Mix flour, eggs, salt and pepper. Gradually add water until dough is mixed and has a stiff consistency. Refrigerate at least 2 hours, overnight is even better.
Drop marble size pieces of the dough in boiling water. After the last of the dough is dropped, boil for 10 minutes.
Drain and mix with some paprikosh gravy to prevent sticking.
Note- see Chicken Paprikosh recipe
Originally Submitted
7/11/2012
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