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1
In a stock pot or dutch oven saute onions in butter until tender.
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2
Add water until pot is about 1/3 full.
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3
Add chicken thighs, garlic powder, salt, pepper and paprika.
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4
Make sure water is covering the chicken, if not add more until it just covers.
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5
Bring to a boil and then simmer for 90 minutes, covered, stirring occasionally.
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6
In the meantime, make the dumplings: Mix the flour, salt, pepper and paprika in a medium bowl until combined.
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7
Make a well in the center and drop in the egg and about 1/2 cup water.
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8
Stir and add more water by the tablespoon until you have a sticky dough that just leaves the side of the bowl.
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9
In a different large pot from chicken, boil water.
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10
Drop dumpling mixture by the teaspoon into the boiling water.
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11
(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.
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12
When dumplings start floating on top, remove them with a slotted spoon or drain them.
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13
You may have to reduce the heat to see when they are floating.
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14
About 30 minutes before chicken should be done, add the dumplings to the pot with the chicken.
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15
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.
