Sift the flour, baking powder and salt together.
Rub in the butter.
Beat the eggs and sugar together until very light and mix with the flour mixture to make a thick batter.
Bring the water and salt to the boil in a large shallow saucepan with a tight fitting lid.
Dip a teaspoon in the boiling water to heat it, then scoop up a spoonful of batter and drop it into the boiling water.
Repeat this, dipping the spoon into the water each time, until all the batter has been used.
Cover the saucepan and simmer the dumplings over low heat for about 10-15 minutes.
The secret of obtaining light dumplings is to ensure that they are not completely covered when steaming.
Remove the dumplings with a slotted spoon and place them in a warmed dish. Dot them with butter and sprinkle with cinnamon sugar. A dollop of cream can be nice as well.
Serve with tea and enjoy!