spaetzle

American  

[shpet-sluh, -suhl, -slee] / ˈʃpɛt slə, -səl, -sli /

noun

1. a dish consisting of lumps or threads made from a batter of flour, milk, eggs, and salt, usually poured through a coarse colander into boiling water, and then either drained and mixed in butter, lightly pan-fried, or added to sauces, stews, etc.

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Etymology

Origin of spaetzle

< German (dial.) Spätzle, diminutive of Spatz dumpling, sparrow, Middle High German, derivative of spar sparrow

Example Sentences

See Examples For:

spaetzle

Hans’ stocks German honey and marmalade, with some French preserves ecumenically included, above shelves of mixes for potato dumplings, rösti, spaetzle.

From Seattle Times ● Nov. 22, 2023

J. Hollinger’s juicy brined pork chop could stand on its own, but how much nicer to see it presented atop lemony spaetzle with bright English peas, dark kale and a curtain of morel cream sauce?

From Washington Post ● Jun. 24, 2022

There was wilted cabbage, still fragrant with the smoke of Rolo’s wood grill, and melting duck confit accompanied by mustard spaetzle.

From New York Times ● Apr. 19, 2022

Cook the spaetzle for 2-3 minutes, or until they float to the top.

From Salon ● Sep. 15, 2021

When the spaetzle are done, they will rise to the surface, take them out with a perforated skimmer and lay them on a platter.

From The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; the Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc. by Florence Kreisler Greenbaum