Mehlspootzn

Ingredients for 2 servings:

• 250 g flour
• 1 egg(s)
• 1 tsp salt
• 1 pinch(s) of nutmeg, if desired
• ⅛ liter milk, approx.
• salt water

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 18 minutes

Mehlspatzen, Franconian speciality as a side dish e.g. to lentils, goulash or as a sweet version with pickled fruit

Mix the flour with the egg, salt, and nutmeg. Gradually stir in the milk until a tough, bubbling dough forms. Bring about 1.5 liters of water to a boil and add salt. Scoop out the Spootzn with a tablespoon and add them to the boiling salted water (note: the Spootzn should have an uneven and cracked shape, not a smooth one; this is typical). As soon as the Spootzn rise to the surface, they are done and can be removed. At home, we always had these Mehlspootzn with lentils and Wienerle (sausages). I have since learned, however, that they can also be browned with bacon and onions and served with a salad, or eaten as a dessert with pickled fruit. I made the Mehlspootzn as a side dish to goulash. Highly recommended. I searched for this recipe for a long time and finally found it. An elderly lady from my home region of Franconia told me about it.