3 eggs
2 tbsp. water
2 c. flour
1 tsp. salt

Combine eggs and water; beat thoroughly. Add salt and flour to make a soft workable dough. Divide dough in 3 equal parts for easier handling. Wrap dough not being worked with plastic wrap. Sprinkle board with flour and roll out dough to 1/8 inch thick. Cut out in rounds with a glass or empty tuna can as a cutter.

FILLING:

1 1/2 lbs. ground round steak or a mixture of steak and ground pork
1/2 tsp. salt
1/8 tsp. pepper
2 tbsp. chopped onion

Mix Filling ingredients thoroughly. Fill cut dough with meat mixture on 1 half of dough. Turn dough over meat and pinch edges of dough to secure filling. In large kettle, get water boiling to a rolling boil. Stir water while boiling. Then you gently drop in dumplings. Boil for about 15 minutes. Remove when done to drain in colander. Serve with sour cream, butter, or spaghetti sauce.

Other fillings can be used. Farmers cheese, leftover turkey or chicken, ham (all chopped). Cooked sauerkraut and mixture of mushrooms can also be used for fillings.