Soft Hungarian dumplings.
3 cups sifted all-purposed flour
1-1/2 t. salt
2 T. butter or margarine
V.S.P. Mix the flour and salt together in a large mixing bowl. Make a well in the middle of the flour, add the eggs, and beat with a wooden spoon. Add as much cold water as necessary (about 1/2 cup) to hold the dough together. Beat vigorously until the dough comes away from the sides of the bowl and starts to blister on the surface. Let the dough rest at least 45 minutes. Turn it out on a wet breadboard and, using a knife or the edge of a soup spoon, cut off irregular pieces about 1/2-inch long and the width of a pencil. Drop the pieces into a large pot of rapidly boiling water.
The galuska are done seconds after they rise to the surface. Skim them off the top of the water with a slotted spoon. Turn the galuska into a bowl, add the butter or oil, and serve.