Stiff & Chewy Dumplings

I think this recipe is from Cookie Grandma, my great-grandmother. I've been adding these to soup for as long as I can remember and they never disappoint. They are similar to noodles but a lot chewier; sort of like that "glump" of homemade noodles that stuck together while you were cooking them.

Stiff and Chewy Dumplings

Heaping cup of flour

Little salt and pepper

3 eggs

Put in enough water to be able to stir (very stiff). Spoon on soup or sauerkraut. Cook 20 minutes on simmer; covered.

Notes:

Instead of water you may use chicken broth to give a little more flavor.

The stiffer the dough the chewier the dumplings so you can vary the amount of liquid to adjust the chewiness.