Chicken with Dumplings

How to prepare chicken with dumplings

1. Chop the onion and dice the pepper. Put them in the pot with hot oil and sauté over low heat until very soft. Remove the pot from heat and stir in the paprika.
2. Add the portioned chicken. Add water almost to cover the meat, salt, and ground black pepper. Bring to a boil.
3. Simmer with the lid half on (if it's a farm chicken) or without a lid (if it's store-bought chicken) until the meat is cooked (over 1 hour if the chicken is farm-raised; 30-35 minutes if store-bought) so the sauce reduces nicely.
4. Add the chopped parsley and let it cook for another 5 minutes. Adjust salt.
5. Beat the eggs very well with 1/2 teaspoon salt and add the flour. Mix with a whisk until you have a smooth batter.
7. Put a large pot of water to boil. Add salt and taste the water. It should be salty like sea water 😊
8. When the water boils, place the dumpling maker over the pot, add batter to it, and move it so the dumplings fall into the water. After forming them all, let them simmer on low heat for another 5 minutes.
   * if you don't have a dumpling maker, put the batter on a wooden board that you hold over the pot and use a knife to cut pieces of batter and drop them into the water; or use a spoon to take small pieces and drop them into the soup; keep dipping the spoon in the hot water.
9. Remove the dumplings from the pot with a slotted spoon and place them in a wide dish. Pour the chicken with all its sauce over them.

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