Hungarian Dumplings (Nokedli)

In a large bowl, combine the flour with the salt. Add the eggs and water (or milk). Using a wooden spoon or a hand mixer, work the dough until it's smooth but still thick and sticky. Do not overmix, just until combined.

Bring a large pot of generously salted water to a rolling boil. Once boiling, add one tablespoon of vegetable oil to prevent the nokedli from sticking together.

Place portions of the dough into a nokedli maker and drop them directly into the boiling water. If you don't have a nokedli maker, scrape the dough from a wet cutting board into the water with a knife, or use a slotted spoon. Cook the nokedli in batches until they float to the surface (this usually takes 2-3 minutes). Once they float, cook for another 1 minute.

Using a slotted spoon, remove the cooked nokedli and drain well. Rinse with cold water if not serving immediately to prevent sticking, but this step can be skipped if serving right away. Serve warm as a side dish with stews, paprikash, or on its own with a dollop of sour cream.