comments:
NortonBurns posted on r/cookingforbeginners8w
Spätzle isn't really a 'dumpling'. Think of it more like a soft pasta. You make it 'live' into your pan of boiling water & fish it out in two minutes. Do it in batches to not crowd your pan or they may stick together. u/96dpi has a useful link as to how to make them, but I just thought I'd add that my Hungarian wife uses this circular type of sieve for hers. https://www.amazon.co.uk/Stainless-Spaetzle-Scraper-Spaghetti-Strainer/dp/B0GCH91QX3? re your second question. Not necessary if you're using thigh. I wouldn't use breast for a long cook, it will end up like pencil erasers.