Sprinkle the flour into a bowl, add the salt and the eggs. Mix well with the water to get a dough not too hard but not too soft. In a large pot bring ample amount of water to a boil. Lightly salt it. To form the little dumplings, pour the dough on a wooden cutting board with a handle. Dip a knife in water, then using its blunt edge, “chop” the dough into the boiling water (pull thin strips of dough over the edge). Another way is to use a “dumpling sieve”: a bowl with 1/4” holes at the bottom. Holding the sieve over the boiling water, pour the dough into it, and push the dough through the small holes using a wooden spoon. Mix the water occasionally to prevent the cooking dumplings from sticking to each other. They are done when they all rise to the surface and have cooked for another 1-2 minutes. Strain the dumplings well. Melt the butter in a skillet, and heat the dumplings in it. Beat the eggs until smooth with the sour cream, add a dash of salt and pour over the dumplings. Stirring, cook until the eggs solidify. Sprinkle the top with chopped parsley if desired. Serve it with fresh lettuce or as a side dish.
– Another option is to prepare the eggs scrambled before mixing with the dumplings.
Preparation time: 30 minutes
One serving: 3143 kJ/752 kcal