California: Spatzel!?!?!? That sounds like something that causes cancer or reproductive harm. EU: It totally doesn't. California: I'm placing the label just to be safe.
We always argue that what you make are knöpfli not spätzli cause of the shape, its a classic argue point . Knöpfli are shorter and more easy to make so its basicaly a insult.
Awesome! I make Spätzle often (I scrape...) but this flavor combo must be fantastic... I will make it over the weekend! Thanks for reigniting my interest in spätzle!
I strongly object to the notion when you talk "quite controversially" about "Knöpfle". Western Swabians call those Knöpfle while in Easter (Bavarian) Swabians (east of the river Iller) these are simply the Spätzle. The western type is typically specified as g´schabte Spätzle in Bavaria. Irrespective of this controversy or if it exists or not, Spätzle are awesome and good Käßspätzle are among the best things you can choose to eat, live without Spätzle is possible but futile. I am not sure about this version of Spätzle (indeed seems sacriligous) and about your technique, but hands down, I really like your approach of researching the origins of foods. Finally, a questions, what cheese did you use?
It looked like chitlins at first lol. im glad it turned out to be cheesey noodles instead. looks delicious! ...im sure chitlins are probably really tasty too.
As a North American, i read Chili Cheese, which means one of two things here, neither Chinese. Watching clarified, but the dissonance was real at the start.
as someone that sometimes just changes up a italian pasta with indonesian ingredients, io'm probably going to like this thanks, now i have: "you touch my tralala" in my head because i saw Günther :')
Asian-German fusion in general has a lot of potential: * Lots of cabbage and pork in both cuisines * Kimchi is just spicy sauerkraut * Radishes and Daikon are mostly the same thing * Horseradish and Wasabi are mostly the same thing A lot of my home cooking is like this these days. For example, I'll swap the kraut in a kraut and pork/brat roast for kimchi. Right now I'm cooking something similar to that, but with added sweet potatoes (definitely recommended, especially served with some cilantro).
So instead of Sauerkraut we'll just put kimchi onto the Schupfnudeln (german style potato noodles- think long and thin gnocchi) now? Sounds like an idea.
find ich wirklich krass wie das bei anderen videos über lander seltener der fall ist,kommt mir zumindest so vor... wir deutschen sind echt ne dämliche europäische züchtung xDda steckt der krampf und der stolz auf den krampf in den genen,um mal keine beispiele zu nennen :p
I spent YEARS trying to figure out my favourite soup that my maternal grandmother use to make when I was sick. Turns out it was just chicken soup with Spatzle. She was Russian and all I remember is her pulling little bits of dough to put into the soup. I tried so many different chicken soups before I saw someone doing that flicking thing while making Spatzle and I lost my mind. It was so simple but SO delicious because of the type of wheat. Looking forward to trying this!
Spätzle is when you make noodles out of it. What is called "Kapání" in Czech is when you mix an egg and some flour and make drops in your soup. Since your grandma was Russian, that is probably actualy the thing.
There is a saying in swabian "Stark und groß mit Spätzle und Soß" which is translated into "Grow strong and large with spaetzle and sauce" because we swabian love sauce...our dishes have to swim in sauce!
Honestly, this is what I want to see on TH-cam. Just people making videos about topics they genuinely love. Your videos are amazing and I love that you add a little bit of the history of each dish.
The original (and enduring) Chinese-German fusion is in the form of the Tsingtao Beer Brewery, founded in the late 19th century / early 20th century, back in the days when Tsingtao (German: Tsingtau), now Qingdao, was a German colony in China. Yes, Germany had overseas colonies, too (but they were all gone by 1920). Wikipedia has an article on the history of the Tsingtao Beer Brewery - worth reading! Prost! 🇩🇪🇨🇳🍺❤️😸
More fusion is always great! I would also love more stuff like the localized german ramen. Keep the techniques and spirit of the dish but use local and seasonal ingredients.
You're amazed by the chinese chili and cheese combo, while I've been putting two slices of american cheese on my shin ramyun for half of my college career.
The thing is, I'm from Swabia and know no one who has ever done Spätzle with a board and sticked with it. Not even my grandma did it that way 😳 (I'm sure that other ppl from here do it with a board but y'know, it takes ages and a lot of practice if you have never done it) So what I'm trying to say: Go as lazy as you want as long as you enjoy the end product
my grandma used to make them with a board (from oberpfalz though), but its really just a pride and tradition thing, youd never taste a difference from it. resting the dough though makes a world of difference.
I am from Austria and I am a learned chef we call it "schaben" it is easy to do and fast works best on a wooden port even it is not allowed in kitchens because of the hygiene, but works best at home
I mostly make them when camping, using a cutting board and the back of a knife... mostly because you can have fresh noodles and make them with stuff you have with you anyway... I find it is quite quick if you include cleanup time... (but it is not a traditonal dish for me)
Kleiner Geheimtip: Wenn Du die Spätzle dünner haben möchtest mit der „Quetschmethode“, dann halte die Flasche weiter weg vom kochenden Wasser, damit der Teig beim „herunterfallen“ Zeit hat sich selbst etwas in die Länge zu ziehen. So mache ich dicke und dünne Spätzle - mit derselben Spätzlepresse.
Small insider tip: If you want to have the spaetzle thinner with the "squeeze method", then hold the bottle further away from the boiling water so that the dough has time to stretch itself a little when it "falls". This is how I make thick and thin spaetzle - with the same spaetzle press.
Joa, wobei mei Leud hen scho ao immer gsecht: "Wenn ned Spätzlä schaba koasch, no bisch ne no zjong zom heirada." I verweiß da au gern auf mei Kässpätzlevideo uff meim Kanal.
@@mynameisandong yep, that's my concern. But most of the time when we make soba, eggs are not involved so maybe they will act as the great binder we all need.
Definitely mix the buckwheat with a little bread flour or just wheat gluten if you have either sitting around. Don't use water in the dough - use just eggs, that should help keeping it together and keep it on the firmer side, otherwise you end up having buckwheat soup.
As someone from Swabia, I have to say, we don't actually care about how excactly our Spätzle are made (I myself use a Spätzlespresse). Yes, the board is an option, but not necessary by any means, if you have to do large quantities, a press is so much more efficient and less painfull than a board, that no one will ever complain. With a press, you can do fresh Spätzle for 5 people in around 5 minutes.
As someone not from Swabia, I was surprised how fast you can get with the cutting board method and a little practice. If you like to try new stuff and don't have a press or squeeze bottle handy it's really not bad. Though we did work in pairs with a large pot, one guy constantly shaving the spätzle into the pot and the other scooping out the ones that were done.
The results are different depending on the method used. A bit like Italian pasta shapes for different uses. Not as extreme but definitely a difference in experience
@@UmmonTheLight True, however technology keeps evolving, there are even presses with uneven holes these days that mimic the heterogeneous product you get from the board. But one way ore another, Spätzle are amazing.
I was confused by the title because when I hear “chili cheese” I think of chili cheese fries or chili cheese dogs, which are very much not Chinese. This is very different, and I think I will have to try this at some point.
Yeah, me too. I thought he was going to make a chili cheese hot dog or chili cheese fries, except with spätzel. Those old school German/Mexican/American fusion combos might be fun for a future episode.
...which obviously comes from the term "Nocke" (more often as its diminutive "Nockerl) Austrians use instead of "Spätzle". It does fit very well into Hungarian Cuisine I guess. We also serve it with goulash soup or Viennese goulash which is probably not far away from your red wine beef stew. Greetings from Vienna :)
@@Flex2212 These Hungarian noodles might very well have been borrowed from Austrian cuisine, but that beef (or other meat) stew it is served with in Hungary is never as thin and soupy as a Hungarian goulash.
Andong:"dont worry, they will break up naturally" two minutes later: *noodles to long* Andong:"dont worry if they look to thick" two minutes later:*noodled to thick*
It depends on the size of your hand, doesn’t it? I doubt either of you would think one of my handfuls is enough, since I have tiny hands 😁 I regularly use both hands when recipes say “a handful”.
From the US here and I have an old family recipe like this we call haluski. Pretty much the exact same noodles but the family recipe has it fried up with cabbage and onions. This was really fun starting the video thinking "What is spätzle?" progressing to "Oh, I know this!". I'll have to try your version, looks great.
When I find myself getting distracted while cooking onions, I always remember a wise man once (several times actually) said: 'don't forget to stir your onions!'
this is the first time i´ve seen a cooking video and stood up, went to the kitchen and cooked something. thanks for making a recipe with ingredients found in my household
Yep sometime traditional food is so basic that almost everybody has all the ingredients at hand. Which is why it is traditional, aka poor peoples food.
In Switzerland we really like to eat authentic Raclette in the traditional swiss way, but recently I tried to spice up the cheese with szechuan pepper and it was mind blowing to me how good this combination works! It was even better than nutmeg and pepper! By the way Andong, what about doing a video about Swiss cheese specialities like Fondue or Raclette? :D
@@notAshildr nah we swabian people are fine with that. just do it on your own. never try to feed a guy from this area store bought shit. it tastes a whole lot different :D. as long as you do it yourself doughwise nobody cares about the method unless youre on a festival or sth....then people will kill you for sure if you do it this way lol
If you like the Sichuan peppercorn/cheese combo there is a dish from Yunnan province that is just pan fried slices of a local goat cheese called rubing dipped in Sichuan peppercorn mala powder. Outside China you can sub halloumi for rubing- they're similar enough. Just brown some slices of halloumi, toast & grind some whole Sichuan peppercorns with a dash of chili powder and dig in.
I get the joke but if you melt the plastic a little you actually can make the hole smaller. A vagina also shrinks back to a smaller size after a while. Wrong on both counts 😂
My preferred technique is the "Spätzleschob" as my mum calls it, which is basically a potato press. And it works pretty well for both mashed potatoes and Spätzle. So you're investing in good Spätzle and good Mashed potatoes.
As a Swabian with an Asian wife (she loves Käsespätzle and I love spicy noodles, and Spätzle too, of course), I will have to try this as soon as possible. Thanks for this awesome idea.
FYI, Italians still eat both spelt and emmer. They call both "farro", which is slightly annoying. There's probably some town somewhere where they are used for pasta. In Lucca, emmer is used for the local bread.
We've always made spätzle from scratch here for Christmas every year, and I decided to make it for a cooking video for my final project in a German class I took in college. My teacher (who was from Germany) legit asked me if I actually made it from scratch. My gut reaction was "duh, how else do you do it?"... and then I thought about it and realized that you can probably buy it premade at the grocery store in Germany much like many other pastas here in the USA.
@@Quintinohthree I'm sure if I went to a speciality grocery store here I might even be able to find something, but at that point I feel like it's more effort than just making it LOL
You can buy them in the supermarket but it is super normal to make them at home from scratch. My mum would probably never buy pre-made Spätzle, I as a lazy student on the other hand am guitly of buying them :D
Sichuan peppercorn and cheese is a surprisingly good combo! When I have leftover mala xiangguo I will dump the rest of the rice in and add a crap ton of cheese to get mala baked rice and it's amazing 🙂
It doesn't break open? I'd want to put a pastry funnel in it at the very least. Maybe that's the method I'll use! Gonna try this out for Christmas dinner.
As a Chinese, I can definitely see this as a good flavour combo. To be honest I feel that Chinese fusion is only going to get more popular now that there is more exposure of regional Chinese cuisines to the west
I have done this. I am German and I have done SO many things with Spatzle. I make my own. Yours are VERY long for the dumpling style ones. It's actually REALLY good with Kimchi! Even my Oma liked them. Glad you gave all the historical information.
Swabian here: Got the over cringe moment when you did the squeeze. Just use your "Spätzlebrett" or any small board and a sharp knife for god's sake. Anyways, combination sounds so great. I want to do it in the coming week. We also have spinach and Chili Spätzle down here close to the Alps. You would already mix in chilis or spinach into the batter. You could also try something like that next time. That would be a great update to your dish.
This is the first recipe of yours that I've ever tried and it was also my first time making homemade noodles. I was extremely nervous to try but I went for it and they turned out great. Currently enjoying a hearty bowl of german-chinese spätzel! Thanks for the great recipe and keep up the wholesome content.
I made them yesterday. And even though we aren't from swabia my gf looked at me like I've just commited sacrilege (she stuck to the traditional). It was pretty good tho and may just replace the traditional variant for me. I'm loving your asian fusion kitchen recipes. Thank you!
Awesome recipe. I’ve made it twice and plan to do it many more times! So far, the only major change I’ve made is that I add chopped broccoli. It fits really well!
I started testing out all your recipes after your fantastic Doctor Sausage video ( Wife is from Russia so we had a lot of fun watching it together, and I've had great results experimenting with spinach turkey sausage version). I have to say I would of never thought to do this, but it works really well. For my first go at it I only had sharper, saltier cheeses on hand, but I mellowed it out well enough with some cream and a touch of honey. Definitely a new favorite that will be replacing any cravings for store bought mac and cheese. It's got a lot more going on than the sum of its parts.
Looks amazing 🤤🤤🤤 Been meaning to making spatzle for a while now this seems like the perfect excuse for it 🥺🥺🥺 Interestingly enough, I often make Asian/Western fusion pasta and noodles with a similar type of seasoning (garlic, chili, soy sauce, cheese, etc) and it's a big favourite of mine. So I bet the spatzle version is going to taste awesome too😁
Hey Andong! Could you do a video on Gelbwurst (formerly known as "Hirnwurst") some time in the future? I can't find anything good on that subject and know that you always do it well. Greetings from Bavaria :)
I live in Alsace where we have loads of späetzle recipes (one I love is roasting the spätzles in a pan, and serve them with applesauce), but my favorite one is definitely the one you can find on the Karlsruher Christkindelmarkt : roasted with sauerkraut, onions and smoked bacon pieces. That is the thing I miss the most this year... But f### 2020 ! I am going to experiment these tonight. Spätzli rules !
We have a similar thing in ex-Yugoslavia (and I am pretty sure other slavic countries as well). In Serbia I would call it knedle/rezanci, and most typically they are put in soup (where they are also cooked -- great chance to give them extra flavour!), but there are also variants where they are eaten outside of soup. Some typical pairings include exp. 1) potatoes, cream and leak 2) slow-cooked beef, onions and carrots. There are shorter variants (typically called for knedle) and longer variants (more typically called rezanci and somewhat more similar to the stuff in your video). Rezanci means "cut-stuff". In my family we would combine egg+flour+salt+water with also a bit of "griz" -- I think it is semolina in english. The idea behind adding griz is to get the noodles to absorb even more of the broth in which they are cooked. Some knedle are all griz, depends on the recipe. Edit: spelling
Semolina-based noodles are also a thing in Hungarian cuisine, but always in a soup. On the other hand, "knedle" reminds me of the Hungarian name of a Slovak dish, which is bread, but cooked, boiled in hot water instead of baking and eaten with meat and cabbage.
I'm from France but I was living in Vorarlberg (Austria but next to Switzerland) for a while and I fell in love with spätzle so so much ❤️ Thank you for the great video and in return I wanna recommend you a super cool song from my friends in Austria: Benedict Ammann - Love ain't cheap I always listen to this song on Spotify and I think you'll really love it too!
You're honestly up there as one of the very best youtube chefs! Every video contains something new and really well put together research on obscure foods! Great like always :)
I think your fusion projects are some of the absolute best things that happened to the food corner of youtube, I still remember your asparagus ramen, that is such a cool idea and you just did it again.
European: Guys today I'm making Spatzle
EU: *pulls out stack of paper*
EU: We'll see about that.
As long as you aren’t selling them, the only thing that matters is how they taste.
California: Spatzel!?!?!? That sounds like something that causes cancer or reproductive harm.
EU: It totally doesn't.
California: I'm placing the label just to be safe.
We always argue that what you make are knöpfli not spätzli cause of the shape, its a classic argue point . Knöpfli are shorter and more easy to make so its basicaly a insult.
@@hypothalapotamus5293 meanwhile: EU bans high fructose corn syrup and the USA puts it in everything :)
@@dutchdykefinger smug european moment
Made this last night ... followed another recipe for the Spaetzle but the sauce recipe went down a treat. Thanks for the idea 👍
Awesome! I make Spätzle often (I scrape...) but this flavor combo must be fantastic... I will make it over the weekend! Thanks for reigniting my interest in spätzle!
It became a regular for me. It's just brilliant!
You are incredible. Your channel is a fusion of my 2 favorite things: history + food!
Please make a video about Brazilian food :)
No drip, just rip!!! Hilarious! 😂
I strongly object to the notion when you talk "quite controversially" about "Knöpfle". Western Swabians call those Knöpfle while in Easter (Bavarian) Swabians (east of the river Iller) these are simply the Spätzle. The western type is typically specified as g´schabte Spätzle in Bavaria. Irrespective of this controversy or if it exists or not, Spätzle are awesome and good Käßspätzle are among the best things you can choose to eat, live without Spätzle is possible but futile. I am not sure about this version of Spätzle (indeed seems sacriligous) and about your technique, but hands down, I really like your approach of researching the origins of foods. Finally, a questions, what cheese did you use?
That actually sounds very delish! I'll give it a try soon.
It looked like chitlins at first lol. im glad it turned out to be cheesey noodles instead. looks delicious!
...im sure chitlins are probably really tasty too.
Love the video. You've got me addicted to spätzle, now.
3:06
Oh my word! I forgot about Günther!!!!!!!
I do have a soft spot for Die schwarze Barbara from the mighty Heino though 🤣🤣🤣
You need to spend some time in Korea - they put cheese on ice cream - you could go to heaven....
Looks delicious, love it! What kind of cheese did you use for this?
Omg I want to try this so badly
As a North American, i read Chili Cheese, which means one of two things here, neither Chinese. Watching clarified, but the dissonance was real at the start.
Looks very good
Great video. Greets from Swabia.
as someone that sometimes just changes up a italian pasta with indonesian ingredients, io'm probably going to like this
thanks, now i have: "you touch my tralala" in my head because i saw Günther :')
Ghetto Wheat 😂 you killin it man
In the beginning the Eurpean Commission stipulated the heaven and the earth.
hmmm chees späzle with bacon cubs and pumpkin seed oil, styria syle :-)
Would like to see them being made with a board.
Asian-German fusion in general has a lot of potential:
* Lots of cabbage and pork in both cuisines
* Kimchi is just spicy sauerkraut
* Radishes and Daikon are mostly the same thing
* Horseradish and Wasabi are mostly the same thing
A lot of my home cooking is like this these days. For example, I'll swap the kraut in a kraut and pork/brat roast for kimchi. Right now I'm cooking something similar to that, but with added sweet potatoes (definitely recommended, especially served with some cilantro).
Im pretty sure theres a ton of German Chinese food in China itself since theres a lot of German Catholics living in China
maultaschen with kimchi... delicious
that's actually what i thought about and would really consider doing a restaurant with that mix just for the lulz. Love my 酸菜鱼.
Real Wasabi is not, but most wasabi you get at Japanese restaurants is modified horseradish.
So instead of Sauerkraut we'll just put kimchi onto the Schupfnudeln (german style potato noodles- think long and thin gnocchi) now? Sounds like an idea.
My college Käsespätzle were just storebought with a kackton of gouda and chopped onions, 10/10 couldn't move for the rest of the day.
Well then you've done everything right! If you can move afterwards, something went wrong...
"a kackton" German & English fusion at it's best
@@leamay5429 I somehow understood it without knowing German.
@@rangv733 haha I don't even know if it was intended to fuse those words together or if it was a typo... but it just makes sense 😂🤷🏻♀️
Liking for the use of the word "kackton"
Videotitle: *uses a German word*
Germans: *ZUGRIFF!!*
Naja er ist halt auch deutsch
He is german
find ich wirklich krass wie das bei anderen videos über lander seltener der fall ist,kommt mir zumindest so vor...
wir deutschen sind echt ne dämliche europäische züchtung xDda steckt der krampf und der stolz auf den krampf in den genen,um mal keine beispiele zu nennen :p
Ahja
I spent YEARS trying to figure out my favourite soup that my maternal grandmother use to make when I was sick. Turns out it was just chicken soup with Spatzle. She was Russian and all I remember is her pulling little bits of dough to put into the soup.
I tried so many different chicken soups before I saw someone doing that flicking thing while making Spatzle and I lost my mind. It was so simple but SO delicious because of the type of wheat. Looking forward to trying this!
Spätzle is when you make noodles out of it. What is called "Kapání" in Czech is when you mix an egg and some flour and make drops in your soup. Since your grandma was Russian, that is probably actualy the thing.
@@drecellthealive8912 middle european noodle gang
That’s a sweet story!🤧
That actually sounds like Hungarian "nokedli", which they like to add to Goulash soup but can work with other soups as well of course :)
maybe she was a holzrusse? Russians with german origin
There is a saying in swabian "Stark und groß mit Spätzle und Soß" which is translated into "Grow strong and large with spaetzle and sauce" because we swabian love sauce...our dishes have to swim in sauce!
Maultaschen mit Soße auch heftig
"Ghetto wheat"
RIP my sinuses after their hot, caffeine lavage.
today i learned the word "lavage". thanks
@@TheShizzlemop It comes from the French word laver. Which means to wash. I didn't know such a word existed in English vocabulary.
Honestly, this is what I want to see on TH-cam. Just people making videos about topics they genuinely love.
Your videos are amazing and I love that you add a little bit of the history of each dish.
There is something magical about seeing someone who is truly passionate about something talk about it!
We need more Chinese-German fusion!! 🔥
Working on it! :)
I was gonna say, chinese-german fusion restaurant when?
The original (and enduring) Chinese-German fusion is in the form of the Tsingtao Beer Brewery, founded in the late 19th century / early 20th century, back in the days when Tsingtao (German: Tsingtau), now Qingdao, was a German colony in China. Yes, Germany had overseas colonies, too (but they were all gone by 1920). Wikipedia has an article on the history of the Tsingtao Beer Brewery - worth reading! Prost! 🇩🇪🇨🇳🍺❤️😸
More fusion is always great!
I would also love more stuff like the localized german ramen.
Keep the techniques and spirit of the dish but use local and seasonal ingredients.
@@gewreid5946 Tsukemen Paprikash whit spätzle/nokedli.
4:34 "high quality Omas" - that's what I'm here for ... love the little easter eggs xD
"What are Germans most known for? Huh? Huh? Huh? That's right. Engineering"
And their humor too.
Rather going on the cheap while over-engineering cars.
They also do a wonderful job cutting gemstones
@Stupolev Bear "Cocaine is no laughing matter" - Roger
Darüber kann ich nicht lachen.
GERMAN ENGINEERING IS THE BEST IN THE WORLD!
You're amazed by the chinese chili and cheese combo, while I've been putting two slices of american cheese on my shin ramyun for half of my college career.
Lmfao
Shin ramyun is amazing though!
Koreans be putting cheese on everything not complaining though
I gotta try that cheese on shin ramyun someday.
But I own both of those things.
*thousand yard stare*
Next time!
Mein Plus für: High Quality Omas.
Oh jaaa 😂 ich musste zweimal hinhören, aber irgendwie ist es sehr passend 😄
(Im Grunde habe ich nur diesen Kommen gesucht, danke)
@@nasnonase-noma9338 ich dachte erst ich höre nicht richtig und hab extra nochmal zurück gespult! HQ Omis 😅🤘
In Germany even our Omas (grandmas) are engineered to perfection.
The thing is, I'm from Swabia and know no one who has ever done Spätzle with a board and sticked with it. Not even my grandma did it that way 😳 (I'm sure that other ppl from here do it with a board but y'know, it takes ages and a lot of practice if you have never done it) So what I'm trying to say: Go as lazy as you want as long as you enjoy the end product
The sliding grater at 4:22 on the left is what I've used growing up and to this day. Works like a charm!
my grandma used to make them with a board (from oberpfalz though), but its really just a pride and tradition thing, youd never taste a difference from it. resting the dough though makes a world of difference.
Looked like I would have been faster with a board than he was with the bottle.
I am from Austria and I am a learned chef we call it "schaben" it is easy to do and fast works best on a wooden port even it is not allowed in kitchens because of the hygiene, but works best at home
I mostly make them when camping, using a cutting board and the back of a knife... mostly because you can have fresh noodles and make them with stuff you have with you anyway... I find it is quite quick if you include cleanup time... (but it is not a traditonal dish for me)
Spätzle. Shaken, not stirred.
Danke
When I read "Chili Cheese Spätzle" I thought of American German fusion.
Totally...
I also kinda think it would be awesome...
yep, I was thinking TexMex German
Kleiner Geheimtip: Wenn Du die Spätzle dünner haben möchtest mit der „Quetschmethode“, dann halte die Flasche weiter weg vom kochenden Wasser, damit der Teig beim „herunterfallen“ Zeit hat sich selbst etwas in die Länge zu ziehen. So mache ich dicke und dünne Spätzle - mit derselben Spätzlepresse.
Ding Dong - hmm... hört sich nach einem bislang unbekannten Cousin von Andong an 🤪😄
Small insider tip: If you want to have the spaetzle thinner with the "squeeze method", then hold the bottle further away from the boiling water so that the dough has time to stretch itself a little when it "falls". This is how I make thick and thin spaetzle - with the same spaetzle press.
@@omnicon727 danke 🙏
Yes yes I understand. 😓😓😓😓
Joa, wobei mei Leud hen scho ao immer gsecht: "Wenn ned Spätzlä schaba koasch, no bisch ne no zjong zom heirada."
I verweiß da au gern auf mei Kässpätzlevideo uff meim Kanal.
Going to give this a shot tonight. I have some spelt laying around but I'm also curious how it would work with buckwheat.
You want that high gluten stuff for a wet dough like that, but buckwheat tastes awesome so might be worth a try!
@@mynameisandong yep, that's my concern. But most of the time when we make soba, eggs are not involved so maybe they will act as the great binder we all need.
I recommend you mix the batter before placing in a bottle.
Definitely mix the buckwheat with a little bread flour or just wheat gluten if you have either sitting around. Don't use water in the dough - use just eggs, that should help keeping it together and keep it on the firmer side, otherwise you end up having buckwheat soup.
I have some experience with gf flour. It works, but the noodles don't "grow" like they do with regular flour. And Andong forgot to add semolina?
" Chinese mature vinegar, not the childish one"
I want it extremely legal
As someone from Swabia, I have to say, we don't actually care about how excactly our Spätzle are made (I myself use a Spätzlespresse). Yes, the board is an option, but not necessary by any means, if you have to do large quantities, a press is so much more efficient and less painfull than a board, that no one will ever complain. With a press, you can do fresh Spätzle for 5 people in around 5 minutes.
Ah, what I wanted to add, but forgot: I have to try this recipe, it looks amazing.
I guess as long as it taste good no one cares how you made it.
As someone not from Swabia, I was surprised how fast you can get with the cutting board method and a little practice. If you like to try new stuff and don't have a press or squeeze bottle handy it's really not bad. Though we did work in pairs with a large pot, one guy constantly shaving the spätzle into the pot and the other scooping out the ones that were done.
The results are different depending on the method used. A bit like Italian pasta shapes for different uses. Not as extreme but definitely a difference in experience
@@UmmonTheLight True, however technology keeps evolving, there are even presses with uneven holes these days that mimic the heterogeneous product you get from the board. But one way ore another, Spätzle are amazing.
"Ghetto weed?"
"Oh you said 'ghetto wheat'..."
I mean, I'm down for weed-Spätzle if you are (: Let's over-indulge on cheese and get high.
I was confused by the title because when I hear “chili cheese” I think of chili cheese fries or chili cheese dogs, which are very much not Chinese. This is very different, and I think I will have to try this at some point.
Ha, same. I may have to do some experimenting of my own on that...haha.
(And try both!)
Yeah, me too. I thought he was going to make a chili cheese hot dog or chili cheese fries, except with spätzel. Those old school German/Mexican/American fusion combos might be fun for a future episode.
Same here and I am going to have to try this variation and an American inspired chili cheese.
same here!
Chili cheese-spatzle, not chili-cheese spatzle
As Bavarian/Asian in USA this is a great pantry pasta idea for when I’m out of shelf stable noodles
Where is your Asian family side from?
In Hungary, it's called "nokedli". My family has always done the pasta through a flat grater. And we often make it with red wine beef stew.
...which obviously comes from the term "Nocke" (more often as its diminutive "Nockerl) Austrians use instead of "Spätzle". It does fit very well into Hungarian Cuisine I guess. We also serve it with goulash soup or Viennese goulash which is probably not far away from your red wine beef stew.
Greetings from Vienna :)
OMG... I would love that recipe with the one for your Red Wine Beef Stew... 😋😛
@@Flex2212 These Hungarian noodles might very well have been borrowed from Austrian cuisine, but that beef (or other meat) stew it is served with in Hungary is never as thin and soupy as a Hungarian goulash.
@@Flex2212 And we Germans in turn eat a lot of Goulash. Or what we call Goulash anyway ;)
Andong:"dont worry, they will break up naturally" two minutes later: *noodles to long*
Andong:"dont worry if they look to thick" two minutes later:*noodled to thick*
"I also like to make sure that i don´t oversqueeze the bottle" *squeezes to hard
ay, lmao he tried, and its great still, every cook video aandong does is great.
tbh this "easy method" is just way more convoluted and messy than just straight up doing Spätzle the traditional way. Oma Knows Best.
Damn, that consistency 👌
Thickkkkkk
The "Spatzle are so Spatzcial" deserves a T-shirt !
"Add as much [cheese] as you like. A handful is good."
No, just a handful is not good. More cheese!
It depends on the size of your hand, doesn’t it? I doubt either of you would think one of my handfuls is enough, since I have tiny hands 😁
I regularly use both hands when recipes say “a handful”.
what kind of cheese
@@ragnkja I think there is a positive correlation between hand size and desire for cheese though.
@@Quintinohthree
That doesn’t help if you’re cooking for more than just yourself.
@@ragnkja It's not mean to be helpful.
From the US here and I have an old family recipe like this we call haluski. Pretty much the exact same noodles but the family recipe has it fried up with cabbage and onions. This was really fun starting the video thinking "What is spätzle?" progressing to "Oh, I know this!". I'll have to try your version, looks great.
Halušky. Then u must be of Slovak origin :)
When I find myself getting distracted while cooking onions, I always remember a wise man once (several times actually) said: 'don't forget to stir your onions!'
this is the first time i´ve seen a cooking video and stood up, went to the kitchen and cooked something. thanks for making a recipe with ingredients found in my household
Yep sometime traditional food is so basic that almost everybody has all the ingredients at hand. Which is why it is traditional, aka poor peoples food.
How was it?
@@Ehrentraud tasty and pretty cheesy
you have chinese mature vinegar and spelt flour?
@@lecheffantome2868 Vinegar and flower, all the rest is details.
In Switzerland we really like to eat authentic Raclette in the traditional swiss way, but recently I tried to spice up the cheese with szechuan pepper and it was mind blowing to me how good this combination works! It was even better than nutmeg and pepper!
By the way Andong, what about doing a video about Swiss cheese specialities like Fondue or Raclette? :D
for spätzle at home, repurpose a spent ketchup/mustard squeeze bottle you can find them in the supermarket, cheaper than ordering an empty bottle.
And they typically have the added benefit that the lid screws on properly.
Are we sure that that won't get me killed in swabia? Because I think it might.
@@notAshildr nah we swabian people are fine with that. just do it on your own. never try to feed a guy from this area store bought shit. it tastes a whole lot different :D. as long as you do it yourself doughwise nobody cares about the method unless youre on a festival or sth....then people will kill you for sure if you do it this way lol
Wtf is this Name??????
@@notAshildr swabians are known for their thriftyness and not paying extra. You'd get extra swabian points for saving money
You can actually find Spatzle in Italy as well! In the Tirolese provinces specially, which kinda makes a lot of sense
If you like the Sichuan peppercorn/cheese combo there is a dish from Yunnan province that is just pan fried slices of a local goat cheese called rubing dipped in Sichuan peppercorn mala powder. Outside China you can sub halloumi for rubing- they're similar enough. Just brown some slices of halloumi, toast & grind some whole Sichuan peppercorns with a dash of chili powder and dig in.
"You can always make the hole bigger, you can not make it smaller." - laughed at this way harder than I should
Yes, even though it's not true for everything 😉
... - harder. That’s the spirit here.
women take note, we all know it's true.
I get the joke but if you melt the plastic a little you actually can make the hole smaller. A vagina also shrinks back to a smaller size after a while. Wrong on both counts 😂
@@marshmallowmann20 🤢🤢🤢🤢
I have never clicked SO FAST, spätzle is legitimately one of my favourite foods
My preferred technique is the "Spätzleschob" as my mum calls it, which is basically a potato press. And it works pretty well for both mashed potatoes and Spätzle. So you're investing in good Spätzle and good Mashed potatoes.
it's "Spätzleschwob", coming from "Schwabe"/Swabian, adjusted to the regional pronounciation :)
And spaghetti ice cream (vanilla ice cream forced through that press and topped with strawberry sauce and grated white chocolate)
Käsespätzle with chinese chili? Sign me the heck up.
As a Swabian with an Asian wife (she loves Käsespätzle and I love spicy noodles, and Spätzle too, of course), I will have to try this as soon as possible. Thanks for this awesome idea.
FYI, Italians still eat both spelt and emmer. They call both "farro", which is slightly annoying. There's probably some town somewhere where they are used for pasta. In Lucca, emmer is used for the local bread.
i love spatzle. definitely my favorite german food. its the perfect "shit i forgot a side" dish
We've always made spätzle from scratch here for Christmas every year, and I decided to make it for a cooking video for my final project in a German class I took in college. My teacher (who was from Germany) legit asked me if I actually made it from scratch. My gut reaction was "duh, how else do you do it?"... and then I thought about it and realized that you can probably buy it premade at the grocery store in Germany much like many other pastas here in the USA.
You can indeed. Local supermarket has 5-6 different options to pick from.
Even in the Netherlands I've found Lidl occasionally sells it premade.
@@Quintinohthree I'm sure if I went to a speciality grocery store here I might even be able to find something, but at that point I feel like it's more effort than just making it LOL
You can buy them in the supermarket but it is super normal to make them at home from scratch. My mum would probably never buy pre-made Spätzle, I as a lazy student on the other hand am guitly of buying them :D
@@bavaria9475 Haha, understandable. Uni can be like that.
Dude, changing the Kässpätzle receipe is a sacrilege were i come from!!! But i cant be too mad.. im actually curious. Well done andong, keep it up.
What's wrong with you?
"I can't finish this........!"
It's only your third or fourth bowl. Man, you disappoint me so. 😁
Sichuan peppercorn and cheese is a surprisingly good combo! When I have leftover mala xiangguo I will dump the rest of the rice in and add a crap ton of cheese to get mala baked rice and it's amazing 🙂
I make spaetzle with a plastic bag! I just make a little cut and squeeze the dough into hot water. It works very well.
It doesn't break open? I'd want to put a pastry funnel in it at the very least. Maybe that's the method I'll use! Gonna try this out for Christmas dinner.
@@MerryMerino the bag must be not very thin. More like a pastry bag. Try it with the pastry funnel and tell us! I would love to know the result.
ye my mum used to make them with a pastry funnel made from cloth, my grandma with a board. all tastes the same as long as the doughs good^^
As a Chinese, I can definitely see this as a good flavour combo. To be honest I feel that Chinese fusion is only going to get more popular now that there is more exposure of regional Chinese cuisines to the west
When I read chili-cheese spaetzle, my first association was american chili cheese fries. So the Chinese fusion caught me off guard, heh
"It's not a bug, it's a feature"
Truly the Todd Howard of culinary arts
Swabian here
id LOVE to try that one day
Im really interested in that variant.
10:52 that recovery is amazing haha
not gonna lie i was very proud
that happened to me pouring vinagrette in a salad (in a professional kitchen). Had to redo the salad :D
New idea for a christmas gift for single people: DIY Spätzle bottle with a recepie written on the side.
Cheapskate!
I have done this. I am German and I have done SO many things with Spatzle. I make my own. Yours are VERY long for the dumpling style ones. It's actually REALLY good with Kimchi! Even my Oma liked them. Glad you gave all the historical information.
Swabian here:
Got the over cringe moment when you did the squeeze. Just use your "Spätzlebrett" or any small board and a sharp knife for god's sake.
Anyways, combination sounds so great. I want to do it in the coming week. We also have spinach and Chili Spätzle down here close to the Alps. You would already mix in chilis or spinach into the batter. You could also try something like that next time. That would be a great update to your dish.
Few things are better than gratinated spinach spätzle in mushroom sauce.
This is the first recipe of yours that I've ever tried and it was also my first time making homemade noodles. I was extremely nervous to try but I went for it and they turned out great. Currently enjoying a hearty bowl of german-chinese spätzel! Thanks for the great recipe and keep up the wholesome content.
Re: new gratter: try making an Amazon wish list and publish it here 😊
I made them yesterday. And even though we aren't from swabia my gf looked at me like I've just commited sacrilege (she stuck to the traditional). It was pretty good tho and may just replace the traditional variant for me. I'm loving your asian fusion kitchen recipes. Thank you!
3:05 you really made me laugh at the last picture 😂
Sounds and looks amazing! German cusine is kinda underrated IMO, among world cuisine. Keep it up, I love it!
Its like the british cuisine but lesser disgusting.
Awesome recipe. I’ve made it twice and plan to do it many more times! So far, the only major change I’ve made is that I add chopped broccoli. It fits really well!
I started testing out all your recipes after your fantastic Doctor Sausage video ( Wife is from Russia so we had a lot of fun watching it together, and I've had great results experimenting with spinach turkey sausage version). I have to say I would of never thought to do this, but it works really well. For my first go at it I only had sharper, saltier cheeses on hand, but I mellowed it out well enough with some cream and a touch of honey. Definitely a new favorite that will be replacing any cravings for store bought mac and cheese. It's got a lot more going on than the sum of its parts.
lol your spätzle is so long... usually they are shorter :)
i think itd be fun to try spätzle carbonara, really double down on egg while holding to ham and chese
Des isch zwenig Määähl!
Des bassd scho, san ja koi knöpfle 🤣
Looks amazing 🤤🤤🤤 Been meaning to making spatzle for a while now this seems like the perfect excuse for it 🥺🥺🥺 Interestingly enough, I often make Asian/Western fusion pasta and noodles with a similar type of seasoning (garlic, chili, soy sauce, cheese, etc) and it's a big favourite of mine. So I bet the spatzle version is going to taste awesome too😁
Hey Andong!
Could you do a video on Gelbwurst (formerly known as "Hirnwurst") some time in the future?
I can't find anything good on that subject and know that you always do it well.
Greetings from Bavaria :)
Looks delicious! Love this fusion. Greetings from Shenzhen
I live in Alsace where we have loads of späetzle recipes (one I love is roasting the spätzles in a pan, and serve them with applesauce), but my favorite one is definitely the one you can find on the Karlsruher Christkindelmarkt : roasted with sauerkraut, onions and smoked bacon pieces. That is the thing I miss the most this year... But f### 2020 ! I am going to experiment these tonight. Spätzli rules !
Do you mean Schupfnudeln? Because you eat them like that
We have a similar thing in ex-Yugoslavia (and I am pretty sure other slavic countries as well).
In Serbia I would call it knedle/rezanci, and most typically they are put in soup (where they are also cooked -- great chance to give them extra flavour!), but there are also variants where they are eaten outside of soup. Some typical pairings include exp. 1) potatoes, cream and leak 2) slow-cooked beef, onions and carrots.
There are shorter variants (typically called for knedle) and longer variants (more typically called rezanci and somewhat more similar to the stuff in your video). Rezanci means "cut-stuff". In my family we would combine egg+flour+salt+water with also a bit of "griz" -- I think it is semolina in english. The idea behind adding griz is to get the noodles to absorb even more of the broth in which they are cooked. Some knedle are all griz, depends on the recipe.
Edit: spelling
Semolina-based noodles are also a thing in Hungarian cuisine, but always in a soup. On the other hand, "knedle" reminds me of the Hungarian name of a Slovak dish, which is bread, but cooked, boiled in hot water instead of baking and eaten with meat and cabbage.
I'm from France but I was living in Vorarlberg (Austria but next to Switzerland) for a while and I fell in love with spätzle so so much ❤️
Thank you for the great video and in return I wanna recommend you a super cool song from my friends in Austria: Benedict Ammann - Love ain't cheap
I always listen to this song on Spotify and I think you'll really love it too!
cool
refreshed youtube and bam got a notification right on time. This looks amazing, I want it!
My swabian heart is bleeding, but my chefs heart is open for new things, I mean it looks great and I love asian cuisine so maby I give it a try.
You're honestly up there as one of the very best youtube chefs! Every video contains something new and really well put together research on obscure foods! Great like always :)
Das mit den Spätzle üben wir nochmal... 😉😅
I think your fusion projects are some of the absolute best things that happened to the food corner of youtube, I still remember your asparagus ramen, that is such a cool idea and you just did it again.
We need that "I'm a Man of Thiccness" end of the year compilation
"We did a lot of things right here."
So true haha.