Review on Efficient Stainless-Steel Küchenprofi Spaetzle Lid and Scraper - Perfect Dumpling and Noodle Maker by Ebony Smith

A handy device for making spaetzle dumplings that are quite authentic. I love that this gadget is suitable for different pot sizes. The holes are about the right size for a traditional spaetzle, although I wish the size was a little larger - the finished dumplings are a bit thinner and more like noodles than I prefer. Also, the instructions that came with mine were actually for a spaetzle press, not this lid. I'm glad there was a photo of someone else using it, I might not have known exactly what to do. I also have a few tips: It should be used over a pot of hot boiling water, so the surface of the lid gets VERY hot after a few minutes. I was cooking a large batch so I had to pause and remove the lid, quickly rinse it under cold water and continue cooking. It's not a "big deal" but when making spaetzle you have to be pretty strict about not overcooking or undercooking them, so I suggest working in small batches of about half a pound of dough while pushing it through. in increments of approximately 1/2 to 3/4 cup at a time. We prepare the batch and take it out with a slotted spoon, leaving the lid aside to cool (under cold water is best). You should use a recipe that produces a thick but not too stiff batter, somewhere between the consistency of cake batter and cookie batter. There are dozens of recipes to experiment with. I put the finished spaetzl dough in the fridge for about an hour to chill before pressing the lid on, and I think this method helps dissipate the heat a bit on the surface of the lid. The photo shows the finished product according to the recipe from wholemeal flour and eggs. It was delicious!