Free-form dumplings make an unusual side dish, sprinkled with grated cheese or toasted bread crumbs. Some recipes instruct forcing the dough directly into a boiling soup to cook, just minutes before soup is served.

2 eggs, beaten
1/4 c. milk or water
1 c. flour
1 1/2 tsp. salt
Dash of pepper
2 qt. water or beef or chicken broth
2 tbsp. butter, melted

Mix together eggs, milk, flour, 1/2 teaspoon salt and pepper. Batter will be thick. Heat water and 1 teaspoon salt to boiling in Dutch oven. Press batter through colander; preferably one with large holes, a few tablespoons at a time, into boiling water. Stir once or twice while boiling to prevent sticking.

Cook until dumplings rise to surface and are tender, about 5 minutes. Drain. Pour butter over dumplings. Serve with meatballs, chicken or sauerkraut. Makes 4 to 6 servings.