pounds of ingredients.
Im pretty sure he is a legend in the scene, putting out articles of his recipes and techniques all the time heheheheheheheheheheheheheheh
Adam Ragusea also does this, but in a different style and with breaks but pretty much everything is still shown
I live in the region in Germany where Spätzle originate from and I have to say you did a mighty fine job. We would call this Knöpfle (round shape instead of longer noodle shape), but the batter is the same. In the OG recipe it calls for a special Spätzle flour (more finely ground, here also referred to as “flour dust”), but it also works perfectly fine with AP flour. Well done sir!
Wo kommt Spätzle denn her ?
@@karlowieseler7446 aus dem Schwaben Ländle. :)
isn't spatzle made traditionally with spelt/dinkel wheat?
@@marspower1288 definitely not. It does use more mixing though.
@@marspower1288 I just got up, went to the kitchen and checked my package of Spätzlemehl. :D The one I am using has no spelt in it but only wheat “doppelgriffig” (whatever that means), but there are so many regional variations that I am sure there are also recipes that have a mixture of spelt and wheat flour in it. Based on the typical texture and colour I don’t think it could be pure spelt flour, but I could definitely see a flour blend with spelt.
It's funny how thrown off I get not knowing where stuff is in a perfect stranger's new kitchen
Totally. I was surprised I hadn’t considered the location of the new fridge!
@@JjrShabadoo I felt so disoriented when he just turned left to open the fridge instead of doing the old walk to the side
we need a kitchen tour lol
He is perfect, isn’t he 🤣
ya'll heard of parasocial relationships right
I can't tell you how much I appreciate your knowledge of region-specific dishes like Spätzle, Schnitzel etc.
Another great way to eat Spätzle is with a roux-based chive sauce. Little bit of nutmeg as well in that and you're golden
Here’s hoping you have notifications turned on... would that just be equal parts butter to flour with milk (or a different liquid?) and add in chives? Like a chive-y béchamel? Any color on the roux?
@@DScritchy exactly like a chive-y bechamel - just a little bit thinner. Add in chives and maybe some garlic and nutmeg and that's it. If you want to take it a step further, you can cover it with an intense cheese like gruyere and bake it
(Edit because I forgot: no colour on the roux)
Kenji I just wanted to take the time to say thank you for all the wonderful stuff you've shown me how to cook, You've inspired so much confidence in myself. And thank you for sharing your knowledge with the world.
Kenji, another great tool for making spaetzle is one of those grill toppers that people use to grill small items. Those are usually a plate with small holes in them. I put that on top of a pot of boiling water, then I put the batter on that, and use a bench scraper to push the batter around until all the batter has dropped through into the water. It works great.
I've also seen a coarse grater used, where the batter is put on the back side, and pushed through.
Kenji, I'd be interested to learn more about how you keep your kitchen stocked. Seems like you're always cooking (of course, obviously) and you're always well stocked with whatever special supplies you need. Curious how you plan for all this.
Please!
Honestly, if I had that much food lying around it'd all go bad!
video on proper storage would be baller
@@shawn5809 the key is to cook nearly all of your meals ( no eating out) and use the same ingredients for multiple different meals like he did here with the cabbage and onion. Many times I only plan a few meals and by the end of the week I look at what I still have and create something out of it. This takes practice and also knowing what works together. Try cooking without using a recipe.
an incredible idea, I'd love to see something like this!
The holy trinity of uploads was achieved today. Adam, andrew and kenji uploaded in short successions
Whos andrew?
@@Bdubs-no7pe binging with babish
Hey man, maybe fanboy a little less.
Don't forget Ethan!
@@dnsao why?
Its so weird to hear spätzle being called dumplings because its basically true but also in Germany they are almost always considered to be a kind of fresh pasta. Its the hot dog / burger continuum all over again!
Hot dog and burger, both of which are sandwiches, of course. Right?
A hot dog is a dumpling.
I'm going to be extra heretical here: As a dough that is ultimately cooked by poaching in water or broth, pasta is dumlings. Noodles are also dumplings. Change my mind
Ive thought of it as a kind of pasta and im an american with a german mother. I always describe it as kind of like mac and cheese. Hearing it called dumplings my reaction was basically just "huh... yea sure". If the cheese was inside the spatzle... dumpling would be without a doubt the term I would use
Jamon chillin in the corner of the screen watching and smelling you cook bacon is the content i needed today.
I love seeing Jamón just hanging out nonchalantly, “oh, you’ve got bacon? I didn’t even notice...”
Can we admire for a moment that he has a giant photo of a rustic wooden table spring clamped to regular table for taking the Instagram shots.
I think it's because he's taking pics for his new cookbook!
Not for instagram shots, for his new cookbook
tradecraft
The "yes sir!" at 12:59 seems so out of character for Kenji and I love it.
Yo kenji, I would love a fridge tour one day. Seen secret aardvark and kewpie in there, it would be awesome to know of your favorite daily sauces.
I'm from Austria and we eat a lot of Spätzle here.
I gotta say, this recipe is better than most Spätzle I've had👌
And the doggo just chilling around with hope😄
FYI the 'S' in 'Spätzle' is pronounced as a 'Sh' like in 'flush'. In case someone cares, which you don't have to.
@The Replacements If you brought your political agenda to this channel. Would you mind to shut the fuck up. If not I’m sorry for insulting you. Also with regional dialects calling one pronunciation the truth is incorrect.
@The Replacements dude all your comments are hate and bullshit so maybe just stay away and live your sad miserable life
@The Replacements you're an idiot.
@The Replacements Not Kenji's fault that your mother doesn't love you dude
@@conord5043 you're wrong there. I'm from the region Spätzle are from and it's pronounced shpätzle/shpätzli.
There is a savoury snack in India called boondi. It's a gram flour batter that's fried. The genius is pushing very small amounts through a large spoon with similar holes. So it falls Into the oil as tiny drops, and as it fries it expands. So you have a veeeery crispy exterior and a completely hollow interior.
It's usually later seasoned with garlic powder and salt and chilli
I make spaetzle a couple times a year from a German cooking class I took MANY years ago,usually to accompany a rich gravy dish like rouladen,,but that recipe is much stiffer,this is easier to work with and crisping them up makes such great texture, and was so good!
I'm thinking next time I'll try some Asian flavored pork cabbage pot sticker filling ingredients to toss with the crispy dumplings as they seemed to have the soft plus crispy dough texture
Thank you!
In third grade (yeah, a LONG time ago) we had to do a "how-to" project...I made my favorite dish, yup, Spatzle! Got a passing grade and everyone loved it! Years later, I've made it a few times for the crew at my fire house to contented reviews too! It is still to this day, one of my favorites!
Looks great, and brings back a few memories. Throw in a curry wurst, brotchen, a garden salad...perfect!
Cheese spaetzle, scraped off a wooden board is the technique producing the spätzle shape of long noodles, what J. Kenji made here, we call "Knöpfle" in >Germany. Knöpfle doe is more fluid, Spätzle are a bit more stiff in the doe to scratch the shapes offs a woodden board, it is delicious. Vegetarian with savoy cabbage roasted with onions and Creme Fraiche and Cheese, nutmeg, Majoran, Pepper grinded. Amazing.
Years ago an intern from Germany lived with me awhile and showed me her version of spatzle sautéd with browned onions and broiled with gruyere on top. It's been on my rotation ever since. I have a spatzle maker that holds the batter and slides over the hot water to make small fat dumplings and I love the texture of those. Will use with cabbage and bacon tonite since I have that, plus some comte I'm saving for french onion soup. Simple and satisfying. Thanks Kenji !!
I love the color you get on the cabbage and onions, terrific flavor there! What a great dinner when I think there is nothing in the house to eat!! Thanks Kenji!
Just hopped on the train and opened youtube. Seeing this it came to my mind that I'm actually carrying a Spätzle-Presse with me for the weekend. I'm a real swabian and I wouldn't wanna live without Spätzle. I salute you Kenji Lopez-Alt!
Wait, you are actually bringing your Spätzlepresse with you for two days away from home? Die spinnen, die Schwaben.
@@captainunicode It was a coincidence actually, my girlfriend asked to bring the press cause she's on Spätzle cold turkey. Of course I wouldn't travel with a marvelous machine like that on a regular basis. And still, of course, wir spinnen wir Schwaben 😏
If I recall correctly, back in the HRE days, schwabian mercenaries would bring their spätlze Presse with them and would go on strike if the supplies for their dish where not secured.
@@plastefuchs666 Well at the time they used a Spätzlebrett (a wooden board used to scrape the Spätzle into the water), not a press, but I do know of at least one strike/riot because they didn't get enough supplies to make them.
The Spätzlepresse was only invented after 1920 or so.
He's fighting the good fight! Although my Oma would be seriously cross with him for leaving half the egg behind in the various bowls and utensils. Schwabians are legendarily stingy. They are our Highland scots.
Im from Stuttgart, so quite familiar with Spätzle.. i have to tell you, since your Spätzle are like little dots, theyre called "Knöpfle" .. a longer Knöpfle, like a thrid Spaghetti in length, would be called Spätzle
In addition to that, he forgot to beat the batter in order to develop the gluten and change the consistency. Thought he will let it sit for a longer period of time, since gluten develops also when the flour gets in touch with water and you add the time-factor to that process. But i am not sure if i someone would taste a significant difference - except this someone is a swabian lol
Not true necessarily. In Styria we'd call those Spätzle. In Vorarlberg those would be call Knöpfle. Just depends on in which Germanic Region you live i guess.
Watching this great cook dance around his beautiful kitchen cooking something great while I chomp on some nice salmon and microwave rice during an arid sunny day is just perfection.
awesome stuff!
I'll just drop how we're making Spätzle :)
100grams of Spätzle-Flour (a more finely flour) and 1 egg per person as a rough estimate. Mix it with a fork(!) and a pinch of salt. A tiny bit of water can be added, but the batter is extremely thick. When stirring the batter, it needs to "schmatz" (smack/slurp). It's best made with a Spätzle-press, but you can also put a bit of it on a wooden board and scrape it into the water, it's called "Spätzle schaben", just look it up, it needs some practice but the Spätzle will be really good.
A potato press is great too for making Spätzle, you have way more control over the shape of them. I love the way how you did, I never saw that before
I love this, my grandma would make Käsespätzle for me with a little bacon, breadcrumb and sauerkraut. One of the best things in the world.
Could you do a fridge tour? Seems like a lot of stuff in it and I'm not familiar with everything, especially as a European
although it makes sense, as they're made from batter, thinking of Spätzle as dumplings just feels strange since I grew up considering them noodles.
I learned having been married to someone with eastern European heritage that you can't go wrong with bacon, onion, and cabbage.
Reminds me of a joke I heard about Italian cooking - first, sauté some onion and garlic in a pan. Then, decide what you are going to make for dinner.
@@Law030811 Actual Italian cooking (you know, from Italy) rarely uses garlic. It's so rare, that this joke doesn't even make sense. Are you sure you're not talking about "Italian-American", which actually does use fucktons of garlic?
Amen to that.
I love how all your stuff is organized and stored lol idk why but it’s fascinating to watch you grab stuff and where it comes from
13:00 “yessiR” man never ceases to keep up w the times
That sudden increase in quality of the bacon shot really took me off guard hahaha
Nice, you don't even need a "Späzlehobel" great improvised use of kitchen tool. This type of Spaezle are called "knöple" - Button- Spaezle. You can get the tast up quite well by adding a teespoon of grounded Pepper to the water.
Kenji the flow is unreal, keep it up! You would be a god if you ever played hockey with that hair
Out of bacon,I tried this cabbage/spaetzle/onion combination topped with Tonkatsu(Japanese panko coated "schnitzel")Then I topped the whole mess with a little accompanying Bulldog Tonkatsu sauce(Japanese markets).At first I thought it sounded like a fever dream but ultimately turned out amazing,thanks chef Lopez-Alt.
Sounds like Yakispaetzle.
Haha,I'll call it that from now on.Japan and Germany were allies once anyway.
Hey Kenji, perfect work! I'm from Bavaria, Germany - and I love Spätzle, and i am the Spätzle master :) I was very surprised how you make Spätzle with the sieve :D I wish I could give (send) you an original spätzle maker from Germany. I am such a big fan of yours and I wish all the best for you and your family! Many love and healthy and many greetings from Bavaria :)
My mother has a really nice metal one from Germany, I loved using it growing up! Mine is plastic and I feel like I'm going to break it every time I use it!
I live in Baden-Württemberg, the home state of Spätzle, and this video is very good and accurate to how we do it here, just one minor nit-pick:
The shape you made them in would be called Knöpfle (little buttons), Spätzle are long and more closely resemble noodles, a easy way to make Spätzle is squeezing them through a potato ricer.
Other than that you did a fantastic job, I often make dishes simillar to this with my leftover Spätzle or Knöpfle :)
Smart use of the colander, for some reason I'd never thought of that.
I know what the staff are getting for lunch tomorrow at work.
Wow! My grandma used to make this, but she used to throw some sugar and cinnamon over the spaetzle and serve it as a sweet dish instead!
I have the same lighter for my stove! Bought it after the built in pilot lighters in my stove stopped working. I like it, don’t need to worry about lighter fluid, just need to charge every once in a while
Made this several times since your video on it last year. It's easy and very adaptable! My favorite has been with mushrooms and cheese.
Never thought of using a colander. Great idea.
This is going to be the video where all of us swabian kenji Fans are going to meet...
Milk in Spätzle? Not a technique I've seen before.
. Also technically knöpfle. Looks tasty anyway.
Greetings from stuttgart
N'obad
Ich bin also nicht der einzige :D
Or Spätzli, Chnöpfli, Nokedli, Csipetke or Galuska.
Same, Same but different
In Hungary we calls this type of dumplings "nokedli", we even have a specific utensil for this. It makes shredding (yea that's what we call it) nokedli so much easier.
This is probably one of my favourite things to eat.
Nice method to use a colander, I just scrape off the batter of off a chopping board to create noodle shaped Spätzle:)
It’s nice that you cook foods from different countries!
Spätzlebrett represent!
Never seen Spätzle made like this here in Germany but it looks amazing! Traditionally its just Spätzle, different kinds of cheese, a lot of onions, parsley and roasted onions on top.
In my opinion Käse-Spätzle is the german way of making Mac n Cheese :D
@@Tastalorex Absolutely. And that much better because on top of noodle and cheese is a finger thick layer of gorgeously brown caramelized onion!
I don't know where you got this from but Spätzle are a very common side to saucy meat dishes here in the south.
Traditional recipe for spaetzle would be 1 egg per 100g flour, some water (just enough so you can work the dough) and some salt. Milk is usually not used, only when making backspaetzle, fried spaetzle for soup. But as with all recipes make them to your liking and they look quite good as Kenji has made them.
13:15 This right here is what I was waiting all video for. Those good boys have been waiting patiently for some yums the whole time! 3:59 7:41 8:14 12:29
I love how this channel growth is also depicted by its thumbnail. It used to be "late night xxx" and now it's an actual show
Good old late nights with Kenji!
Happy Eggs! I can't believe how much better these are than the eggs I used to buy.... including expensive organic etc.
I like that Photo of woodplanks simply clamped on the table.
Would love to see that breakfast hash!!
Keep up the great content.
My Mom was taught a version of this recipe by a Hungarian Chef. No cheese, but add green peppers, yum. Another Hungarian boss I worked with had her husband punch holes in a metal pot with a large nail to make a spaetzle pot.
Your fridge is full of mystery and wonderment. I'd love to take a tour.
Made this last night, it was incredible. We didn't have cabbage so we used Kale, random assortment of onion, truly delicious. Making the spaetzle took some getting used to but now that I've done it once, I think I could do it again without much issue. Below is the transcription I took from the video.
1/2 C flour
1 egg
2 T milk
Salt
Bacon
Cabbage (can really use anything)
Onion
butter
Chives
Boil water.
Mix flour, egg, milk, salt, until thick pancake batter.
Render bacon, remove and add butter add onion and cabbage, season with salt and pepper. Let fry on one side to char. Keep mixing till cooked, add to reserved bacon.
To cook spaetzle, push/scrape thru holes of colander in to boiling water (important that it's a rolling boil, helps the spaetzle form individual dumplings). Remove with slotted spoon, add some oil so they don’t stick.
To finish: Add butter to pan, add spaetzle, let fry. Add oil as necessary to crisp the dough. Move constantly, toss to avoid turning dough to mush. Once dough is tender/crisp, add reserved vege/bacon to pan and toss to heat through. Add shredded alpen cheese, mix. Plate and finish with herbs.
* Use any combination of ingredients as a mix in. Doesn't have to be cabbage or greens or onions.
Not german, but living in Elsass, where spaetzle are a staple, your pronunciation is fine. You can also use a cheese grater (not a box grater obviously) and push the batter through the larger holes to get a longer, more typical shape.
My friends mom would make this but pass the mixture through a box grater. Also used to serve it with a shredded beef roast. Yum.
Please do more of these real time POV videos. These are the best kind!
You are so close to the the perfect pronoctiation of "Spaetzle" Kenji, the only thing you're missing is that it's pronouced with a "sh", so it`'s "Shpaetzle" :) Other than that I have to say you are the only American that I see as an authority on German food because you have defininetly done your research on this stuff! I love your non-chalant approach to cooking , it's really helped me relax and make the best of what I have in the kitchen instead of feeling like I need to go out and get the perfect Ingredients for every dish. This might sound crazy but I wish restaurants like yours existed here in Germany, I would love to have a place that serves traditonal food with a modern and creative twist like you seem to do.
Finally made these after watching all the Wursthall videos - thanks for the inspiration! Used linguica instead of bacon, though my spatzle seems a little soggy. Will practice, hope Wursthall will still be in Santana Row!
I made spaetzle for supper tonight and am feel pretty pleased with myself. Topped it off wit a Hungarian mushroom paprikesh that turned out quite nicely, considering that I was juggling about 5 recipe variations in my poor noggin :) family loved it, will definitely make again!
They look really good. They might be a little closer to Knöpfle (basically smaller, shorter Spätzle) than actual Spätzle though. I'm shure they tasted great though. If you want to be extra traditional you could try the so called "Spätzle schaben" technique.
The "schaben" technique i mentioned is basically putting the dough on a cutting board and than taking a knife or some sort of spatula/scraper to scrape the dough into the water. This technique gives you better control of the shape and size of your Spätzle.
There is also an traditional spätzle "press" which is, in my humble opinion, similar to a garlic press. Used by my bavarian grandma. 😅
Your my favorite to watch cooking. 😊
The german voice in my head would crack 1 or 2 eggs in the pan as well :D. Looks deeeelicious!
Big fan Kenji! Do you think maybe you could look at doing some Peruvian recipes? Lomo Saltado or something like that? Would love it. Thanks!
i love how the table is a vinyl print of a rustic table! makes for a perfect photo! i know the secrets now!
HAPPY 900K KENJI WE DID IT :DDD
I love that you said Schnitzel on accident, as Spaeztle with Schnitzel is one of my favourite combinations!
That's one of the worst combinations you can do. Spätzle work best with a lot of sauce, Schnitzel works best without any sauce. Schnitzel calls for a potato salad or fried potatoes
@@blarfroer8066 Swabian detected ;)
@@blarfroer8066 wow how can someone be so wrong, the good part about spätzle is their crispiness when fried, same as schnitzel, what kind of heathen would put sauce on spätzle
@@pineapples8503 , there are lots of traditional sauces for Spätzle . Cheese Spätzle are not crispy at all and are a famous speciality .
I haven't tried this but it seems like two great dishes mashed together. Surely spaetzle and cheese is a close cousin of mac and cheese, and cabbage and bacon is a great combination. It doesn't seem like it would be worse than the sum of its parts but no better either.
Sweet corn and onion are decent optional additions to cabbage and bacon but a good amount of black pepper is almost mandatory.
I can join the others from swabia (the region of Germany where Spätzle are from) in the comments here saying that this looks really really good. I always made them with sparkling water, to get that light texture, but now I kind of want to try it with milk, to see how it turns out.
That pan cam was was great! Thanks Kenji
using a cutting board ontop of another cutting board is some next level stuff :)
Hey Kenji, love the videos. I live and work in Germany and love Spätzle. (Pronounced Sh-peh-tss-luh)
You're a cool guy
me, eating a pb&j at 3am and Kenji eating a fancy homemade meal
"YESSIR" after the first bite
I love Spätzle. Now I have to make some at the weekend. And you have an interesting way to make them.
sliced sausage, onions, and sauerkraut is my favourite way!
kenji the cheese strands photo might be the cover photo for the book, that's a real good shot
I remember when you were a grocery bagger at Lackland Air Force Base Commissary Kenji. Wow!! So long ago!
Loved seeing Jamon just poking around the corner to supervise.
Knife skills extraordinaire!
Saw you had some Secret Aardvark Sauce in the fridge. I just discovered that and love it!!!!!
My German father used to make Knödel. Outrageously delicious plum dumplings. I'd like to see how those are made because I never got a recipe.
I always get a kick out of pancake batter as a reference for thickness. As someone who has made pancakes out of every batter thickness from "raw pancake soup" to "firm tofu dough", you can make some kind of pancake out of just about any thickness lol.
Aardvark sauce is the BEST hot sauce and I’m very happy to see it in your fridge ;)
13:00 Anyone else wait to hear Kenji say “this shit bussin” after saying yessir?
We have the same noodles in Hungary as well, called "Nokedli". It is such a versatile dish, can be dressed so many different ways. :)
Spatzle mac and cheese is my fav version
Tojásos nokedli a legjobb
@@MrJasonryangarcia ecetes fejessalátával
what would recommend dressing Nokedli or Spätzle with?
@@mazzy87236 My mom often makes nokedli with scrambled eggs, sour cream and shredded cheese. It's very simple but I love it, tastes like home to me.
German here. This is really a great dish to make and as Kenji said, it's still good with only some of the ingredients. The traditional technique to shape the Spätzle is to plop the batter on a wooden board, partially dip it into the cooking water and then scrape it off with the back of a knife. This is really difficult and I can't do it. I use a plastic squeeze bottle with instead where I cut off a section of the tip so the hole is bigger. This creates longer Spätzle than Kenji's technique.
Final tip, the very original Spätzle calls for spelt flour since this is what grew in the poor soil in the region of Swabia, where Spätzle are originally from. Try it, it's pretty tasty.
I am into this Kenji. I can taste it now. Thanks. Easy meal to throw together.
So usually you would scrape the dough off a cutting board in order to get bigger pieces. What you made was essentially "Knöpfli" which translates to Buttons. It's essentially the same, it's just the name and shape that's different
Keep loving your video's . love how you keep your feet on the ground. In a manner of speach ;)
so cute when he shares with the dogs
Made my day by cooking my childhood fave! Thank you!
Ha! This is how I cook - so much for mise en place; just root around in the fridge for things as you need them.
Love seeing sweet Jamon!
Something fun I personally like to believe is that-somewhere in some alternate dimension-"spätzle" must be the German word for "splatter," because it would really help explain why I always end up flinging the batter all over my f***ing kitchen.
It means "little sparrows," just in case you didn't already know that.
I made this, and it was awesome! Love these videos