They are not at all dissimilar to our Swabian, or better Allgäu sparrows. The dough is held a tiny bit firmer so that you can pluck it between your thumb and forefinger. You then actually pluck off little chunks, which you throw into the boiling water on the spot. As soon as they float to the top, they are cooked. If that’s too tedious, just add a tiny bit more liquid and run the dough through a spaetzle slicer. But – it won’t be the same! Mix the flour with the salt in a baking bowl, add the eggs and beat with a mixing spoon until a smooth dough is formed, adding only enough water to give the dough the desired firmness. In a wide saucepan, bring water to a boil and season with salt. Grasp just enough dough between your thumb and fingertip to snip off a piece about the size of a bean seed. Immediately nudge it into the water. Of course, this should be done reasonably quickly so that the dumplings have about the same cooking time. Finished dumplings float to the top. Fish them out with a skimmer and let them drain well. They are kept warm in a baking dish in the warm oven, or they are quickly swirled in a little butter before serving.
Tip:
You can also make dumplings in advance and freeze them well drained: To do this, spread them out on a tray as flat as possible and pre-freeze them at the beginning. Then they can be wonderfully
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