Sift flour and salt into a bowl and make a well in the center. Place whole eggs and water in this well and mix until dry ingredients are moist. Knead until smooth. Cover the dough and let it rest while you make the filling; the dough will be less stiff after resting and will make the forming of dumplings easier.
Roll the dough on a floured board, thinner than for a piecrust, and cut into small pieces, about 3 inches square. Place a spoonful of the filling on each square. Fold the dough over the filling to form a 3-cornered pocket. Seal the edges firmly.
Drop the dumplings into boiling broth or salted water and cook 15 minutes. Serve at once.
(This recipe may be doubled and used as a jacket for a ham to be baked in the oven.)