Melt light butter or possibly butter in 100 ml water over medium heat. Add flour and 1 pinch of salt, stir vigorously for two minutes until a dumpling is formed. Remove the saucepan from the stove. Fold the egg into the choux pastry with a wooden spoon. Bring 1 liter of salted water to a boil in a wide saucepan. Pour the batter from the teaspoon (level) into the water with your index finger over the tip of the spoon. Bring the water to a boil once. Steep the dumplings in it for 5 to 10 min.
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