The Felician Sisters Michigan in Livonia has a very strong Polish heritage within the community. One of the things that they always are discussing are the recipes that their parents and grandparents used to make, among them being spaetzel, or homemade dumplings. The process is rather time consuming so we don't make them often but when we do it is a big hit. Recently we went through the process of making them and recorded it step by step in photos. We thought we would share this labor of love with the rest of the region.
- Making the dough-the consistence has to just right or it won't go through the perforated pan.
- Bring the broth to a strong simmer and push (by hand) the batter through.
- Let them sit in the broth and cook like a noodle for about 10 minutes.
- Strain and cool in an ice bath.
- Saute in butter and serve.
We have included the recipe if anyone once to make their own spaetzel. They are delicious but be prepared to be at it for a bit.
Phillip Emerson | Regional Executive Chef, DDS
Click READ MORE for the Recipe
| Amount | Ingredients | Directions | |
| 15 Each | Eggs | 1. Combine everything except Flour & Chicken Base. | |
| 2 Quarts | 1/2& 1/2 | 2. Mix with Mixer on medium speed. | |
| 1/2 Cup | Chicken Base | 3. Add additional flavoring (Mustard, Horseradish, etc.) | |
| 2 Tablespoons | White Peper | 4. Add Flour a little at a time until pulls away | |
| 7 Tablespoons | Salt | from mixing bowl. | |
| 1/4 Cup | Baking Powder | 5. Bring water to a bowl and add chicken base. | |
| All Purpose Flour | 6. Once boiling again, press batter through form | ||
| to get dumplings. | |||
| 7. Leave each batch in boiling water for about 7-10 minutes. | |||