4-5 lbs. pork back bone
4 tbsp. oil
1 lg. chopped onion
2 eggs
Flour

Season pork bones with salt and pepper. Brown in oil. Add onion. Add enough water to cover meat 2". Cover and cook on medium heat 1 1/2 hours. Take 1 1/2 cups juice from heat and cool. Beat eggs, add cooled juice. Add enough flour to make soft dough. Flour each side, roll thin. Cut into strips 1 1/2" wide and 3" to 4" long. Drop dumplings into boiling liquid with back bone. Boil without peeking for 20 minutes.