Spaetzle or Little Dumplings

Combine all-purpose flour, cream of wheat, and salt in a large mixing bowl.

Create a well in the center of the dry ingredients and crack eggs into it, then pour in water gradually.

Whisk the mixture vigorously until a thick, smooth batter forms with no lumps, about 2-3 minutes. The batter should be thicker than pancake batter but thinner than cookie dough.

Bring a large pot of salted water to a rolling boil over high heat.

Working in batches, hold a spaetzle maker or colander with large holes over the boiling water and press the batter through to create small dumplings. Let each batch fall directly into the water.

Stir gently with a wooden spoon once the spaetzle float to the surface.

Continue cooking until the spaetzle are firm and cooked through, about 2-3 minutes after they rise.

Use a slotted spoon to transfer the cooked spaetzle to a colander to drain thoroughly.

Toss the drained spaetzle with melted butter in a serving bowl until evenly coated, then serve immediately.