To make the dumplings, bring at least 5 litres of water and one tablespoon of salt to a boil. Only when it comes to a boil begin making the dough for the dumplings (it will be easier to work with). Mix the flour, 3 eggs and a pinch of salt. Stir with a wooden spoon, adding as much cold water as necessary to produce a smooth dough that is neither too thin nor too thick. Use a spaetzle plane (or cut the dough into small pieces using a spoon) and form dumplings to add to the boiling water. Dumplings are ready when they rise to the surface. Use a slotted spoon to remove, drain and rinse in cold water. Heat some oil in a frying pan or saucepan and sauté the dumplings. Lightly beat the remaining eight eggs and add a bit of salt to them. Add to the dumplings in the pan and stir until the eggs are cooked. 

For the salad, dissolve sugar, vinegar and salt in the water. Immerse the lettuce in the dressing for a few minutes, then serve with the dumplings.