Instructions: In a saucepan, bring the butter, water and 1 teaspoon salt to a boil. Add the flour all at once, stirring vigorously. When the dough forms a smooth, shiny ball that comes away from the sides of the pan, remove from the heat. Cool 10 minutes.

Mix in the eggs, one at a time, beating well.

Bring 2 inches of water to a simmer in a wide, shallow skillet and add 1 teaspoon salt per quart of water. Shape the dough into 40 (3/4-inch or smaller) balls. Use 2 teaspoons or a small scoop.

As you finish shaping a dumpling, drop it into the simmering water and repeat as the others are being completed. As youre working, bring the water to a boil; as soon as it boils, add a small amount of cold water. Return to a boil and repeat three times, adding water and bringing the water to a boil again. The dumplings will then be done all at one time. Lift dumplings out of the water and drain in a sieve. Dumplings can be made a day ahead of time and then warmed in the soup.

This recipe yields 40 dumplings.

Yield: 40 dumplings

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