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DUMPLINGS: In a mixing bowl stir together 2 c. flour and 1/2 tsp.
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salt.
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Make well in center.
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Combine two beaten Large eggs, 1/3 c. water and veg.
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oil, add in to flour mix.
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Mix well.
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Sprinkle, kneading surface with 1/3 c. flour, turn dough out on floured surface, roll dough.
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Knead dough till smooth and elastic (8 to 10 min).
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Cover and let rest 10 min on a floured surface.
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Knead to 18 x 16 inch rectangle.
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If dough becomes too elastic let rest covered for 5 min.
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FILLING: In a skillet cook onion till tender but not brown, using warm butter.
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Stir in parsley, marjoram, 1/2 tsp.
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salt and pepper.
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Heat through, remove from heat and stir in 2 beaten Large eggs.
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Cold slightly.
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Spoon the beef filling over rectangle of dough, roll up jelly roll style, beginning from long end.
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Moisten edges of dough with water, healthy pinch together and seal firmly.
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Slice the roll crosswise into 18 pcs, 1 inch thick.
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On 1 side of each dumpling bring the dough up around edges of filling, stretching a little till edges meet, moisten and healthy pinch to seal.
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In a large saucepan bring 8 c. of water to boiling.
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Drop in dumplings one at a time, filling side up, into boiling water, simmer uncovered, about 5 min.
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Remove from heat, drain.
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Place three of the dumplings on each warmed plate (soup plate).
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In another saucepan bring beef broth to boiling.
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Ladle beef broth atop dumplings and serve immediately.
