Stir the flour, poppy seeds and salt together by hand. Add eggs and water and beat with a wooden spoon until dough is elastic, but still sticky.
Meanwhile, bring a large pot of salted water to a boil. Place a colander over the pot and pour in the batter.
Stir vigorously with a whisk or rubber spatula to force the batter through the holes of the colander. You must do this quickly before the colander heats up and the holes are sealed shut by the batter.
Cook the dumplings until they rise to the top, about 2 minutes, drain and refresh under cold water to halt the cooking.
To serve, melt butter in a sauté pan over medium, add spaetzle and sauté until warmed through. Season to taste and serve.