Stäerzelen

In a medium saucepan, gently heat the cream or milk over medium-low heat until it begins to steam, being careful not to let it boil.

Add the fat (such as butter or lard) to the warmed cream or milk and stir continuously until fully melted and incorporated into a smooth, uniform mixture.

Gradually work in flour or the appropriate starch base, stirring vigorously to form a thick, pliable dough that pulls away from the sides of the pan.

Remove the dough from heat and allow it to cool slightly until it is comfortable to handle but still warm and malleable.

With lightly floured hands, pinch off small portions of the dough and roll or shape them into small oval or round dumplings roughly the size of a walnut.

Bring a large pot of salted water to a rolling boil, then carefully drop the shaped dumplings in batches, avoiding overcrowding.

Cook the dumplings until they float to the surface and are cooked through, which typically takes about 4 to 6 minutes per batch.

Remove the dumplings with a slotted spoon, drain well, and finish by tossing them in additional melted fat or butter before serving hot.