Teeny Tiny Butter Dumplings For One Recipes

Steps:

• Stir together flour, baking powder, sugar, and salt in medium size bowl. Cut in butter until crumbly. Stir in milk to make a soft dough.
• Drop by spoonfuls into boiling stew. Cover and simmer 15 minutes without lifting lid. Serve.
• To make parsley dumplings, add 1 tablespoon parsley flakes to the dry ingredients.

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.

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.