Chili Cheese Spätzle (Chinese German Fusion)
ID: c88931cc...
An exciting Chinese-German fusion recipe that combines traditional German egg noodles (Spätzle) with the bold, spicy, and aromatic flavors of Sichuan chili garlic oil, finished off with melted cheese and fresh green onions for a comforting, modern twist on Mac and Cheese.
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🍳 Cooking Flow
Mix eggs, water, spelt flour, and five spice inside a modified squeeze bottle to make the batter. → Squeeze the batter into salted boiling water, cook for 2 minutes, and shock in cold water. → Sauté white onions, garlic, spring onion whites, chili flakes, and Sichuan pepper in oil. → Toss the cooked spätzle into the pan, season with soy sauce, vinegar, sesame oil, and melt in the cheeses and butter off-heat. → Garnish with spring onion greens and serve.
Cooking Steps
Brief Cooking Order
Mix eggs, water, spelt flour, and five spice inside a modified squeeze bottle to make the batter. → Squeeze the batter into salted boiling water, cook for 2 minutes, and shock in cold water. → Sauté white onions, garlic, spring onion whites, chili flakes, and Sichuan pepper in oil. → Toss the cooked spätzle into the pan, season with soy sauce, vinegar, sesame oil, and melt in the cheeses and butter off-heat. → Garnish with spring onion greens and serve.
Introduction
An exciting Chinese-German fusion recipe that combines traditional German egg noodles (Spätzle) with the bold, spicy, and aromatic flavors of Sichuan chili garlic oil, finished off with melted cheese and fresh green onions for a comforting, modern twist on Mac and Cheese.
Step 1
Prepare the custom Spätzle tool by carefully cutting off the tip of a plastic squeeze bottle with a sharp knife to create a nozzle opening of about 3.5mm.
Step 2
Add 2 large eggs, 4 tbsp of cold water, 2 pinches of salt, 5 shakes of five spice powder, and 100g of spelt flour into the squeeze bottle. Secure the cap and shake vigorously to blend the wet ingredients with the first batch of flour.
Step 3
Open the bottle, add the remaining 30g of spelt flour, and stir thoroughly with a sturdy wooden spoon handle or chopstick until a thick, slow-dripping batter is formed. Let the batter rest in the bottle upside down in a glass while heating up the boiling water.
Step 4
Bring a pot of water to a gentle boil, add a pinch of salt, and squeeze the spätzle batter from the bottle directly into the boiling water using consistent and gentle pressure.
Step 5
Cook the spätzle for about 2 minutes once they float to the surface. Scoop them out using a spider strainer and submerge them in a bowl of cold water to stop the cooking process.
Ingredients List
Important Notes
Ensure the squeeze bottle nozzle's diameter is cut precisely to 3.5mm. Too small of an opening makes squeezing extremely difficult, while too large of an opening will yield overly thick noodles.
Resting the dough inside the squeeze bottle allows the gluten to develop, which provides a better al dente texture to the spätzle.
Be careful not to over-squeeze the bottle too fast to prevent the noodles from merging into one giant clump.
The cragginess of homemade spätzle is an intentional feature that makes it superior at holding onto creamy, cheesy sauces compared to smooth pasta.
Using residual heat at the very end is crucial to melt the cheese smoothly without breaking the fat emulsion.
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