Small Butter Dumplings

Written by
Jennifer McGavin
Jennifer McGavin learned to cook German food while living in Germany for 11 years and has worked in the food industry for many years.
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Jennifer McGavin
Updated 09/02/19
Soup with dumplings

Maryna Kovalchuk / Getty Images 
Prep: 30 mins
Cook: 5 mins
Total: 35 mins
Servings: 6 servings
Nutritional Guidelines (per serving)
360 Calories
33g Fat
11g Carbs
6g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 6
Amount per serving
Calories 360
% Daily Value*
Total Fat 33g 42%
Saturated Fat 18g 92%
Cholesterol 210mg 70%
Sodium 292mg 13%
Total Carbohydrate 11g 4%
Dietary Fiber 1g 4%
Protein 6g
Calcium 61mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These delicious little dumplings are great for use in soups and stews. The proportions are one part butter, one part eggs (by weight), one part flour.

Butter dumplings are boiled in water or broth, drained and used in soups as garnishes. Boil them ahead of time and freeze for easy additions to your soups.

Makes 3 dozen small dumplings

Ingredients

  • 14 tablespoons / 7 ounces butter (softened)
  • 4 eggs
  • 1 3/4 cups flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg

Steps to Make It

  1. Cream the butter until light and fluffy. Add the eggs, one at a time, beating after each addition. Stir in the dry ingredients. Refrigerate for about 1/2 hour.

  2. Bring a large pot of water just to boil. Using two spoons, form triangular-shaped dumplings and drop them into the boiling water.

  3. Boil for 3 to 5 minutes each and remove from water to drain. 

Tips

  • To help the dumplings drain, place a small plate upside down in a bowl and put the dumplings on it; the water will collect in the bottom of the bowl.
  • To freeze, place cooked, cooled dumplings on a wax-paper lined cookie sheet and freeze. When frozen, place the dumplings in a plastic freezer bag and remove as much air as possible.

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