In a large bowl, dissolve the salt in 6 tablespoons of water at room temperature Add in 1 cup of flour and butter. Mix in with a spatula, the dough may be shaggy, so add extra flour by the tablespoon as needed to be able to knead itKnead until the dough is smooth and elastic.
2. How to make domplines
There are several traditional shapes for dumplings. To make the finger-like domplines, cut small pieces of the dough and roll them (about 3" [7.5 cm] in length and ½" [1.3 cm] in diameter). Set them aside. To make the flattened domplines make them into balls and flatten them.Size and shape are a matter of choice.
3. How to boil domplines
Heat 1½ qt [1.5 liter] of water with the salt over medium-high heat. Once it breaks the boil. lower the dumplings carefully into the water one by one so they don't stick.Once they start to float, cook for 5 minutes, stirring often to prevent them from sticking (taste for doneness by splitting one and checking there's no raw flour in the middle).Remove from the water with a slotted spoon. Serve per suggestions above the recipe, or with the sauce below.
4. How to make the cheese sauce
Blend all the ingredients (cheese, bellpepper, milk, salt, pepper) in the food processor or blender.Heat over medium-low heat in a saucepan, stirring until all the cheese has melted. Add the domplines and stir. If the sauce is a bit too thick, add some of the water the domplines boiled in. If it is too thin, just reduce to your desired consistency (it'll thicken when you remove it from the heat).Remove from the heat, and sprinkle with parsley before serving.
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Notes
Just so you know, while the portions might seem small, this is because I measure it as a side dish. If you want to have it as the main dish, you should double the size.