It doesn’t take much longer to make these tiny dumplings than it takes to say their name in Yiddish: getsipte klushkilach. I can’t think of a soup that wouldn’t benefit from their addition.
Place the flour and salt in a bowl and mix with your fingertips. Make a well in the center and add the egg substitute and water. Stir the ingredients with your fingertips or a wooden spoon to make a stiff dough. (If the dough is sticky, you can add a little flour.) Cut the dough in quarters and roll each piece into a pencil-thin tube on a lightly floured cutting board.</