Ingredients:
2 cups flour
1 cup milk
1 tbs margarine/butter
pinch of salt
1 egg

Special appliance: Dumpling-maker (a metal plate with holes in it, ideally large enough to suspend over the pot)

Preparation:
In a bowl, stir together egg with butter/margarine, milk and salt. Add flour, a little at a time, stirring well after each addition until the mixture is the consistency of a smooth dough. If it looks too thick, add a bit of water, but be careful with that.
Boil water in a very big pot. When the water is boiling, put the dumpling-maker on top of the pot and pour the dough on top. Push back and forth with a wooden spoon to get the dough to go through the holes. Repeat until all of the dough has gone through. Then lower the heat and wait until all of the dough rises to the top of the water. Drain water, the "nokedli" is ready to serve. (If you won't serve it right away then it's a good idea to put some water in a smaller pan and then put the dumplings in another pan on top of that so the steam will keep it moist and then hopefully it won't stick together completely.)