Spaetzle Dumplings

Directions

1. 1
   In a medium-size bowl, combine the flour and salt.
2. 2
   Make a well in the middle and add the egg and milk into the center.
3. 3
   Blend well with a wooden spoon until evenly moistened; the dough will be very thick and moist.
4. 4
   Cover with plastic wrap and allow to rest at room temperature for 45 minutes.
5. 5
   Bring a large stockpot of salted water to a rapid boil.
6. 6
   If shaping by hand, place the dough on a wet cutting board and rest it on the rim of the pot.
7. 7
   Using a damp paring knife or soup spoon, cut off little irregular portions the width of a pencil and about 1/2 inch long at the edge of the board and let them fall into the boiling water.
8. 8
   If using a spaetzle maker, position it over the boiling water; it will rest on the rim of the pot.
9. 9
   Place the dough in the hopper and slide the carriage back and forth, dropping pear-shaped bits of dough into the water.
10. 10
    Simmer the spaetzle, uncovered, until they float back up to the surface, about 30 seconds.
11. 11
    Remove with a fine-mesh strainer or slotted spoon, shake off the excess water, and place in a shallow casserole.
12. 12
    Toss with the unsalted butter and a dab of sour cream to keep them from sticking together.
13. 13
    Serve immediately as a side dish, or cover and refrigerate for up to 8 hours.
14. 14
    Reheat for 12 to 15 minutes in a 350F oven.