Chicken Stew with Dumplings

Instructions:

1. Heat the lard over medium heat, then add the diced onion and sauté until it becomes light golden brown.

2. When the onion is evenly light brown (it should still be soft and not dried out), reduce the heat, add the paprika, stir quickly, and immediately pour in just enough water to half-cover the onions. This prevents the paprika from burning or becoming bitter, and the onions will slightly swell. Add the halved chicken thighs, mix well to coat them with the onion and paprika mixture. Cover with a lid and let it simmer. Cook until the liquid reduces back into the fat, meaning it's "stew" or seared.

Dumpling Dough:

1. Mix the flour, egg, salt, and a little water to form a nokedli dough. The dough should be slightly more fluid than the butter dumpling dough, so it can easily pass through the holes of a dumpling maker.

2. Drop the dough into boiling water using a nokedli maker (or a spoon). Stir the water to prevent sticking and cook until the dumplings float to the surface. Once they rise, remove them and rinse well under cold water. Immediately toss them with a little of the paprikash fat to prevent sticking.

3. Serve the chicken paprikash with the dumplings. If you prefer not to make dumplings, you can serve the dish with any type of cooked pasta or even gnocchi.