In a food processor blend all the wet ingredients.
Add dry ingredients and keep processing until it forms a dough (should form a ball that rolls around as it is pushed by the blade).
Roll out the dough until it is about 1/4″ in thickness. If it’s too thin the dough will stick and rip when trying to cut it into strands.
Cut the dough into strands of about 1/4″ to 1/2″ in width.
Take strands and knot them together. Have fun with this process as there are plenty of ways to do it. Simple knots work but I’ve also braided three strands together.*
In small batches, boil the knots in broth of your choice. Uncooked knots tend to fall to the bottom so make sure to stir to release them. When the knots float to the service, they should be cooked. This may vary depending on the size of the knot.
Once they’ve been boiled you can fry them in a pan or cook them** however you prefer them. They’re great in stir fries or battered and deep fried.
*The final texture will be better if the knots are more complicated. They tend to rip up more like meat.
**The knots are much better if they’ve had the time to fully cool in the refrigerator.