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Bring the water and salt to a boil in a medium-sized saucepan.
Measure the buckwheat flour into a spouted pouring vessel or a bowl.
When the water comes to a boil, pour the buckwheat flour into the water quickly while stirring vigorously with a wooden spoon.
Keep stirring until all the flour is moistened.
Use a metal teaspoon, dip it into the melted butter, then scoop out a slightly heaped spoonful of the dumpling dough.
Shape the top of the dumpling with your fingers if it is quite ragged.
Plop the dumpling into a preheating skillet on the stovetop.
Repeat until all the dough is used up.
Pour the remaining melted butter over the Stäerzelen.
Serve as a side dish or as a main dish with hot cream or milk and crumbled bacon.