Cheesy Spaetzle Dumplings

Charmaine Lu -
  • 500g plain flour
  • 1 tsp sea salt
  • 6 beaten eggs
  • 200ml fizzy water
  • 2 tbsp butter
  • 2 sliced onions
  • 1 tsp sugar
  • 175g grated emmental
  • 100g grated gruyere
  • 50g chopped brie
  • ½ tbsp chopped chives
  • Make the dough by mixing the flour and salt in a bowl, then stirring in the eggs and water to make a viscous batter. Beat for 5 mins with a wooden spoon until you get a bubbly dropping consistency, then cover and rest for 10 mins.
  • Preheat the oven to 120C. Heat the butter and cook the onions for 5 mins to soften, then stir in the sugar and allow to caramelise for 5 mins more. Butter 4 x 15cm ramekins and bring a large pan of salted water to the boil.
  • Add the spaetzle dough to a colander or potato rice, and push through with a spatula directly into the boiling water (you’ll need to do this with a quarter of the mixture at a time). Once the mixture has risen to the surface, cook for a further minute, then remove from the water with a slotted spoon and divide between the ramekins. Top with a quarter of each of the cheeses, then add to the oven until melted and bubbly. Serve with the fried onions, some chives and lots of ground black pepper - yum!
25 mins
4 serving