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Swiss Spätzli (Pan-fried Dumplings)

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Roberta Muir

I love eating spätzli in Switzerland, where they’re also known as chnöpfli. While the Germans and Austrians make these dumplings too, they serve them simply boiled. The butter-loving Swiss go a step further, frying the boiled dumplings in butter which makes them irresistible! If you’re doubling or tripling this recipe, as we often do, rather than frying them it’s easier to use the oven: put them in a baking dish with the butter and bake at 200°C (400°F) for about 20 minutes, stirring once or twice. Step-by-step video and print-friendly version of recipe here.

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Swiss Spätzli (Pan-fried Dumplings)
Swiss Cooking Class
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