Sift flour and salt (if using) into a medium mixing bowl.

Cut butter into small pieces and incorporate into the flour mixture using a fork until it resembles coarse crumbs.

In a separate bowl, beat the egg well and stir in the chopped parsley.

Add the egg and parsley mixture to the flour mixture and stir until just combined.

Bring salted water to a full boil in a large pot or Dutch oven.

Drop the dumpling mixture by teaspoonfuls into the boiling water.

Cover the pot with a lid and gently boil for 10 minutes, turning the dumplings halfway through.

Lift the dumplings out with a slotted spoon and let them drain.

Serve in clear soup, beef stew, or with boiled beef.

If cooking dumplings in the same pot as a stew, add them 10 minutes before the end of the cooking time.