Grandma’s “Spetch-lee”—--Eggy German Dumplings

1 1/2 cups unbleached flour
2 large eggs
1/2 teaspoon sea salt
1/2 cup plus 2 Tablespoons cold water
4 Tablespoons unsalted butter, melted
extra salt to taste

Make the dumplings:
        Bring a large pot of water to the boil. Add a good pinch of salt to the water. Melt the butter in a saute pan and keep on very low heat nearby, so it doesn’t brown.
        While the water is coming to a boil, in a medium size bowl, combine the eggs. water and salt. Stir in the flour until all ingredients are completely combined. It will be a very sticky batter.
        Do this in two batches. Hold the bowl over the side of the pot, and using a butter knife, scrape off very small amounts of dough into the pot of boiling water, about ½ teaspoon each. Dip the knife into the hot water after each scrape to release the dumplings into the pot.
        When the they have risen to the top, let them boil for another minute, and then using a slotted spoon remove to the saute pan with the melted butter. Repeat with the second half of the batter. Sprinkle with salt, and toss to coat.

Makes 4 servings (easily doubled).     YUM!

LESSONS Learned:
1. Scrape off small pieces of dough-- no larger, about ½ teaspoon’s worth. They’re gonna swell up when they cook.
2. If you dip the knife in the boiling water every time you scrape off a piece of the sticky dough, they will easily fall off into the pot.
3. They will come out looking very shaggy and uneven, which is a good thing, all the better to coat them with the butter and salt.
4. Don’t forget to toss them in the butter right out of the pot, so they don’t stick together. I melt some butter in a saute pan as they cook, so it’s ready and waiting to coat them.
5. Not having inherited their gymnastic’s genes, maybe it‘s best for me to stay rooted to my kitchen floor and get my applause from serving these to everyone I know.