Receta Dumplings For Meatball And Dumpling Soup
by Global Cookbook

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Ingredientes

In a saucepan, bring the butter, water and 1 tsp. salt to a boil. Add in the flour all at once, stirring vigorously. When the dough forms a smooth, shiny ball which comes away from the sides of the pan, remove from the heat. Cold 10 min.
Fold in the Large eggs, one at a time, beating well.
Bring 2 inches of water to a simmer in a wide, shallow skillet and add in 1 tsp. salt per qt of water. Shape the dough into 40 (3/4-inch or possibly smaller) balls. Use 2 tsp. or possibly a small scoop.
As you finish shaping a dumpling, drop it into the simmering water and repeat as the others are being completed. As you're working, bring the water to a boil; as soon as it boils, add in a small amount of cool water. Return to a boil and repeat three times, adding water and bringing the water to a boil again. The dumplings will then be done all at one time. Lift dumplings out of the water and drain in a sieve. Dumplings can be made a day ahead of time and then warmed in the soup.
This recipe yields 40 dumplings.
Yield: 40 dumplings