Meanwhile, grab a large plate. Add your flour onto the plate and create a well in the center with a fork. Then, crack the eggs into the center, and mix with the fork until all of the dried flour is mostly incorporated with the eggs.
Then, pour 1/4 cup of warm water at a time onto the flour, as needed. The goal is for the mixture to be gently spread-able over the plate. It shouldn't be dry, you're aiming for something sticky, but still solid. Continue mixing and adding water until you've achieved that consistency.
Meanwhile, bring the stock to a boil.
Next, hold the plate of dough over the pot of broth. With your knife, scrape your dumplings into the broth one by one. The size is up to you, but we tend to do about 2-3 inch slices. If the dumpling is sticking to your knife, give it a couple good shakes above the pot, and then dip it into the broth itself. Continue until there's no more dough on your plate.
As soon as the dumplings begin to float, you're done! Taste again for salt and pepper, and enjoy!