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1
For the dumplings:
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2
Fill one pot with water and bring to a boil.
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3
In a medium sized bowl, whisk the egg whites until foamy.
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4
Add egg yolks and salt and mix to combine.
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5
Sprinkle one tablespoon of flour at a time over the whisked eggs and incorporate.
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6
When the consistency is creamy youre done.
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7
Now the cooking part:
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8
Place a glass filled with cold water right beside you.
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9
Dip a tablespoon in the glass with cold water before scooping the dough.
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10
Take about 1/2 tablespoon of dough and slowly place it in the boiling water (the dumplings will double their size as they cook).
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11
The dough will slip off the tablespoon if you wet it between each scoop.
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12
Repeat the process until all of your dumplings are in the pot.
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13
Cover the pot with a lid and let them boil over medium heat for 10 minutes.
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14
When ready, remove pot from heat and leave the dumplings in the pot until you finish the stew.
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15
For the stew:
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16
Heat the oil in a large saucepan over medium heat.
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17
Add chopped onion and saute for 2-3 minutes.
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18
Add chopped peppers and sliced carrots and the salt and pepper.
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19
Pour 1/2 cup of water (or up to a cupjust enough to cover all ingredients) over the top of the mixture.
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20
Cover the pan with a lid and cook for about 10 minutes over medium heat.
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21
Add chopped tomatoes, bay leaves and hot and sweet paprika.
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22
Cook for another 10 minutes.
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23
Add the dissolved flour (dissolve it in 1 cup of water as directed in the list above) and stir for 2 minutes until incorporated.
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24
Remove from heat and add chopped parsley.
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25
Add dumplings and stir.
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26
Serve!
