Beat eggs, salt& milk in a large mixing bowl; add flour gradually.
Continue beating with a large spoon (the dough must be smooth& stiff enough to hold its shape).
Stir in bread cubes last.
Have a clean, wet towel ready.
Shape the dough with wet hands into an oblong, roll in a towel& drop into a large kettle of salted boiling water.
Boil, covered, for 45 minutes.
Remove the towel& slice the dumpling ½ inch thick (if not sliced immediately, the steam cannot escape& the dumplings will be soggy& hard).
Keep hot until ready to serve.
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