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

My grandmother had one of these in the 1950's, her cutlery was made of hard plastic and she stopped using it and started dropping it. Spaetzle off the tip of a spoon. I've been doing them for years too. This stainless steel strainer has the perfect hole size to make bite-sized dumplings that are perfect to serve with a good roast or in soups. I also sauté them in some oil if I have leftovers. The price of a basic sheet of stainless steel may seem high, but if you buy it, it will last you a lifetime. update advice. June 12, 2013 For those who have a problem with the dough sticking to the lid because. You're new to the business and aren't pushing the dough through the holes fast enough. Try spraying a dollop of pam or something similar on the strainer, the batter won't stick as much and it will be a lot easier to remove the cooked batter from the lid. As you use the cap more often, you will gain speed and may not need to spray anymore. Also, try to make sure the water in your saucepan is at least three to four inches below the lid, and there's a lot less chance of the lid getting too hot and "cooking" the dough before you push it through the holes be able.