A comforting and flavorful dish combining tender chicken and fluffy dumplings in a rich paprika-infused sauce.
Melt the butter in a stock pot over medium heat and sauté the onions until they are soft and translucent.
Use a wooden spoon to stir the onions to prevent them from sticking to the pot.
Add the chicken thighs, paprika, garlic powder, salt, and pepper to the pot. Pour in the water until the chicken is just covered.
Ensure the chicken is fully submerged for even cooking.
Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 90 minutes, stirring occasionally.
Check occasionally to ensure the liquid hasn't reduced too much; add more water if needed.
In a mixing bowl, combine the flour, salt, pepper, and paprika for the dumplings.
Sift the dry ingredients together to ensure they are well mixed.
Make a well in the center of the dry ingredients and add the egg and water. Mix until a sticky dough forms.
Add water gradually to achieve the right consistency.
Bring a separate pot of water to a boil. Drop spoonfuls of the dumpling dough into the boiling water.
Dip the spoon in boiling water before scooping the dough to prevent sticking.
When the dumplings float to the surface, remove them with a slotted spoon and set aside.
Reduce the heat slightly to better observe when the dumplings float.
Add the cooked dumplings to the chicken pot and simmer for an additional 30 minutes.
Stir gently to avoid breaking the dumplings.
Serve the chicken and dumplings hot, garnished with a sprinkle of paprika for color.
Pair with a side of steamed vegetables for a complete meal.
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