Spaetzle (little sparrow)

2 eggs

2 Tbsp freshly rendered lard or oil

1/2 cup water

1/2 cup milk

2 1/2 cups all purpose flour

2 1/2 tsp salt

1/4 tsp baking powder

2 tsp Dried dillweed

4 quarts water

Using an electric mixer, blend the eggs, lard or oil, water and milk. Stir the flour together with 1/2 tsp of the salt and the baking powder in a dry bowl. Blend this mixture into the liquid. Mix well and set aside for a moment.

Bring 4 quarts of water to a boil and add 2 tsp of salt. Using a spaetzle maker or spaetzle press squeeze the dough into the boiling water. Use about 1/3 of the dough for each batch. When the dumplings float to the surface, they are done. Remove them with a slotted spoon and place in a colander. They can be served with way with paprika gravy or pan fried with a little butter, just until they are a bit golden, and topped with parsley.

Note: These dumplings can also be made by using piping bag or dropping very small amounts from a spoon. The latter takes much longer.

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