Spaetzle (Basic German Dumplings)

In a medium bowl, whisk together the eggs, flour, milk, salt, and baking powder until you have a smooth, slightly sticky batter with no lumps.

Set a colander with large holes (or a spaetzle press) over the simmering water. Pour about a quarter of the batter into the colander and press it through the holes with a flexible plastic spatula so small dumplings drop directly into the hot water.

Once the spaetzle float to the surface, cover the pan and cook for 1 to 2 minutes, until the dumplings swell and look fluffy.

Lift the cooked dumplings out with a slotted spoon and transfer to a bowl. Repeat with the remaining batter, then serve warm, optionally tossed with a little melted butter.