spatzen

Spatzen is a German term referring to small dumplings or noodles. The name literally translates to "sparrows," likely due to their small size and often irregular shape. These culinary creations are a staple in Bavarian and Swabian cuisine, though variations can be found throughout Germany and neighboring countries. Spatzen are typically made from a simple dough of flour, eggs, and salt, sometimes with a little water or milk to achieve the desired consistency. The dough is then either pressed or scraped through a special perforated sieve (called a Spätzlehobel or Spätzleschaber) directly into boiling salted water. Alternatively, the dough can be cut into small pieces with a wet knife. Once they float to the surface, the spatzen are cooked and then often pan-fried with butter or served as a side dish. Common accompaniments include gravy, roasted meats, or cabbage dishes. Sweet versions, known as Kaiserschmarrn, are also popular and are typically prepared with a thicker batter, shredded, and served with fruit compote. Spatzen are a versatile and comforting part of German culinary tradition.