Begin by bringing a large pot of water—around 3 quarts— to a rolling boil. Don’t forget to add in 1 tablespoon of salt to season the water; this will enhance the flavor of the dumplings.

While waiting for the water to boil, grab a medium mixing bowl. Crack the two eggs into the bowl, and add 3/4 cup of water along with 1/2 teaspoon of salt. Use a whisk to combine everything until well blended. Next, gradually stir in the flour, 1/4 cup at a time. Your goal is to create a batter that is sticky yet slightly loose, so don't feel compelled to use all the flour if it feels too stiff.

Using a dumpling maker or a simple kitchen tool like a flat cheese grater or colander, form the dumplings. Take about 1/3 to 1/2 cup of the batter and press it through the apparatus directly into the boiling water. It’s like launching little fluffy boats into the sea! Cook these dumplings for about 2 to 3 minutes. You’ll know they’re ready when they float to the surface.

Once they’ve risen beautifully to the top, use a slotted spoon to fish them out. Place them in a colander, rinsing them under cold water to stop the cooking process. Move the cooled dumplings into a medium bowl and gently toss them with the oil to prevent sticking.

Repeat this process until you’ve used up all your batter. Serve immediately, perhaps with a sprinkle of fresh chives for that extra flair!