3 cups flour
½ tsp. salt
Pinch of nutmeg
2 tbsp. butter, melted
1 ½ cups water (to make batter slightly thicker than pancake batter)
Mix flour and salt and nutmeg. Make a well in the center and add eggs. Beat on slow speed with mixer until eggs are mixed in. Gradually pour in water. Beat medium speed until big blisters appear on surface, about 2 minutes. Cover and let stand at room temperature at least 30 minutes or up to 1 hour.
Place batter in a large holed colander, over a pot of boiling salted water. Push batter through holes with spatula. Boil dumplings until they float to surface, 2 – 3 minutes. Drain and mix gently with butter till coated.
To make ahead, remove from pot with slotted ladle, and place in chilled water. When cold drain. Reheat in nonstick skillet with butter.