Egg Dumplings

I don't think we've done any German food, before. You can do worse than these egg dumplings whose name comes from a term meaning "little sparrow".

Traditionally,  Spätzle is made by scraping its dough off of a cutting board and dropping it into seasoned water or stock. More modern methods involve a spatzle cutter, or by pushing the dough through a colander.

I tend to put the dough in a pastry bag without a tip, push it through there, and cut off the pieces with a knife until they are about the size of gnocchi.

I've only made them a few times, so this recipe is still being perfected.

Here's how you make the dough.

1. Put a pot of stock or salted, seasoned water on the stove.

2. Bring to a boil, reduce to a simmer.

3. Beat two eggs in a medium-large bowl.

4. Mix into the eggs: 3/2 cups of flour, 1/2 cup plus a tablespoon water, 1/2 teaspoon salt, 1/4 teaspoon baking powder. (Lookee here, you got dough.)

5. Mix a small amount of grated nutmeg into the dough. (I literally take a lemon zester and run the nutmeg down it once.)

6. Now, you can spoon the dough into the stock, push it through the colander, push it through a pastry bag.

7. When is it done? When it floats! It doesn't take long, so you know what to do.

Now, you're ready for all your German guests.