2 c. all-purpose flour
1/2 tsp. salt
2 eggs, beaten
1/3 c. water
1 tsp. cooking oil
1/3 c. all-purpose flour
1 med. onion, chopped
6 c. beef broth
1 tbsp. butter
2 c. cooked beef, finely chopped
2 tbsp. snipped parsley
1 tsp. dried marjoram
1/2 tsp. salt
1/8 tsp. pepper
2 eggs, beaten
8 c. water

DUMPLINGS: In a mixing bowl stir together 2 cups flour and 1/2 teaspoon salt. Make well in center. Combine two beaten eggs, 1/3 cup water and cooking oil, add to flour mixture. Mix well. Sprinkle, kneading surface with 1/3 cup flour, turn dough out on floured surface, roll dough. Knead dough until smooth and elastic (8 to 10 minutes). Cover and let rest 10 minutes on a floured surface. Knead to 18 x 16 inch rectangle. If dough becomes too elastic let rest covered for 5 minutes.

FILLING: In a skillet cook onion until tender but not brown, using hot butter. Stir in parsley, marjoram, 1/2 teaspoon salt and pepper. Heat through, remove from heat and stir in 2 beaten eggs. Cool slightly. Spoon the beef filling over rectangle of dough, roll up jelly roll style, beginning from long end. Moisten edges of dough with water, pinch together and seal firmly. Slice the roll crosswise into 18 pieces, 1 inch thick. On 1 side of each dumpling bring the dough up around edges of filling, stretching a little until edges meet, moisten and pinch to seal.

In a large saucepan bring 8 cups of water to boiling. Drop in dumplings one at a time, filling side up, into boiling water, simmer uncovered, about 5 minutes. Remove from heat, drain. Place three of the dumplings on each warmed plate (soup plate). In another saucepan bring beef broth to boiling. Ladle beef broth atop dumplings and serve immediately. Serves 6.