Oktoberfest German Dumplings (Spaetzle)


6 slices bacon, chopped into 1/2-inch pieces
1 cup all-purpose flour
1 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/4 teaspoon grated nutmeg
1/2 teaspoon cayenne
1/4 teaspoon baking powder
2 eggs, beaten
1/4 cup milk
1/4 cup chopped parsley leaves, for garnish


In a large saute pan, over medium heat, cook bacon until crispy. Reserve bacon in pan with rendered fat.

In a large bowl, mix flour, salt, pepper, nutmeg, cayenne and baking powder to combine. Beat eggs and milk together in a small bowl and stir into dry mixture until smooth and uniform.

Bring 6 cups salted water to a boil in a large pot. Poke holes using a pointed chopstick through the bottom of the aluminum pie pan to create a disposable spaetzle maker. Push the dough through the holes into the boiling water. Stir and cook for 3 minutes, or until dumplings float. Remove dumplings and immediately toss in pan with bacon. Season, to taste, with salt and pepper and garnish with parsley. Serve immediately.

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