Small German Butter Dumplings

In general, purist cooks keep the proportions for the dumplings as one part butter, one part eggs—by weight—and one part flour, but many other versions exist. We use the classic recipe to bring to your table these perfectly pillowy bites. Use them in your favorite soups, and add them to other saucy preparations to add contrast in texture and a great vehicle to gather the last bits of sauce on your plate. Add them to an Irish lamb chop stew, to spicy tomato seafood, or to a vegetarian corn soup. Serve them with juicy braised meats like oxtail, fatty short ribs, or a brisket casserole.

Ingredients

• 14 tablespoons / 7 ounces butter, softened
• 4 eggs
• 1 3/4 cups flour
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg

Directions

1. Cream the butter until light and fluffy. Add the eggs, one at a time, beating after each addition. Stir in the dry ingredients. Refrigerate for about 1/2 hour.
4. Bring a large pot of water just to boil. Using two spoons, form triangular-shaped dumplings and drop them into the boiling water.
6. Boil for 3 to 5 minutes each and remove from water to drain