This is a very special recipe. It was my family’s favorite food growing up, one that was often requested for birthdays or served on special occasions like Christmas Eve (I mentioned it here). I hadn’t had it in several years (since going gluten-free), so a few weeks ago I tried working on a gluten-free version. It is just as delicious gluten-free and surprisingly simple to make for such a special recipe. Spaetzle is a type of German dumpling, if you’ve never had or heard of it before. This dish is similar to chicken and dumplings, except that these dumplings are a little more firm than your standard American dumplings.
makes about 6 servings
-3 cups flour (I use my GF All-Purpose Flour mix)
-1 tsp salt
-6 Tbsp melted butter
-4 Tbsp water
-8 cups chicken stock/broth
-2 cups cooked, shredded chicken
-1-2 cups frozen peas
-salt, pepper, herbs/Italian seasoning, to taste
1. In large stockpot, bring 8 cups chicken broth to a boil.
2. In medium bowl, mix together flour and salt.
3. In small bowl, beat together melted butter, water, and eggs.
4. Pour liquid mixture into bowl with dry ingredients and mix with wooden spoon until smooth.
5. Turn chicken broth down to a low simmer.
6. Press spaetzle dough through spaetzle maker or potato ricer into broth, cutting off every inch or so.
7. Stir gently so spaetzles do not stick. Spaetzle is done when it floats.
8. Scoop floating spaetzles out into a bowl. Continue process until all spaetzles are cooked.
9. Once all spaetzles are cooked, add back into chicken broth.
10. Add chicken and peas.
11. Add salt, pepper, and Italian seasoning (or herbs/spices of your choice) as desired.
12. Serve when peas are cooked and chicken is heated through.
A few notes:
If the spaetzles absorb too much broth while cooking, feel free to add in more before serving. You can also thicken the broth with cornstarch or add in a can of cream of chicken soup (not gluten-free), if you want thicker broth. The first time I made this gluten-free, I also added 1/8 tsp xanthan gum, but forgot to add it the second time I made it and didn’t notice a difference between the two. If you are making this gluten-free, feel free to add it or not.
The original recipe calls for half of this one [1 1/2 cups flour, 1/2 tsp salt, 3 Tbsp melted butter, 2 Tbsp water, 2 eggs], but I wouldn’t recommend making that little, unless there is only one person eating. If you want to make it for more than 6 people, you might triple this recipe, instead of doubling the one above. Up to you. At family gatherings we’ve been known to quadruple this recipe. 🙂