2 c. flour
4 lg. eggs

Mix together. If dough is too stiff, add 1 or 2 teaspoons water. In saucepan, bring to boil 1 can chicken broth and 2 cans water. Dip teaspoon in boiling broth and then spoon or chip small amount of mixture into broth. Keep chipping dumplings until surface of liquid is covered. Cook about 1 minute. Spoon into warm bowl. (I place 1 stick of butter in bowl and let it melt before adding dumplings). Chip until all mixture is used up. Stir gently to coat all dumplings with butter. Salt and pepper to taste. I also use a little MSG.

Note: Make sure you dip the spoon each time into the boiling liquid.