Vegetarian Hungarian Paprikás (Vegetable Stew with Dumplings)

For the dumplings:

Fill one pot with water and bring to a boil.

In a medium sized bowl, whisk the egg whites until foamy. Add egg yolks and salt and mix to combine. Sprinkle one tablespoon of flour at a time over the whisked eggs and incorporate. When the consistency is creamy you’re done.

Now the cooking part:

Place a glass filled with cold water right beside you. Dip a tablespoon in the glass with cold water before scooping the dough.

Take about 1/2 tablespoon of dough and slowly place it in the boiling water (the dumplings will double their size as they cook). The dough will slip off the tablespoon if you wet it between each scoop. Repeat the process until all of your dumplings are in the pot.

Cover the pot with a lid and let them boil over medium heat for 10 minutes.

When ready, remove pot from heat and leave the dumplings in the pot until you finish the stew.

For the stew:

Heat the oil in a large saucepan over medium heat. Add chopped onion and sauté for 2-3 minutes. Add chopped peppers and sliced carrots and the salt and pepper.

Pour 1/2 cup of water (or up to a cup—just enough to cover all ingredients) over the top of the mixture. Cover the pan with a lid and cook for about 10 minutes over medium heat.

Add chopped tomatoes, bay leaves and hot and sweet paprika. Cook for another 10 minutes.

Add the dissolved flour (dissolve it in 1 cup of water as directed in the list above) and stir for 2 minutes until incorporated.

Remove from heat and add chopped parsley.

Add dumplings and stir.

Serve!