Reprinted with permission, Wisconsin DNR
Recipe by: Vern Hacker, Fish Control Specialist
Wisconsin DNR Bureau of Fish Management
- 3 c
- all purpose flour
- 1 c
- 1 tsp
- 4 to 6 Tbsp
How to Make Galuska (spaetzle)
- 1Fill a large pot about 2/3 full with water. Add approximately 1 teaspoon salt for each quart of water used.
Cover and bring to the water to a boil, then set the heat so the water remains at a gentle boil.
- 2With a fork, beat the eggs with the milk. In a large mixing bowl, combine the flour and salt with the beaten egg mixture.
Stir with a wooden spoon, until the batter is smooth and all the flour is incorporated.
- 3With a tablespoon, spoon the dough into the boiling water, taking an amount about the size of an almond each time.
Continue until all the dough is used.
- 4Cover the pot 3/4 of the way, leaving an opening so that the steam and foam, which develop as the Galuska cook, can escape.
Cook until all the Galuska are on top of the water.
- 5Test one of the larger Galuska by cutting through it to be sure no raw center remains.
Pour into a colander and immediately rinse very quickly and briefly with cold water.
- 6Shake as dry as possible.
Place Galuska in frying pan, add butter.
Gently turn them in the melted butter.
Keep warm until serving time.