the dumplings will be tough and gluey.
Add the flour ¼ cup at a time and work it in gently with the
rubber spatula. Study the dough as you go: is it very sticky? You
don’t want it super dry but you want to be able to roll it later to
form the dumplings. Stop adding flour when the dough reaches a
rollable texture*.
Allow the dough to rest for 30 minutes at room temperature
(during which time it will continue to stiffen).
When you’re ready to roll the dumplings, flour a board and
your hands. Remove the dough to the board and sprinkle some
flour on it. Roll the dough into a long rod, approximately ½ inch
thick. Cut the rod into 1-inch-long dumplings.
Bring a large pot of water to a boil and season lightly with salt.
Drop the dumplings in and cook for 3 to 4 minutes, until they
float.
Melt the butter in a medium-size pan and lift the dumplings
from the boiling water into the pan to finish, tossing them gently.
Serve immediately.
* To blanch the chard, first take the leaves off the ribs and then
drop the leaves into unsalted boiling water for 3 minutes. Shock
them immediately in an ice-water bath to stop the cooking.* Do a taste test here: it should have a bold flavor.* The best way to know if it’s rollable is to remove a small ball of
dough from the bowl and try to roll it into a snake between your