Thursday
Aug042011
Dumplings around the World
Thursday, August 4, 2011 at 4:00AM
For centuries, dough has been shaped, molded, dropped into boiling water or simmering stock to poach. I grew up eating Southern-style chicken and dumplings. Maybe this explains my adult love for the little, more refined spaetzle.
Sometimes I imagine having a German grandmother on the plains of Texas making spaetzle instead of its bigger dumpling cousin. Spaetzle is a cross between dumplings and pasta. They are boiled and then pan-fried in butter. The boys like to eat them plain, sprinkled with Parmesan cheese.