👨‍🍳 作り方

1. 1

   Prepare the Spatzen dough: Whisk together flour, eggs, milk, and salt until a smooth, thick batter forms. It should be pourable but not too runny.

   💡 プロのコツ: The consistency should be similar to thick pancake batter.
2. 2

   Bring a large pot of salted water to a rolling boil.

   💡 プロのコツ: Use a Spätzle maker, a colander with large holes, or a cutting board and knife to cut small pieces of dough directly into the boiling water.
3. 3

   Cook the Spatzen in batches. Drop small portions of the dough into the boiling water. Once they float to the surface (about 2-3 minutes), they are cooked. Remove with a slotted spoon and set aside.

4. 4

   In a large pan, cook the diced bacon until crispy. Remove bacon and set aside, leaving the rendered fat in the pan.

5. 5

   Add the chopped onion to the bacon fat and sauté until softened and translucent. Add the drained sauerkraut and caraway seeds (if using), and cook for about 5-7 minutes until slightly tender.

6. 6

   Add the cooked Spatzen and the crispy bacon back into the pan with the sauerkraut and onions. Add butter and toss everything together gently until well combined and heated through.

   💡 プロのコツ: Be careful not to break the Spatzen.
7. 7

   Serve hot, garnished with fresh chives.