Efficient Stainless-Steel Küchenprofi Spaetzle Lid and Scraper - Perfect Dumpling and Noodle Maker Review

Several people have already written about this and I didn't see those reviews when I made this purchase. The lid fits the pan perfectly, but too snugly. The steam can't escape, and if you don't force the dough through the holes, you'll end up with a thick, undercooked layer of spaetzle. This resulted in an excessive amount of waste. I'm going to bring this back and try one of the "cheese grater" types and hope for the best.

I have had this product for several months and have made many batches of spaetzle with it. Being a metal, it heats up very quickly when placed in a pot of boiling water, so you need to be prepared and act quickly. I suggest a good pair of insulated cooking gloves to ease the hot work. Dough will stick to it, but it's still easy to clean, and since it's metal, it'll last a long time. The large, adapted scraper/spatula is also ideal for quickly pressing through raw dough. I love this quality…

Prepare Hungarian nockedley for chicken paprika. It takes forever because you have to put each little noodle in the boiling water and cut it. I need 20-25 minutes. This took about 5 minutes. Knockedleys were a lot smaller and even bigger because I endured it the old way and ended up adding huge drops - much to my mother's chagrin. I have an 11.5" pot, but it still fits as long as you hold the handle against the pot with an oven mitt. I am buying for my sister.

If you don't have the right pot, it will be more difficult to use. The metal will warp slightly under your pressure and will rise if in the wrong pot. It's more obvious in the wrong pot than in the right pot. The steam from the boiling water means you have to work quickly or you'll lose 1/4 to 1/2 of the batter. What I've found to work for me is to work fast, keep boiling water to a minimum when you're using it, and add a backup after you're done. This essentially keeps your dumplings in shape…

This is a very effective item. You need to mix a relatively wet paste so it flows easily. I recommend putting the dough in the fridge before using it, it should be even juicier. Kneading a thick dough like you would use in a cheese grater type spaetzle maker will not work. The spaetzle themselves cook very quickly, so I recommend bringing the water to a boil and then turning off the heat before using this appliance. When you bring the water to a full boil, you are doing nothing but heating up…

I do not write reviews unless I am very happy or very satisfied with a product. I LOVE this product! I don't have a drop of German blood in me, but I love the spaetzle! I've tried many methods and devices over the years, but the results were either too much effort, or the spaetzle were too small, or both. Worst of all was a trash can that could be moved back and forth; very unforgiving - if the dough is too thin it will go through the holes prematurely (tiny spaetzle) - if it is too thick the…

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…

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…

I like this product very much! Using my grandmother's plate and knife method, I can make a double batch faster than a single batch. I probably use it a little differently than intended. But if you run into trouble, try my method: 1. My method assumes your water is boiling at least 3 to 4 inches below the rim of the pot. It can help (but doesn't have to) to put the tray in the freezer for a few minutes before using it. I also use the black polymer type. a "short-handled hamburger flipper" with a