Teeny Tiny Butter Dumplings For One Recipes

BUTTER DUMPLINGS

Steps:

• In a medium bowl, whisk together the flour, baking powder and salt.
• Cut in the cold butter with a pastry blender till mixture resembles coarse oatmeal.
• Add the egg, milk and parsley.
• Blend lightly, don't overmix.
• Drop by approximately 6 tblsful on top of the simmering liquid.
• Cover tightly and cook over medium-low heat for 20 minutes.do not lift the cover during the cooking process.
• Serve in bowls, topped with butter.

SPAETZLE (TINY DUMPLINGS)

Steps:

• Combine the flour, 1/2 the salt, and the nutmeg in a large mixing bowl.
• Beat the eggs into the flour mixture.
• Add the milk in a thin stream, stirring constantly with a wooden spoon and continue to stir until the batter is smooth.
• Bring 2 quarts (2 L) of water with the remaining salt to a boil in a 4 to 5 quart (4-5 L) saucepan over high heat.
• Place a large colander (with large holes) over the saucepan and press a few tablespoons of batter at a time through the holes with a spoon or rubber spatula.

LIGHT-AS-A-FEATHER DUMPLINGS (FOR SOUP OR STEWS)

Steps:

• In a bowl sift together the flour, salt, black pepper (if using) and baking powder.
• In another bowl mix the egg with melted butter; add to the dry ingredients with enough milk to make a semi-stiff batter (do not over-mix, you might use a little more than 2/3 cup milk).
• Drop by a teaspoon into simmering soup or stew.
• Cook covered for about 18-20 minutes and NO PEEKING for the first 10 minutes.

TINY DUMPLINGS WITH DILL

Steps:

• Bring a 6-quart pot of salted water (2 teaspoon salt for 5 qt water) to a simmer.
• Meanwhile, whisk together flour, dill, 2 teaspoon salt, and 1/2 teaspoon pepper in a large bowl.
• Whisk together eggs and water in a bowl, then add to flour mixture and whisk until batter is smooth.
• Working over barely simmering water, force batter through spaetzlemaker (or through colander with a rubber spatula) into water and cook, stirring occasionally, until dumplings have risen to surface and are firm, 2 to 3 minutes.
• Drain dumplings in a colander, then return to warm pot. Toss with butter and salt and pepper to taste. Serve immediately.