Ingredients:
4 lbs chicken thighs, skin removed ( boneless thighs if you can find them)
water
2 small onions, chopped
1 tablespoon butter or 1 tablespoon oil
1/2 teaspoon garlic powder
1 -2 teaspoon salt
1/4 teaspoon black pepper ( to taste)
1 -2 tablespoon paprika
2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon paprika
1 large eggs, beaten
water
Directions:
In a stock pot or dutch oven saute onions in butter until tender.
Add water until pot is about 1/3 full.
Add chicken thighs, garlic powder, salt, pepper and paprika.
Make sure water is covering the chicken, if not add more until it just covers.
Bring to a boil and then simmer for 90 minutes, covered, stirring occasionally.
In the meantime, make the dumplings: Mix the flour, salt, pepper and paprika in a medium bowl until combined.
Make a well in the center and drop in the egg and about 1/2 cup water.
Stir and add more water by the tablespoon until you have a sticky dough that just leaves the side of the bowl.
In a different large pot from chicken, boil water.
Drop dumpling mixture by the teaspoon into the boiling water.
(I use a regular teaspoon from my flatware, not a measuring spoon.) If dumpling mix is too sticky to drop from spoon, then dip the spoon into the boiling water, the dumpling should slide right off.
When dumplings start floating on top, remove them with a slotted spoon or drain them.
You may have to reduce the heat to see when they are floating.
About 30 minutes before chicken should be done, add the dumplings to the pot with the chicken.
After 30 minutes, you should have a delicious dish: the chicken should be tender enough that it is falling off of the bone and the dumplings should have made a thicker sauce out of the liquid the chicken was cooking inches.
Servings: 6-8
Time preparation: 15 min.
Time total: 105 min.