Aunt Donna Swiss’s Danish Dumplings

Melt in heavy pan:
1 square butter
1 C. water
Add & stir quickly:
1 C. flour
½ t. regular, garlic and/or
onion salt.
Cook and stir until mixture balls up and leaves the edge of the pan, mixture should be thick like play dough.
Transfer to bowl and cool 5 minutes.
Beat in one at a time until smooth:
3 eggs
Drop by spoonfuls into hot soup. Cook until dumplings float Do not boil, just simmer.