A small amount of cardamom provides delightful flavor to these wonderful dumplings. Serve the dumplings in soups or as a side dish.
- 4 Tablespoons butter
- 1/2 Cup water
- 2 ounces flour
- 2 eggs, separated
- salt, to taste
- 1 pinch ground cardamom (optional)
- Bring butter and water quickly to a boil and add flour. Stir over moderate heat until dough comes away from the sides of the pan. Remove from heat and let dough get cold. Beat in egg yolks, one at a time, with a dash of salt and a pinch of ground cardamom (optional).
- Beat egg whites stiff and frothy and fold in. Shape into marble-sized balls and place in boiling water to cover well. Cover pot and simmer gently for 10 minutes until dumplings rise.
We tried these in soups with terrific results, and as a side dish, with simple beurre noisette as a sauce. Both were perfect uses for this recipe.
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