A good recipe for egg dumplings uses 4 teaspoons coarse salt, 2 1/2 cups all-purpose flour, 2 large eggs, 1 tablespoon vegetable oil and water. The recipe yields four servings.
Place 2 1/2 quarts water in a large pot, and bring to a boil. Mix in 3 1/2 teaspoons of the coarse salt. Stir the flour and the eggs in a medium-sized bowl, and add 2/3 cup water and the final 1/2 teaspoon of salt. Knead the mixture by hand to form a dough, and separate into quarters.
Put 1 quarter of the dough on a moistened cutting board, and flatten until the dough is 1/2-inch thick. Immerse a paring knife in the boiling water. Slice the dough into 1-by-1/2-inch pieces, and place in the pot. Follow the same steps with the remaining dough.
While the dumplings cook in the boiling water, continuously stir to keep them from sticking to the sides of the pot. Once the dumplings rise to the water's surface, secure a slotted spoon to remove the dumplings from the pot. Place the dumplings in a colander, and let drain. Transfer the dumplings to a medium-sized bowl, and sprinkle with vegetable oil. Toss the dumplings and the oil in the bowl, and serve.