In a small sauce pan, (small enough that
you can hold it up for the duration of
the dumpling dropping), place the flour,
make a well in the center of the flour
and add in the egg and salt.
Add water as and if needed to form a
thick dropable but not watery dough.
Mix thoroughly.

In a separate 4 qt saucepan, bring water
to a rolling boil. Add 1 tsp. salt.
Holding the saucepan with dough over it,
drop ½ tsp. of dough into the water,
making sure to immerse the spoon into
the water to clear it of dough residue.
Cook dumplings one layer at a time for a
few minutes, removing them with a
slotted spoon and placing them in
a serving bowl. Add a couple of drops
of oil to keep them from sticking together
or a pat of butter.
When they are all done, stir in a pint
of sour cream and optional cottage cheese.
Season to taste.
Then head out to the back porch and
wait for the fire flies to appear
and try your hand at guessing the weather.

"When I was growing up, my mom,
who's name in English was Gracie,
would make this great snack and then
we would go out onto the back porch
and watch for fireflies.
Gracie was also great with making
Weather predictions by looking at the moon.
She was NEVER wrong.
Sometimes we would eat cold
corn on the cob, or heat it up
to go along with the dumplings.
Either way, we loved it and we still enjoy
the same event summer after summer.
Gracie was Hungarian and Turkish.
These dumplings (or Nokedli as they were called)
are Hungarian in origin, and are
typically served with chicken paprikash.
...but there lies another tale for another time."

Shared with the permission of
Khadi Madama Baakrime.