The easiest way to make the dough is to use a stand mixer with dough hook.

Before you start to make the dough, start to cook a vegetable soup.

For the dough, add the flour, salt, oil, eggs and the water to the stand mixer. Let it work until the dough is firm, yet springy when you touch it.

In the meanwhile mix the filling oil mixture, the oil, salt, pepper and optionally the fried onion.

Divide the dough into 4 pieces.

Roll out the dough, 1 piece at a time.

When you rolled out the dough, with a kitchen brush, spread a little of the oil mixture on.

Fold about 1-2 inch wide stripe of the dough twice, then cut it.

Twist the stipe, then make 3-4 bigger knots. You can cut the ends and smaller pieces of stripe between the knots, it's perfect filling for the soup, these would be the pieces you won't fry.

If you use vegetables for the soup, it's the time to take them out. Put them in a bowl with a lid, you'll put the smaller pieces of dough and some smaller knots there too when they're cooked.

When you're done with the first piece of dough, add the knots and the smaller pieces to the soup. It takes about 12-13 minutes for the knots to cook. (It took me exactly 12.5 minutes each workflow)

While the first knots are cooking you can repeat the previous steps with the second piece of dough.

After the knots are cooked, take them out. The bigger knots will be fried, the smaller ones and the little pieces will end up in the soup.

Fry the knots. (Be careful with the hot oil, the knot may still contain a little of the soup) It takes about 12-13 minutes to fry them.

After all the knots are cooked and fried, put the smaller pieces, the smaller knots and the veggies to the soup. Serve the fried knots while they're still warm.

All in all, it takes about 4 x 13 minutes to make. Of course, you can make only the half if it's enough for you