1 stalk celery
3 onions
3 eggs
1 1/4 c. milk
Pinch of baking powder
Salt and pepper
Flour
2 bell peppers, cut in lg. pieces
2 tbsp. hot paprika
2 tbsp. sweet paprika
3/4 - 1 c. white wine
2 cloves garlic, chopped (optional)

Boil backs, wing tips and giblets with salt, pepper, 1 onion and celery to make hearty broth. Remove parts. Use the stock to steam the chicken until just done.

While chicken steams, make the following dumplings: Combine the eggs, 1/4 cup milk and baking powder. Add flour (2-3 cups) until very stiff to stir. Spoon dumplings into stock from which chicken has been removed to cool for deboning. Boil dumplings for 2-3 minutes so they fluff up. Put lid on for about 1 minute and then remove dumplings from stock. Continue to boil stock.

In large baking pan that has a lid, place bell pepper, 2 chopped onions and garlic. Add dumplings, both kinds of paprika and boned chicken. Now, mix about 1 cup of flour in some milk and use to thicken stock. Add stock to chicken mixture. Stir. Add wine and bake at about 275 degrees for 1 hour.