I saw this post and thought I would respond...this is the way my grandmother makes them (I happen to be making them now and took a break from kneading to let my hand rest....)
2-3 cups of flour
1 egg
tsp salt
water (you just have to judge it...i'm not so good at it, but probably about 1/3 cup)
the trick is to knead the dough for about 15-20 minutes until its forms a ball, and pops right up when punched down on the center....
filling:
2-3 lbs ground beef 20/80 (the extra fat helps them hold together)
1 cup beef bullion (prepared and cooled)
salt and pepper to taste (be careful with the salt b/c the bullion adds alot)
marjoram to taste (I use about 2 T if fresh, 1 if dried...but my family loves marjoram, so you'll have to adjust to your taste)
1 med. onion, chapped fine or grated.
once the filling and the dough are done, roll out the dough on a floured surface, cut out in large circles (I use a pint glass), fill with dough, fold over and crimp the edges. lay them out on a sheet pan covered with waxed paper and freeze at least 30 minutes (it keeps them from falling apart when you cook them).
After they've frozen, you can boil them in anything you like, we use beef bullion...just drop them into boiling liquid and cook for about 10 minutes, they will float when they are done.