These delicious little dumplings are great for use in soups and stews. The proportions are one part butter, one part eggs (by weight), one part flour.
Butter dumplings are boiled in water or broth, drained and used in soups as garnishes. Boil them ahead of time and freeze for easy additions to your soups.
Makes 3 dozen small dumplings
- 14 tablespoons/7 ounces butter (softened)
- 4 eggs
- 1 3/4 cups flour
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 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.
- Bring a large pot of water just to boil. Using two spoons, form triangular shaped dumplings and drop them into the boiling water.
- Boil for 3 to 5 minutes each and remove from water to drain.
Tip 1: To help the dumplings drain, place a small plate upside down in a bowl and put the dumplings on it; the water will collect in the bottom of the bowl.
Tip 2: To freeze, place cooked, cooled dumplings on a wax-paper lined cookie sheet and freeze. When frozen, place the dumplings in a plastic freezer bag and remove as much air as possible.