Farmhouse Butter-and-Egg Dumplings

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This is one of those workhorse recipes that anyone living out in the countryside in any one of the Four Realms would reach for when just a little something extra is needed to accompany a main dish. It’s also superb in soups and stews, and takes very little time to throw together.


  • 60g / 0.25 cup soft butter
  • 1 egg
  • 150g / 1 cup plain / all-purpose flour
  • 2 pinches of salt
  • 90ml / 6 tablespoons milk
  • A pinch each of: nutmeg and white pepper (and additional pinches of allspice and chopped parsley or chives, if you like)


Soften the butter and beat it well with a fork. Beat in the egg, and add the seasonings; beat again.
Add about half the flour and stir it in. Add half the milk: then stir that in too. Add the rest of the flour, and the rest of the milk. Stir until completely mixed.
Drop the balls of dumpling dough into boiling water or stock, or on top of simmering stew. (If you’re dropping them into stock, they’ll sink at first, then rise again in a few moments.)
Lid the cooking container and simmer the dumplings for twenty minutes. Spoon out of the stock (if you feel the need), and serve.

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