For the water sparrows, put the flour in a bowl and gradually add enough salted water to make a fairly soft dough.
The dough should not be beaten. Now either pass the water sparrows through a dumpling strainer into boiling water or wet a cutting board with water and drop the sparrows into the water with the back of a long knife.
Boil briefly and remove with a slotted spoon. Drain the water sparrows well and quench briefly.
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