Mix egg, 1tablespoon lard, ⅓cup water and 1teaspoon salt. Mix in the flour lightly. Do not work the mixture too much, just enough to give it an even texture, about 3 minutes. Let it rest for 10 minutes.
Bring to a boil 3quarts water with 1tablespoon salt. Dip atablespoon into the boiling water (to prevent sticking) and with the spoon tear pieces out of dumpling mixture, dropping the pieces into the boiling water.
When the dumplings have all surfaced to the top of the water, turn off heat and remove them with a slotted spoon. Rinse them with cold water and drain.
Heat remaining 2tablespoons lard (or chicken or goose fat) in a frying pan and lightly toss the completely drained dumplings in it for a few minutes. Sprinkle with salt to taste.
Serve as a garnish for traditional stews or with other main dishes with sauces.
Scrambled Egg Dumplings (Tojásos galuska) Break 4 eggs on top of this, mixing them in quickly, to make a main course out of it. Serve as a luncheon dish, accompanied by a salad.