California: Spatzel!?!?!? That sounds like something that causes cancer or reproductive harm. EU: It totally doesn't. California: I'm placing the label just to be safe.
We always argue that what you make are knöpfli not spätzli cause of the shape, its a classic argue point . Knöpfli are shorter and more easy to make so its basicaly a insult.
Asian-German fusion in general has a lot of potential: * Lots of cabbage and pork in both cuisines * Kimchi is just spicy sauerkraut * Radishes and Daikon are mostly the same thing * Horseradish and Wasabi are mostly the same thing A lot of my home cooking is like this these days. For example, I'll swap the kraut in a kraut and pork/brat roast for kimchi. Right now I'm cooking something similar to that, but with added sweet potatoes (definitely recommended, especially served with some cilantro).
So instead of Sauerkraut we'll just put kimchi onto the Schupfnudeln (german style potato noodles- think long and thin gnocchi) now? Sounds like an idea.
The original (and enduring) Chinese-German fusion is in the form of the Tsingtao Beer Brewery, founded in the late 19th century / early 20th century, back in the days when Tsingtao (German: Tsingtau), now Qingdao, was a German colony in China. Yes, Germany had overseas colonies, too (but they were all gone by 1920). Wikipedia has an article on the history of the Tsingtao Beer Brewery - worth reading! Prost! 🇩🇪🇨🇳🍺❤️😸
More fusion is always great! I would also love more stuff like the localized german ramen. Keep the techniques and spirit of the dish but use local and seasonal ingredients.
Honestly, this is what I want to see on RU-vid. Just people making videos about topics they genuinely love. Your videos are amazing and I love that you add a little bit of the history of each dish.
There is a saying in swabian "Stark und groß mit Spätzle und Soß" which is translated into "Grow strong and large with spaetzle and sauce" because we swabian love sauce...our dishes have to swim in sauce!
I spent YEARS trying to figure out my favourite soup that my maternal grandmother use to make when I was sick. Turns out it was just chicken soup with Spatzle. She was Russian and all I remember is her pulling little bits of dough to put into the soup. I tried so many different chicken soups before I saw someone doing that flicking thing while making Spatzle and I lost my mind. It was so simple but SO delicious because of the type of wheat. Looking forward to trying this!
Spätzle is when you make noodles out of it. What is called "Kapání" in Czech is when you mix an egg and some flour and make drops in your soup. Since your grandma was Russian, that is probably actualy the thing.
You're amazed by the chinese chili and cheese combo, while I've been putting two slices of american cheese on my shin ramyun for half of my college career.
Kleiner Geheimtip: Wenn Du die Spätzle dünner haben möchtest mit der „Quetschmethode“, dann halte die Flasche weiter weg vom kochenden Wasser, damit der Teig beim „herunterfallen“ Zeit hat sich selbst etwas in die Länge zu ziehen. So mache ich dicke und dünne Spätzle - mit derselben Spätzlepresse.
Small insider tip: If you want to have the spaetzle thinner with the "squeeze method", then hold the bottle further away from the boiling water so that the dough has time to stretch itself a little when it "falls". This is how I make thick and thin spaetzle - with the same spaetzle press.
Joa, wobei mei Leud hen scho ao immer gsecht: "Wenn ned Spätzlä schaba koasch, no bisch ne no zjong zom heirada." I verweiß da au gern auf mei Kässpätzlevideo uff meim Kanal.
find ich wirklich krass wie das bei anderen videos über lander seltener der fall ist,kommt mir zumindest so vor... wir deutschen sind echt ne dämliche europäische züchtung xDda steckt der krampf und der stolz auf den krampf in den genen,um mal keine beispiele zu nennen :p
As someone from Swabia, I have to say, we don't actually care about how excactly our Spätzle are made (I myself use a Spätzlespresse). Yes, the board is an option, but not necessary by any means, if you have to do large quantities, a press is so much more efficient and less painfull than a board, that no one will ever complain. With a press, you can do fresh Spätzle for 5 people in around 5 minutes.
As someone not from Swabia, I was surprised how fast you can get with the cutting board method and a little practice. If you like to try new stuff and don't have a press or squeeze bottle handy it's really not bad. Though we did work in pairs with a large pot, one guy constantly shaving the spätzle into the pot and the other scooping out the ones that were done.
The results are different depending on the method used. A bit like Italian pasta shapes for different uses. Not as extreme but definitely a difference in experience
@@UmmonTheLight True, however technology keeps evolving, there are even presses with uneven holes these days that mimic the heterogeneous product you get from the board. But one way ore another, Spätzle are amazing.
...which obviously comes from the term "Nocke" (more often as its diminutive "Nockerl) Austrians use instead of "Spätzle". It does fit very well into Hungarian Cuisine I guess. We also serve it with goulash soup or Viennese goulash which is probably not far away from your red wine beef stew. Greetings from Vienna :)
@@Flex2212 These Hungarian noodles might very well have been borrowed from Austrian cuisine, but that beef (or other meat) stew it is served with in Hungary is never as thin and soupy as a Hungarian goulash.
From the US here and I have an old family recipe like this we call haluski. Pretty much the exact same noodles but the family recipe has it fried up with cabbage and onions. This was really fun starting the video thinking "What is spätzle?" progressing to "Oh, I know this!". I'll have to try your version, looks great.
As a Swabian with an Asian wife (she loves Käsespätzle and I love spicy noodles, and Spätzle too, of course), I will have to try this as soon as possible. Thanks for this awesome idea.
The thing is, I'm from Swabia and know no one who has ever done Spätzle with a board and sticked with it. Not even my grandma did it that way 😳 (I'm sure that other ppl from here do it with a board but y'know, it takes ages and a lot of practice if you have never done it) So what I'm trying to say: Go as lazy as you want as long as you enjoy the end product
my grandma used to make them with a board (from oberpfalz though), but its really just a pride and tradition thing, youd never taste a difference from it. resting the dough though makes a world of difference.
I am from Austria and I am a learned chef we call it "schaben" it is easy to do and fast works best on a wooden port even it is not allowed in kitchens because of the hygiene, but works best at home
I mostly make them when camping, using a cutting board and the back of a knife... mostly because you can have fresh noodles and make them with stuff you have with you anyway... I find it is quite quick if you include cleanup time... (but it is not a traditonal dish for me)
this is the first time i´ve seen a cooking video and stood up, went to the kitchen and cooked something. thanks for making a recipe with ingredients found in my household
Yep sometime traditional food is so basic that almost everybody has all the ingredients at hand. Which is why it is traditional, aka poor peoples food.
I have done this. I am German and I have done SO many things with Spatzle. I make my own. Yours are VERY long for the dumpling style ones. It's actually REALLY good with Kimchi! Even my Oma liked them. Glad you gave all the historical information.
When I find myself getting distracted while cooking onions, I always remember a wise man once (several times actually) said: 'don't forget to stir your onions!'
If you like the Sichuan peppercorn/cheese combo there is a dish from Yunnan province that is just pan fried slices of a local goat cheese called rubing dipped in Sichuan peppercorn mala powder. Outside China you can sub halloumi for rubing- they're similar enough. Just brown some slices of halloumi, toast & grind some whole Sichuan peppercorns with a dash of chili powder and dig in.
I was confused by the title because when I hear “chili cheese” I think of chili cheese fries or chili cheese dogs, which are very much not Chinese. This is very different, and I think I will have to try this at some point.
Yeah, me too. I thought he was going to make a chili cheese hot dog or chili cheese fries, except with spätzel. Those old school German/Mexican/American fusion combos might be fun for a future episode.
@@mynameisandong yep, that's my concern. But most of the time when we make soba, eggs are not involved so maybe they will act as the great binder we all need.
Definitely mix the buckwheat with a little bread flour or just wheat gluten if you have either sitting around. Don't use water in the dough - use just eggs, that should help keeping it together and keep it on the firmer side, otherwise you end up having buckwheat soup.
Andong:"dont worry, they will break up naturally" two minutes later: *noodles to long* Andong:"dont worry if they look to thick" two minutes later:*noodled to thick*
@@notAshildr nah we swabian people are fine with that. just do it on your own. never try to feed a guy from this area store bought shit. it tastes a whole lot different :D. as long as you do it yourself doughwise nobody cares about the method unless youre on a festival or sth....then people will kill you for sure if you do it this way lol
We've always made spätzle from scratch here for Christmas every year, and I decided to make it for a cooking video for my final project in a German class I took in college. My teacher (who was from Germany) legit asked me if I actually made it from scratch. My gut reaction was "duh, how else do you do it?"... and then I thought about it and realized that you can probably buy it premade at the grocery store in Germany much like many other pastas here in the USA.
@@Quintinohthree I'm sure if I went to a speciality grocery store here I might even be able to find something, but at that point I feel like it's more effort than just making it LOL
You can buy them in the supermarket but it is super normal to make them at home from scratch. My mum would probably never buy pre-made Spätzle, I as a lazy student on the other hand am guitly of buying them :D
Sichuan peppercorn and cheese is a surprisingly good combo! When I have leftover mala xiangguo I will dump the rest of the rice in and add a crap ton of cheese to get mala baked rice and it's amazing 🙂
I get the joke but if you melt the plastic a little you actually can make the hole smaller. A vagina also shrinks back to a smaller size after a while. Wrong on both counts 😂
It depends on the size of your hand, doesn’t it? I doubt either of you would think one of my handfuls is enough, since I have tiny hands 😁 I regularly use both hands when recipes say “a handful”.
You're honestly up there as one of the very best youtube chefs! Every video contains something new and really well put together research on obscure foods! Great like always :)
FYI, Italians still eat both spelt and emmer. They call both "farro", which is slightly annoying. There's probably some town somewhere where they are used for pasta. In Lucca, emmer is used for the local bread.
I started testing out all your recipes after your fantastic Doctor Sausage video ( Wife is from Russia so we had a lot of fun watching it together, and I've had great results experimenting with spinach turkey sausage version). I have to say I would of never thought to do this, but it works really well. For my first go at it I only had sharper, saltier cheeses on hand, but I mellowed it out well enough with some cream and a touch of honey. Definitely a new favorite that will be replacing any cravings for store bought mac and cheese. It's got a lot more going on than the sum of its parts.
It doesn't break open? I'd want to put a pastry funnel in it at the very least. Maybe that's the method I'll use! Gonna try this out for Christmas dinner.
As a Chinese, I can definitely see this as a good flavour combo. To be honest I feel that Chinese fusion is only going to get more popular now that there is more exposure of regional Chinese cuisines to the west
I watched this video yesterday and it inspired me to make the noodles myself. You were right about everything, not only was it simple, quick and fresh, it was flavorful and it’s my new favorite noodle shape and texture. Thank you for sharing your culture!
This is the first recipe of yours that I've ever tried and it was also my first time making homemade noodles. I was extremely nervous to try but I went for it and they turned out great. Currently enjoying a hearty bowl of german-chinese spätzel! Thanks for the great recipe and keep up the wholesome content.
Depends on where you are in Austria, the most traditional ones are the Käseknöpfle in the Vorarlberg region which is basically spätzle with a 8 month mountain cheese and 16 month mountain cheese combo and add some pepper and onions on top of it, but as a sidedish you can find them a lot. Have not see the green ones though as traditonal recipe, but I live in the eastern part so ymmv.
My preferred technique is the "Spätzleschob" as my mum calls it, which is basically a potato press. And it works pretty well for both mashed potatoes and Spätzle. So you're investing in good Spätzle and good Mashed potatoes.
Best vid of the decades, the fusion idea, the research n history, making tools and I think the best dish ever to me... combining everything I luv thks so much
This reminds me a lot of Bangladeshi pasta fusion dishes we eat here in the UK. For a quick meal we often make a pasta with a dry tomato sauce and masala. It has this incredible depth from the acidity of the tomatoes, the slight caramelisation on the pasta from the cooking and the spice from the basic masala (onion, garam masala/curry powder, chilli powder, garlic, whatever else you want). I'm going to give German-Bangladeshi fusion a shot and make a masala Spaetzle.
As a German who's still struggling with the basics of Indian/Bangladeshi food, please tell me how the results are turning out. Also, I would love to get a good basic masala recipe. Because you're the first person to exclusively list ingredients I already have in my pantry. And with all restaurants closed down here in Germany, I seriously need to improve my international cooking skills.
@@notAshildr Here's a little home cooking trick we use here in the West! Store brought curry powder/garam masala will do fine as long as its from a reputable brand (e.g TRS). You can usually find it in international or South Asian stores. We supplement the Garam Masala with spices that we prefer, so it varies in my family. We typically start with toasting cumin seeds and mustard seeds in oil and then add diced onion. Once the onion is sweated, in goes about a tablespoon of garam masala, teaspoon of tumeric, teaspoon of chilli powder. Depending on the dish, you may want to alter these quantities and also add cardamom, cloves, cinnamon sticks, etc. These spices work well with meat dishes (lamb curry, chicken curry, etc). Add garlic-ginger paste (about one cube. You can either buy it or make it). From this point you now have a very robust and versatile masala. As said before, you may want to add/omit certain ingredients depending on what you want. The recipe I gave you is great for sabzis (sauteed vegetables). For a fish curry, you may want to omit the mustard seeds and also add tomato puree. For a meat curry the aforementioned warm spices work well. No masala is the same (unless you make it in huge batches and measure out the ingredients, but who has time for that). For the pasta dishes I like to omit the cumin seeds and mustard seeds entirely and leave out the ginger. Works wonderful for making a quick 10 minute dinner. Please ask any questions you may have! This was a lot
@@shadmandem918 I just wanted to share my first result... i.imgur.com/v1CG8vY.jpg It's chicken, and tastes damn delicious. I added some sunflower seeds, tomato puree, butter, and cream (the cream was only because I added a bit too much chili and had to balance it out, the rest was because why not), and would say the experiment went exceedingly well. For me, at least, this was almost as good as my favorite indian restaurant. Can't wait to experiment some more.
We have a similar thing in ex-Yugoslavia (and I am pretty sure other slavic countries as well). In Serbia I would call it knedle/rezanci, and most typically they are put in soup (where they are also cooked -- great chance to give them extra flavour!), but there are also variants where they are eaten outside of soup. Some typical pairings include exp. 1) potatoes, cream and leak 2) slow-cooked beef, onions and carrots. There are shorter variants (typically called for knedle) and longer variants (more typically called rezanci and somewhat more similar to the stuff in your video). Rezanci means "cut-stuff". In my family we would combine egg+flour+salt+water with also a bit of "griz" -- I think it is semolina in english. The idea behind adding griz is to get the noodles to absorb even more of the broth in which they are cooked. Some knedle are all griz, depends on the recipe. Edit: spelling
Semolina-based noodles are also a thing in Hungarian cuisine, but always in a soup. On the other hand, "knedle" reminds me of the Hungarian name of a Slovak dish, which is bread, but cooked, boiled in hot water instead of baking and eaten with meat and cabbage.
Awesome recipe. I’ve made it twice and plan to do it many more times! So far, the only major change I’ve made is that I add chopped broccoli. It fits really well!
I made them yesterday. And even though we aren't from swabia my gf looked at me like I've just commited sacrilege (she stuck to the traditional). It was pretty good tho and may just replace the traditional variant for me. I'm loving your asian fusion kitchen recipes. Thank you!
I know it's probably a regional variation, but my mom's family, who hail from Austria & Germany, made Spaetzle with Sour cream in the batter, & used a large holed cheese grater to distribute them into the water. My mom currently uses a Spaetzle maker, & makes them all kinds of dishes
In Switzerland we really like to eat authentic Raclette in the traditional swiss way, but recently I tried to spice up the cheese with szechuan pepper and it was mind blowing to me how good this combination works! It was even better than nutmeg and pepper! By the way Andong, what about doing a video about Swiss cheese specialities like Fondue or Raclette? :D
I just made a gluten free version and it was friggin amazing, and these noodles were so fun to make and I will be getting my little ones involved in making them
This is wonderful, the perfect example of why I'm glad I found this RU-vid channel. I have long wanted to try to make Spätzle, but had been put off by how I'd seen it made in other videos. But this. This looks like something I can make. And on top of that, we have the Chinese fusion, which brings it to a whole new level! I struggle to find the words to express how much I appreciate this video, both in my native language and in my very limited Deutsch. Thank you so very much my good man!
Das ist echt bisher sein allerbestes Video. Stimmt einfach alles. Und ich hab alle gesehen. Und es ist echt voll witzig zu wissen, dass Monsieur beim Dreh seine Freundin hinter der Kamera sitzen hat.
Swabian here: Got the over cringe moment when you did the squeeze. Just use your "Spätzlebrett" or any small board and a sharp knife for god's sake. Anyways, combination sounds so great. I want to do it in the coming week. We also have spinach and Chili Spätzle down here close to the Alps. You would already mix in chilis or spinach into the batter. You could also try something like that next time. That would be a great update to your dish.
This kind of reminds me of a cheesy kimchee cream udon dish that I had at a Korean-owned Japanese restaurant once! Spice + acidity + cheese = excellence!
Spätzle is a family tradition at my house. I highly recommend mixing it in a bowl first and using a spätzle press. If you don't have a spätzle press, you can transfer it into a bottle like Andong does, but do not mix it in the bottle unless you want to give yourself more work to do!
I don't know anyone who can do what you do in the kitchen. Top-notch content, all the time. Chinese vinegar and cheese lol, so strange but the noodles look delicious!
I think your fusion projects are some of the absolute best things that happened to the food corner of youtube, I still remember your asparagus ramen, that is such a cool idea and you just did it again.
Hi, tried this flavour combo for myself and I'm here to confirm that it is indeed balling. I had to go for some compromises due to me living in Saarland (used chili-oil instead of sesame and used herbal vinegar instead of mature chinese), but it was still great albeit not as saucy as yours (probably because I used storebought Spätzle for this test). I'll make a fresh batch sometime soon!
People think Italians get mad when you add cream to carbonare, but here I am, a Swabian, watching this dude in Berlin squeeze Spätzle out of a bottle and I am FuMiNg! :D
I live in Alsace where we have loads of späetzle recipes (one I love is roasting the spätzles in a pan, and serve them with applesauce), but my favorite one is definitely the one you can find on the Karlsruher Christkindelmarkt : roasted with sauerkraut, onions and smoked bacon pieces. That is the thing I miss the most this year... But f### 2020 ! I am going to experiment these tonight. Spätzli rules !
In northern China we have something called 饸饹 (I don't know how to romanize it though...hele, heluo, helao, whatever). It's usually made from buckwheat flour, directly pressed into hot water from a less moist dough, and served like a ramen (with broth and toppings). It's always fascinating to see how people from different locations develop similar dishes, and I can't wait to try this recipe.
