Stroganoff and Spatzel. Austrian. Their texture is a glorious interplay of rubbery and yielding. You make Spätzle with eggs, which technically makes them a kind of noodle, but no one would seriously bar these bitsy beauties from the dumpling clan. Spätzle, incidentally, are the baby brothers of Nockerl, itself related in name and function to gnocchi, the truest Italian dumpling.