• 1 onion, sliced very fine
• oil
• 4 pounds cut-up Kosher chicken
• 4 cups water
• Salt, pepper and paprika, to taste
• 3 tbsp flour
• ½ cup water
• 2 cups flour
• 3 eggs
• Boiling water in kettle

1. Sauté onion. Add cut-up Kosher chicken and 4 cups of water.
2. Add salt, pepper and paprika and cook slowly over medium heat until chicken is tender, about 50 minutes.
3. Make a paste of the flour and the ½ cup water. Pour over chicken and let come to a boil for 1 minute.

FOR THE DUMPLINGS:

1. Mix the flour and eggs. Add salt, pepper and paprika, and enough water to make a soft batter.
2. Beat well.
3. Have boiling water with 1 tsp salt ready.
4. Dip a tsp into the hot water to prevent sticking of batter.
5. Then, drop the batter, ½ teaspoonful at a time into the boiling water. Put dumplings over the chicken.
6. Serves 6

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