Process the ingredients into a spaetzle dough. The dough should fall from the spoon, cracking, and bubbling.
Bring salted water to a boil and drop the dough from a teaspoon into the water. Before doing this, dip the spoon into cold water again and again, then the dough will loosen better from the spoon.
Bring the water sparrows to a boil, drain and rinse with cold water. The baking powder in the dough makes them fluffy and looks like clouds.
You can use it as an accompaniment to a sauce dish or, this is my favorite variant, process it into a sauerkraut pan. Mix water sparrows, cooked and seasoned sauerkraut and a sausage of your choice in the pan and fry. If you like, you can add a little bacon.